Cornbread Muffins Recipe

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: muffins

Calories: 185kcal

Author: Becky Hardin

This easy honey cornbread muffin recipe is so simple to make and makes for a delicious bread side dish for any occasion. Be sure to make a double batch as they'll disappear quickly!

Print Recipe

Equipment

Ingredients

½ cup unsalted butter 113 grams (1 stick)
¼ cup granulated sugar 50 grams
1 large egg 50 grams
1 cup all-purpose flour 120 grams
1½ cups self-rising cornmeal 191 grams
½ teaspoon kosher salt
1 cup milk 227 grams
¼ cup vegetable oil 50 grams
¼ cup honey 88 grams

Instructions

Preheat oven to 375°F and grease a 12-count muffin tin with nonstick spray or line with paper liners. Set aside.
In a medium bowl, with a hand mixer, beat the butter and sugar until creamy and thick (like you would for a cookie batter).
½ cup unsalted butter, ¼ cup granulated sugar
Add the egg and beat on medium until well combined, but do not over mix.
1 large egg
In another bowl sift the flour, cornmeal, and salt together.
1½ cups self-rising cornmeal, 1 cup all-purpose flour, ½ teaspoon kosher salt
Add the flour and cornmeal mixture to the butter and egg mixture slowly, and, when it resembles pea size crumbles, add the milk.
1 cup milk
Mix until your batter is a thick but pourable consistency.
Add the oil and honey to the batter and mix for 1 minute on medium speed. This should thin the batter out just a little bit.
¼ cup vegetable oil, ¼ cup honey
Scoop ¼-½-cup of batter per well into the prepared muffin tin and place in the oven. The muffin cups should be no more than ⅔ full.
Bake for 15 minutes. Check for doneness by inserting a toothpick in the center of a muffin. If it comes out clean, it is done; if not, bake for another 5 minutes and check again. The tops should be a soft golden color when done. (this is a very pale cornbread batter, so it will not get very brown or yellow).
Repeat as needed until all muffin batter has been baked. Let muffins cool on a wire rack before serving.

Notes

Grease the muffin tray well before adding the batter so that they are easily removed once baked.
Make sure that the oven is fully pre-heated so that they cook through evenly.
It's best to use a hand mixer to mix the ingredients so that you lock in as much air as possible. You can mix by hand if you don't have a mixer.

Storage: Store cornbread muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition