Honey Cornbread Muffins
Yield: 12 muffins
This buttery, lightly-sweet Honey Cornbread Muffins recipe, with tangy buttermilk, is an easy side that's way better than a box-mix version!
Ingredients
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon Morton kosher salt
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- ¼ cup honey
Instructions
- Preheat oven to 375°F. For "lightly crisp" muffins, spray a standard muffin pan lightly with cooking spray. For "soft" muffins, line your pan with paper liners. Set pan aside.
- In a large bowl, mix corn meal, flour, sugar, baking soda, and salt.
- In another bowl, whisk together buttermilk, butter, eggs, and honey. Add the wet ingredients to the dry ingredients and stir until just mixed.
- Divide the cornbread mixture into prepared pan. Bake 15-20 minutes, until nicely golden. Remove pan from oven and let muffins rest in pan for 5 minutes before placing on a rack to cool. (These are EXCELLENT with Cinnamon Honey Butter!)
Nutrition Information:
Serving: 1 Calories: 191kcal Carbohydrates: 26g Protein: 3g Fat: 9g Saturated Fat: 5g Polyunsaturated Fat: 3g Cholesterol: 52mg Sodium: 157mg Fiber: 1g Sugar: 16g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.