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Easy Honey Butter Cornbread Muffins

honey butter cornbread muffins - featured image

Simple, comforting cornbread muffins with a tender crumb and a sweet honey butter glaze, perfect for quick snacks or casual gatherings.

Ingredients

Scale
  • 1 cup (120g) yellow cornmeal (medium grind)
  • 3/4 cup (95g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk (or milk plus 1 tablespoon lemon juice)
  • 1 large egg (room temperature)
  • 4 tablespoons (56g) unsalted butter, melted (plus extra for glaze)
  • 3 tablespoons honey (mild-flavored like clover or wildflower)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle and grease your muffin tin or line with paper liners.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt until evenly combined.
  3. In a separate bowl, whisk buttermilk, egg, and melted butter until smooth. Let butter cool if too hot.
  4. Pour wet ingredients into dry ingredients and stir gently just until combined; batter will be slightly lumpy.
  5. Spoon batter evenly into muffin cups, filling about 3/4 full (makes 10-12 muffins).
  6. Bake for 15-18 minutes until golden brown and a toothpick inserted comes out clean or with a few moist crumbs.
  7. While baking, warm 2 tablespoons unsalted butter with 3 tablespoons honey until melted and combined.
  8. Brush the warm honey butter glaze over the muffins immediately after removing from the oven.
  9. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Do not overmix the batter to avoid tough muffins. Use room temperature ingredients for best results. Warm the butter before mixing with honey for a smooth glaze. Brush glaze immediately after baking for best absorption. Muffins can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

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