Honey Butter Cornbread Muffins
These honey butter cornbread muffins go perfectly with almost anything! This recipe also makes great cast iron cornbread, using a muffin pan is entirely optional. You can simply pour the batter into a great cast iron skillet(I prefer to use cast iron for cornbread but it’s a matter of personal preference,) and bake for the same amount of time.
The muffins can also be frozen to be eaten another day. Pop them in a freezer bag face up and stick them flat in the freezer. They take around 20-30 minutes to thaw and can then be reheated, I stick mine back in the oven for a few minutes until warm
You can take this with you to a family dinner or event, at work potluck or bbq, or just as a nice side for dinner at home. They work for any occasion. How do you like your cornbread? Let me know in the comments!
Enjoy!
For the Batter
- 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
For the 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 the desired temperature & enjoy!
I hope you enjoy these honey butter cornbread muffins, I’d love to hear how you make yours! Please feel free to comment below or send me a message directly here.
Honey Butter Cornbread Muffins
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
- 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!