Honey Cornbread Muffins
Yield: 12 muffins
This buttery honey cornbread muffins recipe with tangy buttermilk is an easy holiday side that's way better than a box-mix version.
Ingredients
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- ½ cup sugar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup buttermilk
- ½ cup unsalted butter melted
- 2 large eggs
- ¼ cup honey
Instructions
- Preheat oven to 375° F. Spray a standard muffin pan lightly with cooking spray, or line your pan with paper liners.
- In a large bowl, mix the corn meal, flour, sugar, baking soda, and salt. In another bowl, whisk together the buttermilk, butter, eggs, and honey. Add the wet ingredients to the dry ingredients and stir until just mixed.
- Divide the cornbread mixture into your prepared pan. Bake for 15 minutes, or until golden. Remove pan from oven and let muffins rest in pan for 5 minutes before placing on a rack to cool.
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.