Cornbread Muffins

Freshly baked cornbread muffin, cut in half to reveal its fluffy interior, served with butter and honey on top.

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5 from 2 votes

Whip up these buttery, honey-sweet Cornbread Muffins in minutes with simple ingredients!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Side Dish

Cuisine: American

Keyword: cornbread muffins

Servings: muffins

Author: Chelsea Lords

Cost: $4.76

Equipment

Muffin pan with 12 cavities
Cooling rack

Ingredients

12 tablespoons melted butter divided
3/4 cup cornmeal enriched and degermed; I use Albers brand
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cornstarch
1 cup buttermilk at room temperature
1 large egg at room temperature
2 tablespoons honey
1/3 cup light brown sugar firmly packed

US - Metric

Instructions

Set out the buttermilk and egg so they reach room temperature; we don’t want these cold when using! Preheat oven to 350°F.
Melt 10 tablespoons of butter in the microwave. Set aside to return to room temperature. Don’t add hot melted butter to the other ingredients—make sure it’s at the same temperature as the other wet ingredients.
In a very large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and cornstarch.
In another bowl, mix the buttermilk, egg, honey, and light brown sugar. Whisk until smooth. While whisking, slowly drizzle in the melted (but room temperature) butter. Once butter is all mixed in, whisk for another 1–2 minutes or until quite smooth and combined.
Pour all the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. Do not overmix.
Melt the other 2 tablespoons butter and, using a pastry brush, coat the insides of all the cavities. You don’t need to use all the butter, but grease the entire sides and bottom of the cavities. Fill buttered muffin tins 3/4 full. The batter should fill all 12 cavaties.
Bake for 19–23 minutes (my oven always takes 20 minutes) or until cornbread is lightly browned on the edges and a toothpick inserted into the center comes out clean or with few moist crumbs.
Remove cornbread from the oven and allow to cool in the pan 5 minutes. Use a fork or spoon to gently pull out the cornbread and transfer to a wire cooling rack to continue to cool. Be gentle; these muffins are delicate and tender!

Video

Notes

Storage: Cornbread Muffins are best enjoyed the same day they’re made. If you have leftovers, wrap each muffin individually and store at room temperature for 1–2 days.

Nutrition