Honey Butter Cornbread Muffins
These cornbread muffins make a great side, snack or dessert!
Equipment
- 1 Muffin Pan
- Measuring Cups & Spoons
- Mixing Bowls
Ingredients
- 1 1/4 sticks melted butter I use salted
- 1 1/2 cup flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup sugar I only use cane sugar
- 1/4 cup brown sugar I make my own
- 1 1/4 cup buttermilk
- 2 tbsp vanilla extract
- 2 eggs room temperature
- 3 tbsp honey
- 1/3 cup refined coconut oil
Instructions
- Mix flour, cornmeal, baking powder, salt, and sugars together.
- Combine melted butter, buttermilk, vanilla extract, eggs & coconut oil, & mix together.
- Combine wet and dry ingredients and mix well until well combined. Be sure not to overmix as you don't want your muffins to come out dry. Stop mixing as soon as you can see the matter is fully incorporated.
- Spray muffin tin with a non-stick spray or coat with an oil or butter.
- Fill your muffin tins ¾ of the way.
- Bake at 350℉ for 18-20 minutes until golden brown
Honey Butter
- Add 1/4 of melted butter and 1 tbsp of honey to a small bowl & melt
- Once muffins are out of the oven, brush muffins with honey butter *optional* This does add another layer of sweetness to it, so you can leave this step out if you'd like.
- Flip over the muffin pan onto a cooling rack and allow to cool until desired temperature & enjoy!
Notes
Your cornbread muffins can also be frozen in a freezer bag to enjoy in the future. They thaw perfectly!