




From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Preheat the oven to 400 degrees and line a standard muffin pan with paper liners.
2
Melt the butter in a large heatproof bowl in the microwave for 1 minute or until melted. Let stand for a couple of minutes to cool slightly, then whisk in the buttermilk, honey and egg until well combined.
3
Add the cornmeal, flour, baking powder, baking soda and salt, and stir until just combined. Do not over mix.
4
Divide the batter evenly between the (12) muffin cups, then bake for 13-15 minutes or until set. Remove the cornbread muffins from heat and cool on a wire rack for 10 minutes in the pan, then remove from the pan and cool completely. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Ingredients 🌡️Bring eggs, milk, and butter to room temperature before mixing to ensure even incorporation and a lighter, fluffier muffin texture that rises beautifully in the oven.
- Don't Overmix the Batter 🥄Stir the one-bowl batter just until the dry ingredients are moistened; overmixing develops gluten and creates tough, dense muffins instead of the desired tender crumb.
- Toast Your Cornmeal 🌽Lightly toast the cornmeal in a dry skillet for 2-3 minutes before adding to the batter to deepen its nutty flavor and enhance the overall taste profile of your muffins.
- Preheat and Grease Strategically 🧈Preheat your muffin tin in the oven for 5 minutes before filling to ensure even baking and golden-brown bottoms, and use melted butter for greasing for better flavor and browning.
- The Toothpick Test Timing ✓Check muffins at 18-20 minutes with a toothpick inserted in the center—it should have a few moist crumbs clinging to it, not be completely clean, to maintain that signature moist, tender texture.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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