Honey Cornbread Muffins
Yield: 12 muffins
Calories: 186kcal
Honey cornbread muffins recipe that is easy, fast, and will be the perfect compliment to any holiday feast.
Ingredients
- 1 cup (163 g) yellow cornmeal
- 1 cup (142 g) all-purpose flour
- 1 tablespoon (12 g) baking powder
- ½ cup (100 g) granulated sugar
- 1 teaspoon (2 g) kosher salt
- 1 cup (240 ml) reduced-fat milk, or whole milk
- 2 large eggs
- 4 tablespoons (60 g) unsalted butter, melted
- ½ cup (120 ml) honey
- ¾ cup (107 g) yellow corn kernels, cooked (optional)
Instructions
- Heat the Oven – Set the oven rack to the center position. Preheat oven to 400°F (204ºC).
- Combine Dry Ingredients – In a large bowl, whisk the cornmeal, flour, baking powder, sugar, and salt.
- Combine Wet Ingredients – In a medium bowl, whisk the milk, eggs, butter, and honey.
- Make the Batter – Add the wet ingredients to the dry ingredients and stir until just mixed. Gently fold in the corn.
- Prepare Muffin Tin – Lightly spray the muffin tins with nonstick cooking spray. Skip this step if using paper liners. Fill the muffin tins ⅔ full with the batter.
- Bake – Place the muffin tin on a sheet pan and bake in the center rack of the oven. Bake for 15 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool After Baking - Allow muffins to cool for 5 minutes in the pan and then transfer to a cooling rack. Do not leave the muffins in the tin longer than 5 minutes. Otherwise, they will become soggy as it cools.
Notes
- Make Mini Muffins: 48 mini cornbread muffins can be made with this recipe. Grease the inside of the muffin tins and fill 2/3 full, about 1 tablespoon of batter. Bake for 6 to 8 minutes, 24 muffins at a time. Cool in the pan for 2 minutes, and then remove.
- Reduce the Sweetness: To make the cornbread muffins less sweet and more savory, reduce the honey to 1/4 cup and sugar to 1/4 cup.
- Storing: Store in an airtight container for up to 3 days.
- Freezing: Individually wrap in plastic, transfer to a large resealable bag, and freeze for up to 3 months.
Nutrition
Calories: 186kcal | Carbohydrates: 34g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 39mg | Sodium: 186mg | Potassium: 72mg | Fiber: 1g | Sugar: 18g | Vitamin A: 300IU | Vitamin C: 0.2mg | Calcium: 120mg | Iron: 0.7mg
Recipe Link
Recipe Video