Description
Fluffy Honey Butter Cornbread Muffins, kissed with golden honey and rich butter. A simple, comforting bake for any meal.
Ingredients
Scale
- Dry Mix Essentials:
- 1 ½ cups (180g) all-purpose flour
- 1 cup (160g) yellow cornmeal (medium-ground)
- ½ cup (100g) granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Wet Ingredients:
- 1 cup (240ml) buttermilk
- 2 large eggs, at room temperature
- ½ cup (113g) unsalted butter, melted and cooled
- Sweet & Savory Swirl:
- ¼ cup (60ml) honey, plus more for drizzling
- Finishing Touches:
- Extra butter for serving (optional)
Instructions
- Prep Your Station & Oven:: First things first, get your oven preheated to 400°F (200°C). Then, either grease a 12-cup muffin tin really well or line it with paper liners. Honestly, I prefer liners for easy cleanup, especially after that one sticky muffin disaster I mentioned. It’s all about setting yourself up for success, right? I can already smell that warm oven getting ready for some Honey Butter Cornbread Muffins magic.
- Whisk the Dry Mix Essentials:: In a large bowl, whisk together your all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt. Give it a good, thorough mix until everything is combined. This is where I always double-check to make sure there are no clumps of baking powder hiding out, because no one wants a surprise bitter bite! It’s super important for even rising, so don’t rush this part, hon.
- Combine Wet Ingredients:: In a separate medium bowl, whisk together the buttermilk, eggs, melted and cooled unsalted butter, and honey until smooth. You want everything well integrated here. This is where the sweet, tangy aroma of the Honey Butter Cornbread Muffins really starts to develop, and it’s honestly so tempting to just dip a spoon in! Make sure your butter isn’t too hot, or you might scramble the eggs – oops!
- Marry Wet and Dry:: Pour the wet ingredients into the dry ingredients. Now, here’s the critical part: mix just until *just* combined. A few lumps are totally fine, even desirable! Overmixing is the enemy of tender muffins; it develops the gluten too much and makes them tough. I’ve been guilty of overmixing in my early days, and the texture was… well, let’s just say it wasn’t these fluffy Honey Butter Cornbread Muffins you see now.
- Fill the Muffin Cups:: Divide the batter evenly among the 12 prepared muffin cups. I usually use an ice cream scoop for this; it makes things so much tidier and ensures uniform muffins. Fill them about two-thirds full. If you want, you can even drizzle a tiny bit more honey on top of each muffin before baking for an extra sweet crust – I do, obviously!
- Bake to Golden Perfection:: Bake for 18-22 minutes, or until the Honey Butter Cornbread Muffins are golden brown and a wooden skewer inserted into the center comes out clean. My oven runs a little hot, so I usually check at 18 minutes. The kitchen will smell absolutely divine, a mix of sweet honey and warm corn. Let them cool in the tin for a few minutes before transferring them to a wire rack. They’re best warm, honestly, especially with a pat of extra butter!