Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (whole or 2% works best)
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 2 large eggs
- 1/4 cup unsalted butter, softened (for topping)
- 1 tablespoon honey (for topping)
If you’re out of honey, maple syrup can be a great substitute, adding a slightly different but equally delicious flavor profile.
Instructions
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
- In a separate bowl, whisk together the milk, melted butter, honey, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make your muffins dense.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.
- While the muffins are baking, prepare the honey butter topping by mixing the softened butter and honey in a small bowl until well combined.
- Once the muffins are done, let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm with a generous dollop of honey butter spread on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Honey Butter Cornbread Muffins, recipe, cooking, food
