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Honey Cornbread Muffins are super easy and super fast to make. Tender, sweet corn muffins made with a touch of honey, these Honey Cornbread Muffins are 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?
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 Honey Cornbread Muffins recipe is just right.
CAN YOU FREEZE HOMEMADE CORN MUFFINS?
It is so upsetting when you make corn muffins and they don’t all get eaten. I feel like it is such a waste of food but with it just being my hubby and myself, sometimes I have a tendency to cook too much food for us. These Honey Cornbread Muffins are no exception. That being said, YES you can freeze homemade corn muffins. First, be sure to cool muffins completely before wrapping and freezing. To freeze you muffins, wrap them securely in foil or freezer wrap, or place in freezer bags. Cornbread muffins can be stored frozen for up to 3 months. To defrost, simply remove from the freezer and leave out to thaw on the counter.
IS POLENTA AND CORNMEAL THE SAME THING?
Polenta is an actual dish from northern Italy, not an ingredient used in cooking. Polenta is a porridge type dish made from coarsely ground cornmeal and can be added to with different herbs, meats and cheeses. Cornmeal is meal made from ground, dried corn and is used as an ingredient to make amazing foods, such as Honey Corn Muffins.
HOW DO YOU MAKE HONEY CORNBREAD MUFFINS?
Easy! To make Honey Cornbread Muffins, 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 Honey Cornbread Muffins 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.
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.
ENJOY!!
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Honey Cornbread Muffins
Ingredients
- 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
Instructions
- 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.
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