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Tender Honey Butter Cornbread Muffins

honey butter cornbread muffins - featured image
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Moist and tender cornbread muffins sweetened with honey and finished with a luscious honey butter glaze. Perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium grind)
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or 1 cup milk plus 1 tablespoon lemon juice, let sit 5 mins)
  • 2 large eggs, room temperature
  • 1/4 cup sour cream
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1/3 cup honey
  • For the Honey Butter Glaze:
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with parchment liners or spray with non-stick spray.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In a medium bowl, whisk buttermilk, eggs, and sour cream until smooth. Stir in melted butter and honey.
  4. Pour the wet mixture into the dry ingredients. Gently fold with a rubber spatula until just combined; batter will be slightly lumpy. Optionally, let batter rest for 5 minutes.
  5. Spoon the batter evenly into the prepared muffin cups, filling about 3/4 full.
  6. Bake for 18–22 minutes, or until tops are golden brown and a toothpick inserted comes out clean.
  7. While muffins bake, melt butter and honey together in a small saucepan over low heat, stirring until smooth and glossy. Keep warm.
  8. When muffins come out of the oven, immediately brush the honey butter glaze generously over each muffin.
  9. Let muffins cool in the pan for 5 minutes before transferring to a cooling rack. Serve warm or at room temperature.

Notes

Do not overmix the batter to avoid tough muffins. Use room temperature eggs for better texture. Brush the honey butter glaze immediately after baking while muffins are hot for best moisture and flavor. Fresh baking powder and soda ensure good rise. Muffins can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: cornbread muffins, honey butter, moist muffins, easy cornbread, quick muffins, tender cornbread, honey glaze

Find it online: https://perkypan.com/tender-honey-butter-cornbread-muffins-recipe-easy-moist-muffins-to-make/