These Cornbread Muffins are sweet and tender and would be great with any meal. These honey cornbread muffins can be prepared in under 30 minutes. These muffins are perfect for any occasion, from summer picnics to winter get-togethers.
These cornbread muffins are so light and airy, you won’t believe it! They are a wonderful accompaniment that can be prepared quickly while the main course is being prepared. No blender or mixer is required. Even better, cornbread in muffin form eliminates the need to cut and serve individual portions.
Materials Required for This Recipe
- Cornmeal — Stone ground cornmeal is ideal, but any finely ground cornmeal will do for these cornbread muffins. Since cornflour and masa harina are so finely ground, they are not a good substitute.
- Baking powder — you’ll need this to give your muffins some rise. Verify that the baking powder has not passed its expiration date.
- Milk — If you want a richer flavor, swap out the water for milk. The sweetness and tenderness of the muffins come from the milk.
- Honey, like milk, it’s sweet and satiating. The honey, which caramelizes in the oven, gives the muffins a lovely, subtle golden hue.
- ▢1 ¼ cups yellow cornmeal (190g)
- ▢1 cup all-purpose flour (120g)
- ▢2 teaspoons baking powder
- ▢⅓ cup granulated sugar (66g)
- ▢¾ teaspoon kosher salt
- ▢¾ cup whole milk (180mL)
- ▢½ cup unsalted butter melted (113g)
- ▢1 large egg lightly beaten
- ▢3 tablespoons honey
CORNBREAD MUFFINS: THE RECIPE
- In a large bowl, combine the flour, cornmeal, baking powder, sugar, and salt.
- Prepare a muffin tin with cooking spray or lightly coat with softened butter, then divide the batter evenly among the wells.
- Combine the milk, melted butter, eggs, and honey in a medium bowl.
- Mix thoroughly by whisking.
- Make a well in the middle of the cornmeal and pour in the milk. Don’t overmix; mix until everything is evenly distributed.
- Put about a quarter cup of batter into each well of a muffin tin. Put in the oven for 15–18 minutes. Warm and sweetened with honey.
HOW TO MAKE THIS RECIPE LIKE A PRO
- Make sure you use the right amount of flour and cornmeal. Most muffins turn out dense because the baker added too much dry ingredients. Using a scale to measure flour is the most accurate and convenient method. If you don’t have a measuring spoon, you can use a knife to level off your flour or cornmeal after you’ve fluffed it with the spoon.
- Using a measuring spoon that has been treated with non-stick spray makes measuring honey a breeze. In this manner, the honey can be easily measured.
- If you like things on the spicy side, try stirring in a few tablespoons of diced jalapenos to the muffin batter.
- Did you know old cornmeal has a bad taste? Cornmeal with a musty odor has gone bad, while fresh cornmeal has a pleasant aroma. Inspect thoroughly before putting it into action.
- Put the egg in a bowl of warm water for a couple of minutes if it’s cold. If you forget to take it out of the fridge ahead of time, doing so will quickly bring it to room temperature.
Why are my muffins so hard to chew?
The cornmeal gives the muffins their signature flavor and bright yellow color, but using too much can make them dry and crumbly. The cornmeal and flour ratio is just right. Check that your dry ingredient measurements are accurate.
WHAT GIVES A MUFFIN ITS AIRY FEELING?
Making sure your egg, milk, and butter are at room temperature is essential for fluffy cornmeal muffins. The batter can be mixed up quickly and easily with ingredients at room temperature. Over-mixing the batter causes the trapped air to escape, turning the muffins dense.
WHAT SHOULD I DO WITH EXTRA MUFFINS?
Muffins can be kept for up to 2 days at room temperature in an airtight container. You can extend their shelf life by up to a week by keeping them in the refrigerator.
Download This Article + Recipe in PDF Format.