Cornbread Muffins

These moist, tender cornbread muffins are easy to make yet full of flavor and perfectly sweet!

Prep Time10

Cook Time12

Total Time22

Course: bread

Cuisine: American

Keyword: cornbread

Servings: muffins

Calories: 220kcal

Preheat oven to 375℉ and place muffin liners in a muffin tin*.
In a large mixing bowl, stir together the flour, cornmeal, baking powder, baking soda and salt; set aside.
1 1/4 cups flour, 3/4 cup yellow cornmeal, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
In a separate bowl, whisk together the melted butter, sugar, honey and the egg. Then, whisk in the buttermilk.
1/2 cup butter, 1/2 cup sugar, 2 tablespoons honey, 1 egg, 1 cup buttermilk
Pour the wet ingredients into the dry; stir until combined.
Fill muffin liners about 2/3 full and bake for 10-12 minutes.

Combine the honey and butter in a small microwave-safe bowl. Microwave just until the butter is melted.
1 tablespoon butter, 1 tablespoon honey
Stir the mixture until combined then brush over the warm cornbread. Serve warm.

*You can also do these without muffin liners; just be sure to grease the pan. The muffins will be a little more flat on top, but just as delicious!

*You can also make these in a mini muffin tin! They'll take about 7-8 minutes to bake and will make 48 mini muffins.