Cornbread Muffins
These are the most tender, crumbly, and fluffy cornbread muffins ever!
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk (see notes for substitute)
- ½ cup melted butter
- ⅓ cup sugar
- 1 large egg
- 2 tablespoons honey
Instructions
- Preheat your oven to 400°F and grease or line a 12-cup muffin tin.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and baking soda.
- In a separate bowl, mix the buttermilk, melted butter, sugar, egg, and honey until smooth. Pour this wet mixture into the dry ingredients and stir until just combined.
- Evenly distribute the batter among the prepared muffin cups. Bake for 13-15 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean (a few crumbs are fine, but no wet batter).
- Let the muffins cool slightly, then enjoy warm or at room temperature!
Notes
Buttermilk can be substituted with vinegar and milk. To do so, add 1 tablespoon of white vinegar to a liquid measuring cup, and fill to the 1 cup line with milk.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!