Save Golden, tender muffins with a sweet honey-butter flavor perfect as a snack or a side for chili and stews.
This recipe yields tender muffins that I enjoy sharing with family during cozy meals.
Ingredients
- Dry Ingredients: 1 cup (130 g) yellow cornmeal, 1 cup (125 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt
- Wet Ingredients: 1 cup (240 ml) whole milk, 2 large eggs, 1/4 cup (60 ml) honey, 1/2 cup (115 g) unsalted butter melted and cooled slightly
Instructions
- Step 1:
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Step 2:
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Step 3:
- In another bowl, whisk together milk, eggs, honey, and melted butter until smooth.
- Step 4:
- Pour the wet mixture into the dry ingredients. Stir gently until just combined do not overmix.
- Step 5:
- Divide the batter evenly among the muffin cups (about 3/4 full each).
- Step 6:
- Bake for 16 18 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Step 7:
- Let muffins cool in the pan for 5 minutes then transfer to a wire rack. Serve warm with extra honey butter if desired.
Save These muffins always bring smiles at family gatherings especially when served warm with honey butter.
Notes
For richer flavor substitute buttermilk for whole milk. Add 1 cup of corn kernels or 1/2 cup diced jalapeños for variation. Serve with chili BBQ or as a sweet breakfast treat.
Required Tools
12-cup muffin tin Mixing bowls Whisk Measuring cups and spoons Wire rack
Allergen Information
Contains gluten (wheat) eggs and dairy (milk butter) Check all ingredient labels for potential cross-contamination if allergies are a concern.
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Enjoy these moist and flavorful muffins fresh out of the oven for the best experience.
Cooking Q&A
- → What type of cornmeal works best?
Yellow medium-ground cornmeal provides the best texture and flavor balance in these muffins.
- → Can these muffins be made dairy-free?
Replacing butter with a plant-based alternative and using a non-dairy milk can make them dairy-free while maintaining moisture.
- → How do I prevent overmixing the batter?
Stir the wet and dry ingredients gently until just combined to keep the muffins tender and avoid toughness.
- → What is the purpose of baking soda and baking powder?
Both act as leavening agents; baking powder provides rise, while baking soda balances acidity for optimal texture.
- → How should the muffins be stored?
Store in an airtight container at room temperature for up to 2 days or freeze for longer keeping.