Description

These extra moist, slightly sweet cornbread muffins are a quick and easy breakfast solution that combines the comfort of cornbread with the richness of honey and butter. They are tender, reliable, and perfect for meal prep.

Ingredients

Scale

1 cup (120g) fine yellow cornmeal
1 cup (120g) all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (240ml) buttermilk
2 large eggs, room temperature
½ cup (170g) honey
½ cup (113g) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Optional: ½ cup chopped walnuts or pecans
Optional: ½ cup shredded cheddar cheese
Optional: 1 small jalapeño, diced

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and lightly grease them with butter or cooking spray.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until evenly distributed and lump-free.
In a separate medium bowl or large measuring cup, whisk the eggs. Add the buttermilk, melted butter, honey, and vanilla extract. Whisk vigorously until the mixture is smooth and the honey is fully incorporated.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula or wooden spoon until the flour just disappears. The batter should remain lumpy; do not overmix.
Divide the batter evenly among the 12 muffin cups, filling them about ¾ full.
Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.

Notes

Do not overmix the batter; lumpy batter results in tender muffins, while smooth batter leads to dense ones. Use room temperature eggs and buttermilk for better emulsification. To measure honey accurately, grease the measuring cup with oil first. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 12
Sodium: 220
Fat: 7
Saturated Fat: 4
Carbohydrates: 28
Fiber: 1
Protein: 4

Keywords: honey butter cornbread muffins, easy breakfast, moist cornbread, meal prep breakfast, gluten-free option, dairy-free option