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The Best Moist & Sweet Honey Cornbread Muffins

Close-up of four golden brown cornbread muffins, one split open showing the crumb texture.
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Bake these simple, sweet cornbread muffins using real honey for a wonderfully moist and tender crumb. This quick bread recipe yields fluffy, buttery muffins perfect as a side dish for chili night or your favorite supper.

Ingredients

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  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1/4 cup honey

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the egg lightly. Add the buttermilk, milk, vegetable oil, and honey. Mix until just combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until the batter is just mixed. Do not overmix; a few lumps are fine for tender muffins.
  5. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  6. Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  7. Let the cornbread muffins cool in the tin for five minutes before transferring them to a wire rack. Serve warm with butter.

Notes

  • For an extra buttery flavor, brush the tops of the warm muffins with melted butter immediately after removing them from the oven.
  • If you prefer a less sweet profile, reduce the granulated sugar to 2 tablespoons.
  • These muffins pair well with soup, stew, or barbecue dishes.

Nutrition

Find it online: https://www.unfoldrecipes.com/cornbread-muffins-best-moist-sweet-honey/