Homemade cornbread muffins are simple to make and taste so much better than the boxed mix! Serve them alongside your favorite soups, stews, and chilis for a hearty meal everyone will love.
¼cupunsalted buttermelted and slightly cooled (60 grams)
¼cupgranulated sugar(50 grams)
¼cuphoney(85 grams)
2largeeggsat room temperature
1cupbuttermilkat room temperature (240 ml)
Instructions
Preheat the oven to 400°F (204°C). Grease the cavities in a 12-count muffin pan well with nonstick cooking spray or butter or line each one with a cupcake liner.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined.
In a separate large mixing bowl, whisk together the melted butter, granulated sugar, honey, eggs, and buttermilk until fully combined.
Add the dry ingredients to the wet ingredients and mix together until just combined.
Let the batter rest for 10 to 15 minutes before proceeding with the rest of the recipe.
Evenly distribute the batter between all 12 cavities in the muffin pan, filling each one about ¾ of the way full.
Bake for 13 to 15 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Allow to cool in the pan for 5 to 10 minutes, then carefully remove from the pan and transfer to a wire rack to cool slightly before serving.
Video
Notes
Storage Instructions: Muffins may be stored in an airtight container at room temperature for up to four days.Freezing Instructions: Muffins will freeze well for up to 3 months. Wrap each muffin in plastic wrap and store in a large freezer bag. Thaw to room temperature or reheat slightly in the microwave before serving.