Cornbread Muffins Recipe
This homemade cornbread muffin recipe is quick and delicious! Perfectly tender and sweetened with honey, it's a favorite with soups, chili, stews, BBQ, and more!
Servings: 12
Equipment
Ingredients
- 1 cup (156 g) cornmeal
- 1 1/2 cups (170 g) self-rising flour
- 1 cup (245 g) buttermilk
- 3 tablespoons (63 g) honey
- 1/2 cup (113 g) butter melted
- 2 large (100 g) eggs
Instructions
- Prep. Preheat oven to 425º F. Line muffin pan with paper liners, spray with baking spray or lightly grease with vegetable oil. Set aside.
- Whisk together dry ingredients. Whisk together the cornmeal and self-rising flour in a large mixing bowl.
- Whisk together wet ingredients. Add the buttermilk, honey, butter and eggs to a 2-cup measuring cup or another mixing bowl. Whisk together until the egg is well combined.
- Combine and Bake. Stir the wet ingredients into the dry ingredients. Spoon the cornbread muffin mixture evenly into the prepared muffin pan, until each is filled 3/4. Bake until the cornbread muffins have risen and the center springs to the touch, about 15 - 20.
- Serve. Allow the muffins to cool in the pan for a few moments and then run a knife around the edge of the muffin to release them from the pan, if needed. Serve warm.
Notes
Adjust Sweetness:
If you would like your cornbread muffins less sweet, reduce or omit the honey. If you would like it sweeter, simply increase the honey to your preference. If vegan, you can substitute with maple syrup or sugar. Vegan Cornbread Muffins:
To make these muffins vegan-friendly, use maple syrup instead of honey, use your favorite plant-based milk and butter, as well as your favorite baking-friendly egg substitute. To make ahead. Bake and cool the cornbread muffins. Store in an airtight container in the refrigerator for up to 4 days. Reheat and serve. To freeze. Bake and cool completely. Store in a freezer-safe, airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight. Reheat and serve.
If you would like your cornbread muffins less sweet, reduce or omit the honey. If you would like it sweeter, simply increase the honey to your preference. If vegan, you can substitute with maple syrup or sugar. Vegan Cornbread Muffins:
To make these muffins vegan-friendly, use maple syrup instead of honey, use your favorite plant-based milk and butter, as well as your favorite baking-friendly egg substitute. To make ahead. Bake and cool the cornbread muffins. Store in an airtight container in the refrigerator for up to 4 days. Reheat and serve. To freeze. Bake and cool completely. Store in a freezer-safe, airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight. Reheat and serve.
Nutrition
Serving: 1muffin | Calories: 215kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 101mg | Potassium: 102mg | Fiber: 2g | Sugar: 6g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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