Golden, tender cornbread muffins with honey and butter offer a sweet, moist texture for snacks or sides.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/2 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon fine salt
→ Wet Ingredients
07 - 1 cup whole milk
08 - 2 large eggs
09 - 1/4 cup honey
10 - 1/2 cup unsalted butter, melted and cooled
# How To Make It:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease well.
02 - Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly mixed.
03 - In a separate bowl, whisk together milk, eggs, honey, and melted butter until smooth.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined without overmixing.
05 - Divide the batter evenly among the muffin cups, filling approximately three-quarters full.
06 - Bake for 16 to 18 minutes, or until muffin tops are golden and a toothpick inserted in the center comes out clean.
07 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with additional honey butter if desired.
