Easy Honey Cornbread Muffins Recipe
There’s nothing quite like biting into a warm, golden muffin that combines the sweetness of honey with the comforting taste of cornbread. This delightful comfort food is perfect for breakfast, snack time, or as an accompaniment to a hearty meal. Our easy recipe for honey cornbread muffins is sure to win over your family and friends, leaving them asking for seconds.
Growing up, my grandmother’s kitchen was a sanctuary filled with the irresistible aroma of baking. Every Sunday, we would gather around the table, eagerly awaiting the freshly baked muffins she made from scratch. Her special touch was a drizzle of honey, which added a unique sweetness to the cornbread that we all cherished. This recipe, passed down through generations, holds a special place in my heart and is a reminder of those cherished gatherings.
Why You’ll Love This Recipe
These honey cornbread muffins are not only incredibly delicious but also incredibly simple to make. Here’s why you’ll fall in love with them:
- Quick and Easy: Ready in under 30 minutes with basic pantry ingredients.
- Perfectly Moist: The honey keeps them tender and moist.
- Versatile: Ideal for breakfast, side dish, or snack.
- Family-Friendly: Loved by both kids and adults alike.
Ingredients Notes
Our recipe uses everyday ingredients, but there are some tips to ensure you get the best results:
- Cornmeal: For authentic texture, use stone-ground cornmeal.
- Honey: Opt for local or organic honey for the best flavor.
- Buttermilk: Substitution tips include using regular milk with a tablespoon of lemon juice.
- Flour: All-purpose flour works well, but for a gluten-free version, use your preferred gluten-free blend.
Recipe Steps
Step 1
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or lightly grease each cup.
Step 2
In a large mixing bowl, whisk together the dry ingredients: 1 cup of all-purpose flour, 1 cup of cornmeal, 1/3 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
Step 3
In another bowl, combine the wet ingredients: 1 cup of buttermilk, 1/3 cup of honey, 1/3 cup of melted butter, and 1 beaten egg. Stir well until smooth.
Step 4
Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Step 5
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before serving.
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Storage Options
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, wrap them individually in plastic wrap and place them in a resealable freezer bag before freezing. To enjoy later, reheat frozen muffins in the oven or microwave until warmed through.
Variations & Substitutions
For a savory twist, consider adding shredded cheese or chopped jalapeños to the batter before baking. To cater to dietary restrictions, replace honey with maple syrup for a vegan option and use gluten-free flour as needed.
Serving Suggestions
These muffins pair beautifully with soups and stews, such as chili or chicken soup. They also make a fantastic breakfast option with a smear of butter or your favorite jam. Serve them at picnics, potlucks, and family barbecues for a guaranteed hit.
Frequently Asked Questions
Can I make these muffins in advance?
Yes, you can prepare the batter a day in advance, cover, and refrigerate it. Stir the batter gently before filling muffin tins and baking as instructed. This will save time if you have a busy schedule.
Do I need to use paper muffin liners?
While paper liners make for easy removal and cleanup, you can also grease each muffin cup if you prefer. If using silicone muffin trays, liners are optional as the baked muffins will release easily.
What if I don’t have buttermilk?
No worries! You can make a buttermilk substitute by mixing 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 cup. Let it sit for about 5 minutes before using it in the recipe.
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Easy Honey Cornbread Muffins Recipe
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk room temperature
- 0.5 cup honey
- 0.25 cup unsalted butter melted and cooled
- 2 large eggs room temperature
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, honey, melted butter, and eggs. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 15 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
