Honey Cornbread Muffins
These Honey Cornbread Muffins are tender, soft, and sweetened only with honey. We love serving these with a big bowl of chili or enjoying them as a grab and go breakfast.
Servings: 12
Ingredients
- 2 cups all purpose flour, unbleached
- 1 cup whole grain yellow cornmeal, fine ground
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon table salt
- 2 large eggs
- ⅔ cup pure honey
- 8 tablespoons regular butter, melted
- ¾ cup whole sour cream
- ⅓ cup whole milk
- 1 ½ cups corn kernels, frozen
- Optional: Soft honey butter for topping
Instructions
- Adjust oven rack to lower-middle position. Heat oven to 375F. Line a standard muffin tin with paper liners. Set aside.
- Whisk flour, cornmeal, baking powder, baking soda, and salt in a bowl to combine well. Set aside.
- Whisk eggs in second bowl until well combined and pale light yellow, about 20 seconds. Add honey and whisk until homogenous, about 30 seconds. Add melted butter, whisking to combine well. Add sour cream and milk, whisking to fully incorporate.
- Combine wet and dry ingredients together, mixing gently with rubber spatula until batter is just combined and evenly moistened; do not over mix. Gently fold in frozen corn kernels.
- Using ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping to form mounds. Do not level or flatten tops of mounds.
- Bake until muffins are light golden and toothpick comes out almost clean (a few tender crumbs are perfect.) Bake 17-19 minutes, rotating tin halfway through baking time. Actual baking time varies with each oven, but watch closely not to over bake.
- Cool muffins in tin for a bit. If desired, spread some honey butter on top of hot muffins, so it melts into the muffin. Serve warm.
Notes
- Substitutions: Swap in whole wheat flour, or use 1:1 gluten-free baking flour to make these gluten-free.
- Prep Ahead: Whisk the dry ingredients together a few days ahead and keep them in an airtight container on the counter.
- Storage: Keep muffins in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Warm in the microwave for about 15 seconds.
- Leftovers keep well in airtight container and can be reheated in microwave or oven.
- Top muffins with honey butter or an extra drizzle of honey and serve warm.
- For a full meal, try serving Honey Cornbread Muffins with this Butternut Squash Chili. For a classic skillet version, check out our Sweet Honey Cornbread.
- This recipe is part of our Quick Bread Recipes collection.
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Nutrition (per serving)
Calories: 308kcal | Carbohydrates: 45g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 314mg | Potassium: 142mg | Fiber: 2g | Sugar: 17g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg