Moist Honey Cornbread Muffins
Submitted by happyhousewomen
Moist honey cornbread muffins, sweetened with honey and brown sugar for a tender, golden crumb that’s never dry or crumbly. A quick, one-bowl batch ready in under 30 minutes for any dinner table.
YIELD
12 servingsPREP
12 minCOOK
16 minREADY
28 minDry, crumbly cornbread is a common letdown, but honey fixes that. These cornbread muffins use a good drizzle of honey plus brown sugar, which not only sweetens them but keeps the crumb soft and moist well past the first day.
The batter is a simple two-bowl mix: whisk the cornmeal, flour, baking powder, sugar, and salt in one bowl, the milk, eggs, butter, and honey in another, then stir them together.
The one rule is restraint. Mix only until the dry ingredients disappear; overmixing makes cornbread tough and tunneled instead of tender.
Whole milk and melted butter add richness, while the cornmeal gives that classic, slightly grainy bite.
They bake fast and come out golden-domed, ideal warm with butter, chili, soup, or barbecue.
Pro Tips
- Don’t overmix the batter; lumps are fine and keep the muffins tender.
- Use whole milk and real butter for the richest, moistest crumb.
- Fill the cups about three-quarters full for nicely domed muffins.
- Serve warm with a drizzle of extra honey or a pat of butter.
Variations
- Stir in corn kernels, diced jalapeno, or shredded cheddar for savory muffins.
- Add a pinch of cinnamon for a sweeter, breakfast-style muffin.
- Brush the warm tops with honey butter for extra shine and flavor.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Coat a 12-cup muffin tin with cooking spray, or grease with butter, or line with muffin papper.
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
In another bowl, add the milk, eggs, butter, and honey, whisk until well blended and smooth.
Pour the wet ingredients to the dry ingredients and mix until just incorporated. Do not over mix.
Evenly pour the mixture into the prepared muffin cups.
Bake for 15 minutes until golden, or with a wooden stick inserted in the center comes out clean.
Cool in the tin on a wire rack for about 10 minutes.
Transfer the muffins onto the wire rack.
Serve warm or cool completely.
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