Honey Cornbread Muffins

Honey cornbread muffins are soft cornbread muffins with a hint of honey. These easy cornbread muffins take less than 30 minutes to make.

Course bread

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings muffins

Calories 190kcal

Preheat oven to 400° F. Grease a standard 12-cup muffin tin or line with paper liners. Set aside.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Set aside.
1 cup all-purpose flour⁣, 1 cup fine ground yellow cornmeal, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a medium bowl, whisk together the buttermilk, butter, eggs and honey.
¾ cup buttermilk, ½ cup butter, 2 large eggs, 3 tablespoons honey
Pour wet ingredients over the dry ingredients, and mix just until combined.
Divide the batter among the prepared muffin tin cups.
Bake muffins 12-15 minutes, or until the corn muffins are beginning to turn golden brown.
Let cool in the pan for 5 minutes.
Remove to a wire cooling rack to cool completely.

Flour: Weighing the flour is the most accurate way to measure it (click on "metric" just above the ingredients for the weights). To properly measure the flour, sift or stir to break it up, lightly spoon into the measuring cup, and level. Do not pack the flour.
Cornmeal: I like to use fine ground cornmeal because it incorporates into the batter well. Coarser cornmeal will give you more cornmeal texture in the muffins.
Buttermilk: Whole milk or low-fat buttermilk will work. If you don't have buttermilk, you can make a homemade buttermilk substitute.
Butter: I use salted butter in this recipe.
Nutritional values are estimates.