Cornbread Muffins Recipe

Rating 5.0
| 0
Soft and delicately sweet cornbread muffins can be eaten as breakfast or as a side dish to a savory meal. Perfectly portioned into one serving, it’s effortless to make and eat.
Breakfast
New American
11
ingredients
9
steps
35
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
12
1 1/4 cup(s)
cornmeal
1 3/4 cup(s)
all-purpose flour
1 1/2 tsp
baking powder
1 tsp
baking soda
1/4 tsp
salt
3/4 cup(s)
unsalted butter, melted and cooled
1/2 cup(s)
brown sugar
3 tblsp
honey
1
large egg
1
egg yolk
1 1/2 cup(s)
buttermilk, room temperature

Directions 9 steps | 35 Minutes

Step 1

Measure and prep all ingredients.

Step 2

Preheat the oven to 375°F. Line a muffin pan with muffin liners or grease the muffin pan

Step 3

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt until well combined.

Step 4

In a separate bowl, whisk together the melted butter, brown sugar, honey, egg, egg yolk and buttermilk.

Step 5

Add the buttermilk mixture into the flour mixture and mix with a rubber spatula until just combined.

Step 6

Transfer the batter into the prepared muffin pan. Filling each cup ⅔ full.

Step 7

Bake for 15-20 minutes until golden brown on top and when a toothpick inserted into the center comes out clean.

Step 8

Remove the muffin pan from the oven and let muffins cool for 10 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve plain or slathered with butter and drizzled with honey. Enjoy!

Nutrition Per Serving
View All
CALORIES
290
FAT
12.9 g
PROTEIN
4.9 g
CARBS
38.8 g

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