Honey Cornbread Muffins
These moist honey cornbread muffins are made from scratch in one bowl with buttermilk, melted butter and real honey.
Servings: 12 muffins
Calories: 200kcal
Ingredients
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk you can substitute regular milk
- 2 large eggs lightly beaten
- ½ stick unsalted butter melted
- ¼ teaspoon vanilla extract
- ¼ cup honey
Instructions
- Preheat oven to 400?F. Grease a 12-count muffin tin (or an 8x8 pan).
- In a large bowl, combine corn meal, flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients. Add milk, eggs, melted butter, vanilla, and honey. Stir with a spoon until just combined.
- Pour about ¼ cup of batter in each well-greased muffin tin. Bake 15 minutes or until golden brown. (If using an 8x8 pan, bake for approximately 25 minutes)
Notes
Storing, Freezing and Reheating
- Room temperature: Store covered for up to 2 days.
- Fridge: Keep in an airtight container for up to 5 days.
- Freezer: Wrap squares or muffins individually and freeze for up to 3 months. Thaw on the counter.
- Reheat: Warm in a 300°F oven for 5 to 8 minutes, or microwave in 10-second bursts.
- Make ahead: Bake up to a day before a holiday meal, then rewarm and add fresh honey butter before serving.
Nutrition
Calories: 200kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 333mg | Potassium: 96mg | Fiber: 2g | Sugar: 15g | Vitamin A: 190IU | Vitamin C: 0.03mg | Calcium: 90mg | Iron: 1mg