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Honey Cornbread Muffins Recipe

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3.8 from 6 reviews

Delightfully fluffy and sweet honey cornbread muffins made with a blend of fine yellow cornmeal and all-purpose flour, infused with buttermilk and honey, baked to perfection with a golden dome. These muffins are finished with a luscious honey butter glaze and a sprinkle of flaky sea salt for a perfect balance of sweet and savory.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 14 muffins
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American Southern

Ingredients

Dry Ingredients

  • 3 cups (390g) all-purpose flour
  • 1 1/3 cups (236g) fine yellow cornmeal
  • 2 tablespoons corn starch
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt

Wet Ingredients

  • 2 cups buttermilk
  • 1 cup granulated sugar
  • 1 cup neutral oil
  • 4 large eggs
  • 1/4 cup honey

Honey Butter Glaze

  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 tablespoons honey
  • Flaky sea salt (for garnish)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, cornstarch, baking powder, and kosher salt until well combined to create a uniform dry base for the muffins.
  2. Combine Wet Ingredients: In a separate large measuring cup or medium bowl, whisk together the buttermilk, granulated sugar, neutral oil, eggs, and honey until the mixture is smooth and homogenous.
  3. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and gently mix until just combined. It’s okay to leave some lumps as overmixing can toughen the muffins. Cover the bowl with plastic wrap and let the batter rest for 40 minutes to hydrate the cornmeal and develop flavor.
  4. Preheat and Prepare Pan: Preheat the oven to 400°F (204°C). Grease a 12-cup muffin pan thoroughly, using cooking spray and a paper towel to reach creases and prevent sticking.
  5. Fill Muffin Tins Partially: To ensure tall and fluffy muffins, fill 7 muffin cups spaced apart in the pan, filling each cup to the brim for a beautiful dome rise.
  6. Initial High-Temperature Bake: Bake the muffins at 400°F for 5 minutes, creating an initial burst of heat to help the muffins rise higher and develop a nice crust.
  7. Lower Temperature and Continue Baking: Reduce the oven temperature to 350°F (177°C) and bake for an additional 15 minutes or until a skewer inserted into the center comes out clean, indicating the muffins are fully baked.
  8. Repeat for Remaining Batter: Clean the pan as needed, re-grease, and repeat filling and baking steps with the remaining batter to make the second batch of muffins.
  9. Prepare Honey Butter Glaze: In a small pot over low heat, combine the unsalted butter and honey. Stir gently until the butter is melted and the mixture is well combined into a smooth glaze. Remove from heat.
  10. Glaze and Serve: Drizzle the warm honey butter glaze over the freshly baked muffins and finish with a sprinkle of flaky sea salt for a perfect contrast. Serve warm for the best flavor and texture.

Notes

  • Resting the batter for 40 minutes helps hydrate the cornmeal for a better texture.
  • Do not overmix the batter to keep muffins light and tender.
  • Baking in two batches spaced apart allows muffins to rise higher with better air circulation.
  • The initial high temperature at 400°F creates height and crust while the lower temp finishes baking inside gently.
  • Flaky sea salt enhances the sweet honey flavor with a subtle savory touch.

Find it online: https://allcookedup.com/honey-cornbread-muffins-recipe-2/