Cornbread Muffins Recipe

Fewer than 10 ingredients and only 10 minutes of active prep stand between you and a basket of these perfect honey Cornbread Muffins.

Course bread, Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 222kcal

Preheat the oven to 400°. Lightly spray a 12-well muffin pan with cooking spray or lightly coat with softened butter.
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
In a medium bowl, whisk together the milk, melted butter, eggs, and honey. Create a well in the center of the cornmeal mixture and add the milk mixture. Stir until just combined.
Divide the batter evenly in the prepared muffin pan (about 1/4-cup per well).
Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean. Serve warm with honey.

Precision measuring is key. Invest in a kitchen scale if you don't already have one. Using weight rather than volume when measuring dry ingredients ensures consistency and perfectly moist cornbread muffins every time. If you don't have one, make sure to use the spoon and sweep method. Fluff your flour, lightly spoon it into a dry measuring cup until it is overflowing, then sweep a butter knife across the top to level it.
The easiest way to measure honey is to lightly spray your measuring spoon with non-stick spray first; the honey will slide right out!
Check expiration dates. We don't often think of dry pantry items going bad, but whole grains like cornmeal have a tendency to go rancid within about 6-12 months of being opened. I like to keep a roll of masking tape and a Sharpie in the kitchen to label them with the open or purchase date.
Forgot to take your egg out of the fridge before starting? Just place it into a bowl of warm water for 5 minutes to quickly bring it to room temperature.
Want to use paper muffin cups? Skip greasing the muffin pan with cooking spray and line them with paper liners instead.