Cornbread Muffins with Honey Butter

This Cornbread Muffins with Honey Butter Recipe is going to blow your mind. It’s so easy to do and really so delicious. The honey butter really helps take it over the top. We warn you, there is a danger that once you start you will not be able to stop.

What Are Cornbread Muffins?

Cornbread Muffins take everything you love about cornbread and somehow make it even better. It is established that, the best part of cornbread is the crackly and crunchy top. Cornbread muffins offer even more of that signature top and are still moist inside. The natural sweetness of the corn is taken to a new height with the honey butter.  

The cornbread muffins straddle between savory and sweet. The sugar helps to caramelize the muffins for a rich flavor and crumbly texture. The tangy flavor of the buttermilk helps to balance all the ingredients. 

These cornbread muffins are something we would serve along our other thanksgiving sides and perfect for a potluck to accompany any of our roasted turkey recipes Butter herb turkey breast Mojo turkey  or even our Guava BBQ Ribs. 

Basic Cornbread Muffin Tips: 

We start baking these muffins at a high temperature to give them that golden crusty muffin top then lower the heat. They are ready when they are golden brown and a toothpick comes out with only a few crumbs sticking to it.  

Don’t over mix. If you beat the batter too much, the muffins will be hard and tough. 

Use an ice cream scooper to get an even amount of batter into the tins. This will help them bake evenly. 

If you want your muffins to double in height we recommend filling only every other tin. The space in between each muffin tin allows the hot air to circulate and the batter will rise much more. (In this case you will use two pans instead of one) 

Make sure the oven is properly preheated. 

Try Some Variations: 

You can add 1/2 cup of frozen corn kernels to the batter if you want to accentuate that corn flavor and add texture. If you want to switch up the flavor of the muffins, you can add some of the following ingredients: Cheddar cheese, parmigiano regiano, green onion, chives or any fresh herb.  

Try Some of Our Other Delicious Baked Goodies

Cornbread Muffins with Honey Butter

Recipe by Abuelas Cuban CounterCourse: Uncategorized

Servings

12

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

300

kcal

Ingredients

• 1 1/4 cups of all purpose flour 

• 1 1/4 cups of course cornmeal, medium ground 

• 2 tablespoons of corn starch 

• 2/3 cup of granulated sugar 

• 1/2 teaspoon of salt 

• 1/2 teaspoon of salt 

• 1 1/2 teaspoons of baking powder 

• 1 teaspoon of baking soda 

• 1 stick (1/2 cup) of unsalted butter, melted and cooled 

• 2 eggs 

• 1 1/4 cup buttermilk 

• Honey Butter

• 1/2 stick (1/4 cup) of unsalted butter, softened 

• 3 tablespoons of honey  

• Flaky sea salt 

Directions

• Preheat oven to 425 degrees. Line a muffin tin with paper liners. 
• In a medium bowl, whisk together  the cornmeal, corn starch, flour, baking powder, baking soda, and salt. Set aside. 
• In a large bowl, mix the melted butter, sugar, honey, eggs and buttermilk. Whisk together until completely smooth and thick.
• Pour the dry ingredients into the wet ingredients. Don’t over mix. Spoon batter into muffin liners, filling all the way to the top.
• Bake the muffins for 5 minutes at 425 degrees. Then reduce the temperature to 350 degrees for 10- 12 minutes until a toothpick comes out clean. Cool over a wire rack. 
• While the muffins cool, make the honey butter by simply whisking the room temperature butter with the honey until it is completely combined. You can place the butter in a ramekin and top with flaky sea salt.