Cornbread Muffins
Cornbread muffins are individual, bite-sized versions of classic cornbread, offering a perfect balance of slightly sweet and savory flavors. With a golden, slightly crispy exterior and a moist, tender crumb, they make a delightful accompaniment to soups, stews, or any hearty meal. These muffins are easy to serve and enjoy, adding a comforting touch to any table.
Ingredients
- 1¼ cups all-purpose flour spooned into measuring cup and leveled-off
- ¾ cup yellow cornmeal
- ¼ cup plus 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons honey
- ¾ cup milk preferably whole but low-fat works too
- 1 stick ½ cup unsalted butter, melted and cooled
Instructions
- Preheat the oven to 350°F degrees.
- Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use nonstick cooking spray so the muffins get nice and crisp on the edges.)
- In a medium bowl, break up the eggs with a whisk.
- Whisk in the honey, and then the milk. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended.
- Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about ¾ full.
- Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the
- muffins will not dome.)
- Cool the muffins for a few minutes in the pan, then serve warm.
- Bake at 350 degrees for 25 to 30 minutes.
