Description
These Honey Cornbread Muffins are a delightful blend of sweet honey and classic cornbread flavors, perfect for breakfast or a snack. Moist and tender with a golden crust, they feature a subtle sweetness balanced by a hint of salt and optional corn kernels for added texture.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ cup granulated sugar
- 1 teaspoon kosher salt
Wet Ingredients
- 1 cup reduced-fat milk (or whole milk)
- 2 large eggs
- 4 tablespoons unsalted butter (melted)
- ½ cup honey
Optional
- ¾ cup yellow corn kernels (cooked)
Instructions
- Heat the Oven: Set the oven rack to the center position and preheat your oven to 400°F (204ºC) to ensure even baking.
- Combine Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, granulated sugar, and kosher salt until well blended.
- Combine Wet Ingredients: In a separate medium bowl, whisk the milk, eggs, melted unsalted butter, and honey until the mixture is smooth and uniform.
- Make the Batter: Pour the wet ingredient mixture into the bowl with dry ingredients and stir gently until just combined. Be careful not to overmix to maintain a light texture. Fold in the cooked yellow corn kernels if using.
- Prepare Muffin Tin: Lightly spray muffin tins with nonstick cooking spray unless you are using paper liners. Fill each muffin cup about two-thirds full with batter to allow room for rising.
- Bake: Place the muffin tin on a baking sheet for easy handling and bake on the center oven rack for about 15 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool After Baking: Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack. Avoid leaving them in the pan longer as this can cause sogginess.
Notes
- Use reduced-fat or whole milk based on your preference but avoid skim milk for best texture.
- Folding in the corn kernels is optional but adds extra sweetness and texture.
- Make sure not to overmix the batter to keep the muffins tender and light.
- For a richer flavor, you can substitute melted butter with melted coconut oil or a neutral vegetable oil.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Honey, Cornbread, Muffins, Breakfast Muffins, Sweet Cornbread, Snack Recipes
