Cornbread Muffins
Golden, tender, and sweet, these Cornbread Muffins are always a crowd-pleaser. Ready for the oven in only 10 minutes, they are a quick and easy side dish perfect for any meal!
Servings 12 people
Calories 243kcal
Ingredients
- 1¼ cups all-purpose flour
- ¾ cup yellow cornmeal
- ¼ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons honey
- ¾ cup milk
- ½ cup unsalted butter melted
Instructions
- Preheat oven to 375°F. Grease a 12-cup muffin tin with butter or cooking spray or use paper liners.
- In a bowl, combine flour, cornmeal, sugar, baking powder, and salt. Mix well.
- In another bowl, whisk together eggs, honey, milk and butter.
- Pour wet ingredients into dry ingredients. Mix until just combined.
- Divide the batter evenly into the muffin tin, filling each about two-thirds full.
- Bake for 15-18 minutes until golden and a toothpick comes out clean from the center of a muffin.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!
Notes
- To avoid dense cornbread muffins, do not overmix the batter.
- Room temperature ingredients will combine better.
- Fluff and scoop the flour into your measuring cup, then level the top.
- Use a cookie scoop to evenly portion the batter into the muffin tin.
- To Store: Allow leftovers to cool and transfer to an airtight container or Ziploc bag. Store at room temperature for up to 3 days or in the refrigerator for up to 7 days.
- To Freeze: Store in a freezer-safe container or individually wrapped in plastic wrap for up to 3 months.
- To Reheat: Thaw in the refrigerator overnight, then reheat in the microwave or the oven at 350°F until they’re warmed through.
Nutrition
Serving: 1/12 | Calories: 243kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Cholesterol: 53mg | Sodium: 337mg | Potassium: 41mg | Fiber: 1g | Sugar: 21g