Easy Cornbread Muffins - Made in Minutes
There’s something so comforting about warm Cornbread Muffins coming out of the oven on Thanksgiving morning. They’re simple, cozy, and somehow always the first thing to disappear. These muffins have that golden crust on the outside and a soft, tender inside and just the right mix of savory and sweet.
Ingredients
For the Muffin Batter
- 1 cup (150g) cornmeal
- 1 cup (125g) all-purpose flour
- 1/4 cup (50g) sugar
- 2 ½ tsp (10g) baking powder
- 1/2 tsp (2g) salt
- 2 large eggs
- 1/4 cup (60g) vegetable oil or melted butter
- 1 cup (240g) buttermilk
- 1/2 cup (80g) corn kernels
For the Honey Butter
- 1/2 cup (110g) unsalted butter , softened
- 1 ½ tbsp (30g) honey
- pinch of salt
Instructions
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with silicone or paper liners or grease lightly.
- In a large bowl add cornmeal, flour, sugar, baking powder, and salt.
- Mix to combine.
- Add eggs, oil and buttermilk.
- Whisk to combine.
- Add corn kernels.
- Divide batter evenly among muffin cups (about ¾ full).
- Bake for 18–20 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool slightly in the pan for 5 minutes, then transfer to a wire rack.
How to prepare the honey butter
- Beat softened butter, honey, and a pinch of salt until smooth and fluffy.
- Serve warm muffins with a generous spread of honey butter.
Nutrition
Serving: 1 cornbread muffinCalories: 168kcalCarbohydrates: 24.67gProtein: 3.89gFat: 5.94gSaturated Fat: 1.139gTrans Fat: 0.035gCholesterol: 32mgSodium: 162mgPotassium: 103mgFiber: 1gSugar: 5.57gVitamin A: 83IUVitamin C: 0.3mgCalcium: 40mgIron: 0.82mg