Description
Deliciously sweet and savory cornbread muffins perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/3 cup unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 1 tablespoon honey
- 1/2 cup unsalted butter, softened (for honey butter)
- 2 tablespoons honey (for honey butter)
- Pinch of salt (for honey butter)
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
- In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly distributed.
- In a separate bowl, whisk together eggs, buttermilk, melted butter, vegetable oil, and honey until thoroughly combined.
- Pour wet ingredients into dry mixture and stir gently until just combined. Avoid overmixing to maintain tender texture.
- Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
- Bake for 16 to 18 minutes until a toothpick inserted in the center emerges clean. Cool in pan for 5 minutes, then transfer to a wire cooling rack.
- Beat softened butter with honey and a pinch of salt until light and fluffy using an electric mixer or by hand.
- Serve muffins warm or at room temperature, topped with a generous dollop of honey butter.
Notes
- For a spicier version, add jalapeños to the batter.
- These muffins freeze well; store in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg