Honey Butter Cornbread Muffins
Soft and moist honey butter cornbread muffins made with golden cornmeal and sweetened with honey. These easy-to-bake muffins are perfect as a comforting breakfast side or a delicious addition to any meal.
Ingredients
Check ingredients as you go.
- Batter
- Batter and Honey Butter
Let’s make it
Preparation
Preheat your oven to 200°C (400°F). Grease a 12-cup muffin tin with butter or line with paper liners.
Batter
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and granulated sugar until well combined.
Batter
In a separate bowl, beat the eggs, then whisk in the milk, melted butter, and honey until smooth.
Batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
Baking
Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
Baking
Bake for 15–20 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
Honey Butter
While muffins bake, prepare the honey butter by mixing 30 grams of softened unsalted butter with 15 grams of honey until creamy.
Finishing
Once muffins are baked, remove them from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack.
Serving
Serve warm muffins with the honey butter spread on top and an optional drizzle of additional honey for extra sweetness.
Tips & notes
Avoid overmixing the batter to keep the muffins tender and moist. For an extra touch, you can add a sprinkle of coarse sugar on top before baking for a crunchy crust.
Saving it for later
Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.
Reheating
Reheat muffins in a microwave for 15-20 seconds or in a toaster oven at 180°C (350°F) for 5 minutes. Spread honey butter after warming for best flavor.
