Honey cornbread muffins recipe that is easy, fast, and will be the perfect compliment to any holiday feast.
ingredient
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- 1 cup reduced-fat milk, or whole milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- ½ cup honey
- ¾ cup yellow corn kernels, cooked (optional)
Directions
- Heat the Oven – Set the oven rack to the center position. Preheat oven to 400°F (204ºC).
- Combine Dry Ingredients – In a large bowl, whisk the cornmeal, flour, baking powder, sugar, and salt.
- Combine Wet Ingredients – In a medium bowl, whisk the milk, eggs, butter, and honey.
- Make the Batter – Add the wet ingredients to the dry ingredients and stir until just mixed. Gently fold in the corn.
- Prepare Muffin Tin – Lightly spray the muffin tins with nonstick cooking spray. Skip this step if using paper liners. Fill the muffin tins ā full with the batter.
- Bake – Place the muffin tin on a sheet pan and bake in the center rack of the oven. Bake for 15 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool After Baking – Allow muffins to cool for 5 minutes in the pan and then transfer to a cooling rack. Do not leave the muffins in the tin longer than 5 minutes. Otherwise, they will become soggy as it cools.
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