Description
Fluffy, tender cornbread muffins with a sweet honey butter glaze that makes them absolutely irresistible. Perfect alongside chili, soup, barbecue, or as a breakfast treat. These easy-to-make muffins are always a crowd favorite!
Ingredients
Scale
For the Muffins:
- 1 cup yellow cornmeal (medium grind)
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs (room temperature)
- 1 cup buttermilk
- ½ cup unsalted butter, melted and slightly cooled
- 2 tablespoons honey
For the Honey Butter Topping:
- 4 tablespoons unsalted butter, melted
- 3 tablespoons honey
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or generously grease with cooking spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined. Make sure there are no lumps.
- Combine Wet Ingredients: In a medium bowl, whisk together the eggs, buttermilk, melted butter, and 2 tablespoons of honey until smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Don’t overmix – it’s okay if there are a few small lumps. Overmixing will result in tough, dense muffins.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about ⅔ to ¾ full. This ensures they have room to rise without overflowing.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Make Honey Butter: While the muffins are baking, prepare the honey butter topping by whisking together the melted butter and 3 tablespoons of honey in a small bowl until completely smooth.
- Apply Honey Butter: Remove muffins from the oven and immediately brush the honey butter generously over the top of each hot muffin. The warmth will help the honey butter soak in beautifully.
- Cool Slightly: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm for the best experience!
Notes
- Don’t Overmix: Stir the batter just until ingredients are combined. Overmixing develops gluten and creates tough muffins.
- Check for Doneness: Oven temperatures vary, so start checking at 18 minutes. Muffins are done when a toothpick comes out clean.
- Buttermilk Substitute: Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar; let sit 5 minutes.
- Sweetness Level: Adjust sugar to taste – reduce to 2 tablespoons for more savory muffins, or increase to ⅓ cup for sweeter ones.
- Extra Honey Butter: Make extra honey butter for serving on the side – it keeps well in the fridge!
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 12g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg