Honey Cornbread Muffins Recipe

Your next batch of chili needs these Honey Cornbread Muffins! They’re moist and hearty with the flavors of honey and butter, and the recipe includes an easy dairy-free option. These muffins have a moist yet hearty texture and the flavors of honey and butter. This corn muffin recipe is better than any store bought cornbread mix and the batter comes together in one bowl. They come together in one bowl and they’re so easy to make!

Author: Flavor the Moments

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Servings: 12 servings

Calories: 189 kcal per serving

Ingredients

½ cup - unsalted butter
1 cup - milk
⅓ cup - honey
1 - egg
1 cup - cornmeal
1 cup - all purpose flour
1 tbsp - baking powder
½ tsp - baking soda
½ tsp - sea salt

Instructions

Preheat the oven to 400 degrees and line a standard muffin pan with paper liners.
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.
Add the cornmeal, flour, baking powder, baking soda and salt, and stir until just combined. Do not over mix.
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!

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