Easy Honey Cornbread Muffins
Golden, tender cornbread muffins sweetened with honey and a touch of vanilla. Perfect with chili, BBQ, or breakfast.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 1 cup yellow cornmeal stone-ground if you like a little texture
- 0.95 cup all-purpose flour
- 2.5 tsp baking powder
- 0.25 tsp baking soda helps browning with buttermilk
- 0.5 tsp fine salt
- 3 tbsp granulated sugar
- 0.95 cup buttermilk room temperature
- 0.33 cup honey mild honey works best
- 3.5 tbsp unsalted butter, melted melted and cooled
- 1 tbsp vegetable oil
- 2 eggs large
- 0.75 tsp vanilla extract optional
Instructions
Preparation Steps
- Heat oven to 400°F. Line a 12-cup muffin pan or lightly grease.
- Whisk cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl.
- In another bowl, whisk buttermilk, honey, melted butter, oil, eggs, and vanilla until smooth.
- Pour wet ingredients into dry. Stir gently until just combined; a few small lumps are fine.
- Divide batter among cups, filling each about three-quarters full.
- Bake 12 to 15 minutes, until tops are golden and a toothpick comes out clean.
- Cool in pan 5 minutes, then move muffins to a rack to finish cooling.
Notes
Try stirring in 1/2 cup corn kernels or a minced jalapeño for a savory twist. For extra shine, warm a tablespoon of honey and lightly brush the tops right after baking. Store leftovers airtight at room temperature for 2 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Honey Cornbread Muffins flavors. All ingredient ratios and instructions are independently developed.