Corn Bread Muffins with Honey

5 from 2 votes

Corn Bread Muffins with Honey

Corn bread muffins with a touch of honey. Doesn't that just sound like pure heaven? These muffins are filled with so much comforting flavor and can be eaten on their own or pair perfectly with many main dish meals.

Prep Time10

Cook Time30

Total Time40

Course: All Recipes, Breakfast, Brunch, Snacks

Cuisine: American

Keyword: corn bread, Corn bread muffins with honey, corn muffins, cornbread, cornmeal, honey

Servings:

Calories: 346kcal

Author: Kimberlee Ho

Ingredients

1 cup unsalted butter
3 cups all-purpose flour
1 cup granulated sugar
1 cup cornmeal medium grind
2 tablespoons baking powder
1 ½ teaspoons kosher salt
1 ½ cups whole milk
3 tablespoons honey
2 large eggs room temperature

US Customary - Metric

Instructions

Preheat the oven to 425°F. Line a 12-cup muffin tin with silicone cupcake liners or paper cupcake liners. Set aside. In a small microwave safe bowl, melt the sticks of butter. Set aside or place in the fridge to cool while you prepare the rest of the batter.
In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the melted and cooled butter, milk, honey, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the muffin tin, filling each one to the top.
Bake at 425ºF for 5 minutes then lower the temperature to 350ºF for 25 minutes, or until the tops are crisp and a toothpick inserted into the center comes out clean. Cool slightly and remove from the pan.

Notes

Store in airtight container or ziptop storage bag at room temperature for up to one week
To freeze, wrap each muffin tightly in plastic wrap and store in a ziptop storage bag that’s freezer-safe for up to 3 months. Thaw in the fridge overnight or warm gently in the microwave for 1 minute on 50% power or until muffin is defrosted and warmed through

Nutrition