Honey Cornbread Muffins
User Reviews
5
Honey Cornbread Muffins
Description
Honey Cornbread Muffins bring together fine-ground yellow cornmeal and all-purpose flour, balanced with baking powder and baking soda to give a gentle rise and soft crumb. The eggs and honey provide richness and sweetness, while melted butter and whole sour cream add moisture and flavor. Folding in frozen corn kernels introduces a pleasant texture variation with bursts of corn flavor throughout. The batter is gently mixed to avoid toughness and scooped into muffin liners before baking at 375°F until light golden. This method produces muffins that are tender inside with just a bit of outer crust.
The muffins have a sweet corn flavor with honey's natural sweetness enhancing the taste. The texture balances lightness with a slight chew from the corn kernels. Baking time is about 17 to 19 minutes, rotated halfway through for even color.
These muffins pair nicely with hearty mains such as butternut squash chili or chicken stew featuring sweet potatoes, adding a mildly sweet complement. Serving them warm with honey butter enhances their sweetness and moistness.
For storage, wrapping leftover muffins tightly and keeping them at room temperature or refrigerating for a few days will maintain freshness. Reheating gently can restore tenderness and flavor. The recipe suggests alternative related breads and encourages rating the recipe after trying it.
Ingredients
- 2 cups all-purpose flour unbleached
- 1 cup cornmeal fine ground, whole grain yellow
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp table salt
- 2 egg large
- ⅔ cup honey pure
- 8 TB butter melted, regular
- ¾ cup sour cream whole
- ⅓ cup milk whole
- 1 ½ cups corn kernels frozen
- honey butter soft, optional for topping
Instructions
- Adjust oven rack to lower-middle position. Heat oven to 375F. Line a standard muffin tin with paper liners. Set aside.
- Whisk flour, cornmeal, baking powder, baking soda, and salt in a bowl to combine well. Set aside.
- Whisk eggs in second bowl until well combined and pale light yellow (about 20 seconds). Add honey and whisk until homogenous (about 30 seconds). Add melted butter, whisking to combine well. Add sour cream and milk, whisking to fully incorporate.
- Combine wet and dry ingredients together, mixing gently with rubber spatula until batter is just combined and evenly moistened; do not over mix. Gently fold in frozen corn kernels.
- Using ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping to form mounds. Do not level or flatten tops of mounds.
- Bake until muffins are light golden and toothpick comes out almost clean (a few tender crumbs are perfect.) Bake about 17-19 minutes, rotating tin halfway through baking time. Actual baking time varies with each oven, but watch closely not to over bake.
- Cool muffins in tin for a bit. (If desired, spread some honey butter on top of hot muffins, so it melts into the muffin.) Serve warm.
- Leftovers keep well in airtight container and can be reheated in microwave or oven.
Notes
- Top the muffins with honey butter or an additional drizzle of honey and serve warm for enhanced flavor.
- Serve alongside chili or chicken stew to make a hearty meal with complementary flavors.
- Leftovers can be stored well and reheated gently to maintain moisture and texture.
- Adjust baking time slightly depending on your oven and muffin size; look for a light golden top and a toothpick with a few moist crumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 314mg | 13% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 383IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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