Southern Cornbread Muffins with Honey Butter
These easy Southern cornbread muffins are tender and moist, with a slightly sweet corn flavor. Served warm with homemade honey butter, they make a perfect side dish for any meal. Baked quickly and simply, they bring classic Southern comfort to your table.
Ingredients
Check ingredients as you go.
- Batter
- Wet Ingredients
- Honey Butter
Let’s make it
Preparation
Preheat the oven to 200°C (400°F). Grease a 12-cup muffin tin or line with paper liners.
Batter
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt until evenly combined.
Wet Ingredients
In a separate medium bowl, whisk the milk and egg until blended. Stir in the melted butter.
Batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some lumps are okay.
Baking
Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
Baking
Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean and the muffins are golden brown.
Honey Butter
Meanwhile, prepare the honey butter by mixing the softened butter and honey together in a small bowl until smooth.
Serving
Once muffins have cooled a few minutes, serve warm with the honey butter spread on top for an authentic Southern touch.
Tips & notes
For moist muffins, do not overmix the batter; mixing until just combined keeps the texture tender. Use fresh baking powder to ensure good rise. Serve muffins warm for best flavor with honey butter.
Saving it for later
Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Rewarm before serving.
Reheating
Reheat muffins in a microwave for about 15-20 seconds or wrap in foil and warm in a 180°C (350°F) oven for 5-7 minutes until heated through.
