Go Back
Easy Honey Cornbread Muffins

Easy Honey Cornbread Muffins

Golden, tender cornbread muffins sweetened with honey and a touch of vanilla. Perfect with chili, BBQ, or breakfast.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 12

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.