These Honey Cornbread Muffins are super easy and super fast to make. They are moist and sweet and the perfect complement to any of your favorite meals.
There are some recipes that I call Goldilocks recipes and this Honey Cornbread Muffins recipe is one of them.
For some reason, muffins seem to give me the worst problems when it comes to writing a recipe. I’m sure for some people knowing the right ingredients and measurements comes naturally but for me, it’s usually an over-expenditure of trial and tribulation. The first batch of Honey Cornbread Muffins I made didn’t cook all the way in the middle and they didn’t rise up, they were an absolute nightmare! The second batch of Honey Cornbread Muffins I made tasted good but I left them in the oven too long and the tops were over done and that wasn’t acceptable either. THIS recipe for Honey Cornbread Muffins is to die for it!
Third time is a charm, right?
I don’t mind the failures, in the end it makes for an invaluable education and a better cooking experience. That’s what I am here for, to completely fail for you, Dear Reader, so that you do not have to. #winning
Now cornbread is a weakness of mine. Big Scary Mike loves Mexican food and that is my gateway drug to cornbread muffins. I don’t care if we’re making Mexican Lasagna or Easy Chicken Tortilla Soup or ANYTHING made with my Homemade Enchilada Sauce, any excuse to have cornbread with my meal, makes me a happy person. Then it occurred to me, with as much cornbread as I buy at the grocery store, that it was about time for me to learn how to make cornbread muffins on my own. Then started The Saga of this one is too runny and this one is over done and then finally, THIS one is just right.
These Honey Cornbread Muffins are super easy and super fast to make. They are moist and rich and the perfect complement to any of your favorite meals. I hope these Honey Cornbread Muffins find their way to your dinner table and that you love them as much as I do.
Psst… Now that we are friends, don’t you think we should spend some more time together? That’s what besties do, right? Don’t forget to follow me on Facebook, Twitter and Pinterest .. and yup, even Instagram!
- 1 cup flour
- 1 cup cornmeal
- 1 cup buttermilk
- 1/2 cup butter
- 1/3 cup honey
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 2/3 cup sugar
- 2 eggs
- 1 tbl vanilla extract
Preheat oven to 375F and line muffin tins with paper wrappers or spray with non-stick spray
In a large bowl, combine cornmeal, flour, baking soda, sugar, and salt. Whisk together to incorporate.
In another large bowl, whisk together milk, butter, honey, eggs and vanilla. Fold wet and dry ingredients together until combined but do not over-mix the batter.
Spoon batter equally into your muffin tins. I used two 12 each muffin tins. Cook for 15-18 minutes depending on your oven. Cornbread is done when you can insert a toothpick into the middle and when it is removed it has a couple of crumbs attached to it.