Honey Butter Cornbread Muffins Recipe
Growing up with Southern influences from my Louisiana and Mississippi roots taught me that cornbread should never be an afterthought. We don't usually eat sweet cornbread, but this one hits different and is a must! This honey butter cornbread has the perfect balance of sweet, buttery, and rich flavor without being dry or crumbly. The honey adds just enough sweetness, while the butter keeps every slice moist and tender.
Servings 12 servings
Calories 277kcal
Ingredients
- 2 cups yellow cornmeal
- 6 tablespoons all-purpose flour
- 3 teaspoons baking powder
- 1 cup brown sugar or sweetener White sugar works, too.
- 1 teaspoon salt
- 2 eggs
- 1 ½ cups buttermilk See notes for substitution.
- ½ cup sour cream or plain Greek yogurt
- ½ cup honey
- 2 tablespoons unsalted butter Melted measured solid.
- butter to grease the pan
Honey Butter Topping
- 2 tablespoons honey
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 400 degrees. Grease the muffin tin with butter or oil.butter to grease the pan
- In a large mixing bowl, add the yellow cornmeal, flour, baking powder, brown sugar, and salt. Stir until combined.2 cups yellow cornmeal, 6 tablespoons all-purpose flour, 3 teaspoons baking powder, 1 cup brown sugar or sweetener, 1 teaspoon salt
- In a separate bowl, whisk together the eggs, buttermilk, sour cream (or Greek yogurt), honey, and melted butter until smooth.2 eggs, 1 ½ cups buttermilk See notes for substitution., ½ cup sour cream or plain Greek yogurt, ½ cup honey, 2 tablespoons unsalted butter
- Pour the mixture into the muffin cups (I like to use a cup with a spout for an easy pour), filling each about three-quarters full. (I have also tested filling them to the top and that worked just fine with my muffin tin.) The batter will produce enough muffins with only a small amount remaining and left over.Be sure not to over-mix the batter. Over-mixing will lead to muffins that are tough and will crumble. Only mix well enough to combine the ingredients.
- Bake for 8-9 minutes. Check in on the muffins. If the tops have browned, place a piece of foil over the pan. Don't seal the pan completely. Use the foil to tint the heat from the oven so the tops of the muffins don't overbrown, but the inside continues to bake.Bake for an additional 7-10 minutes or until a toothpick can be inserted and return clean. Mine were ready at 17 minutes.
- Combine 2 tablespoons of melted butter and 2 tablespoons of honey. While the muffins are still warm, brush the honey butter over the muffins.2 tablespoons honey, 2 tablespoons unsalted butter
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
The batter makes 12-15 muffins.
If you don't have buttermilk, add 1 ½ tablespoons of lemon juice or white vinegar to 1 ½ cups of milk and let it sit for about 5 minutes. It works great in this recipe.
The most common cause of dry cornbread is overbaking. Pull them from the oven as soon as a toothpick comes out mostly clean. Measuring too much flour can also dry them out.
For crispy edges add your cornbread batter to a piping hot pan. You can heat the pan in the oven for 5-10 minutes first.
Nutrition
Serving: 1muffin | Calories: 277kcal | Carbohydrates: 54g | Protein: 5g | Fat: 5g