Save to Pinterest Tender, moist cornbread muffins with a hint of sweetness, served warm with creamy honey butter—a comforting treat perfect for breakfast or alongside chili.
I often make these muffins when I want a warm breakfast that feels like a hug in food form.
Ingredients
- 1 cup (150 g) cornmeal
- 1 cup (125 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240 ml) whole milk
- 2 large eggs
- 1/2 cup (115 g) unsalted butter melted and cooled
- 1/4 cup (60 ml) honey
- 1/2 cup (115 g) unsalted butter softened (for honey butter)
- 2 tablespoons honey (for honey butter)
- Pinch of salt optional (for honey butter)
Instructions
- Preheat Oven:
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk together milk, eggs, melted butter, and honey until well combined.
- Combine:
- Add wet ingredients to the dry ingredients and gently fold together until just combined. Do not overmix.
- Fill Muffin Cups:
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake:
- Bake for 13 to 15 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Honey Butter:
- While muffins bake, prepare the honey butter: In a small bowl, beat together softened butter, honey, and a pinch of salt until smooth and fluffy.
- Cool and Serve:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with honey butter.
Save to Pinterest My family loves sitting down together on weekend mornings to enjoy these warm muffins fresh from the oven.
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, rubber spatula, electric mixer or spoon for honey butter.
Allergen Information
Contains wheat (gluten), eggs, milk (dairy). Double-check all labels if unsure of ingredient sources.
Nutritional Information
215 calories, 11 g total fat, 28 g carbohydrates, 3 g protein per muffin with honey butter.
Save to Pinterest These muffins bring a simple joy to any meal—easy, sweet, and always delicious.
Questions & Answers
- → What gives the muffins their sweetness?
The subtle sweetness comes from granulated sugar and honey incorporated into both the muffin batter and the honey butter topping.
- → Can I use buttermilk instead of whole milk?
Yes, substituting buttermilk for whole milk adds a tangy flavor and enhances tenderness in the muffins.
- → How do I know when the muffins are done baking?
Insert a toothpick into the center; it's ready when it comes out clean without any wet batter attached.
- → What is the best way to serve these muffins?
Serve the muffins warm topped with the creamy honey butter for a smooth, sweet finish that complements the tender crumb.
- → Can I add other mix-ins to the batter?
You can mix in corn kernels or shredded cheddar cheese for extra texture and flavor variations.