Go Back

Honey Butter Cornbread Muffins

Honey butter cornbread muffins bake up with tender, golden tops and a soft cornmeal crumb. Brush them warm with smooth honey butter for a sweet finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
resting 5 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the muffins
  • 1 nonstick cooking spray for greasing
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp kosher salt
  • 2 eggs large
  • 1 cup buttermilk
  • 0.33 cup vegetable oil
For the honey butter
  • 4 tbsp unsalted butter softened
  • 2 tbsp honey

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Prepare the batter
  1. Heat the oven to 400°F.
  2. Grease a standard 12-cup muffin pan with nonstick cooking spray.
  3. Whisk the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
  4. In a medium bowl, whisk the eggs, buttermilk, and vegetable oil until combined.
  5. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain.
Make the honey butter
  1. Stir the softened butter and honey together in a small bowl until smooth.
Bake and finish the muffins
  1. Divide the batter evenly among the muffin cups.
  2. Bake for 15 to 18 minutes, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  3. Let the muffins rest in the pan for 5 minutes.
  4. Brush the warm tops with the honey butter.
  5. Transfer the muffins to a wire rack.

Notes

For tender muffins, stir only until no dry streaks remain. Store in the refrigerator for up to 5 days; freeze for up to 3 months. For a dairy-free variation, use unsweetened plant milk with a little lemon juice in place of buttermilk and dairy-free butter in place of unsalted butter.