Description
These tender cornbread muffins are sweet, golden, and easy to make in under 30 minutes. They’re a perfect homemade alternative to boxed mixes and pair well with a variety of meals.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ⅓ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 large eggs
- ¼ cup honey
- 1 cup milk (whole or low-fat)
- ½ cup unsalted butter, melted and cooled
Instructions
- Preheat oven to 350 °F (175 °C). Line a muffin pan with paper liners or spray with non-stick cooking spray.
- In a medium bowl, whisk the eggs. Add honey and milk, and whisk to combine. Set aside.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- Add the egg-milk-honey mixture and melted butter to the dry ingredients. Whisk until just combined. Do not overmix; a few lumps are okay.
- Spoon batter evenly into the prepared muffin cups, filling each about ¾ full.
- Bake for 17–20 minutes, or until tops are golden and set. Muffins will remain flat on top.
- Let cool in the pan for a few minutes, then remove and serve warm with butter, jam, or honey.
Notes
- Use yellow cornmeal for classic color and flavor.
- Substitute maple syrup or agave for honey if needed.
- Can be made into a loaf by baking in an 8-inch square pan for 25–30 minutes.
- To make gluten-free, use a GF flour blend and certified GF cornmeal.
- Store at room temperature for 3 days or freeze for up to 3 months.
- Reheat in oven (wrapped in foil) or microwave at 50% power.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
