Sweet Cornbread Muffins
These sweet cornbread muffins are light and fluffy muffins with the perfect amount of sweetness! So easy to make from scratch and tastes amazing with chili and soup.
Ingredients
- ¾ cup milk , I used 2%
- ⅓ cup honey
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- ½ cup salted butter , melted and cooled slightly
For serving: Butter and honey
Instructions
- Prep. Preheat the oven to 350°F. Butter or spray a 12-cup muffin pan with nonstick spray or line it with paper liners.
- Wet ingredients. In a large measuring cup or small bowl, whisk together 3/4 milk, 1/3 cup honey, and 2 eggs.
- Dry ingredients. In a large bowl, mix together 1 cup flour, 1 cup cornmeal, 1/3 cup sugar, 2 teaspoons baking powder, and 1 teaspoon salt. Add in the milk mixture and stir just until combined. Stir in the melted butter, being careful not to overmix.
- Pour batter into muffin pan, about 3/4 way full. Bake for 17 to 20 minutes, or until muffin tops are nice and golden and a toothpick inserted in the center comes out clean. Let cool on a wire rack slightly before serving.
- Serve. Best served warm with a little butter and honey, if desired, on top.
Notes
Freezer instructions:
- To freeze: Let cool completely, then wrap in aluminum foil or place in a freezer bag. Store in freezer for 1-2 months.
- Thawing: Place in refrigerator overnight or thaw at room temp until soft and fluffy (no longer frozen).
- Reheating: Re-wrap in aluminum foil and place in oven at 350°F until warmed throughout.
Nutrition
Calories: 228kcal, Carbohydrates: 32g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 53mg, Sodium: 274mg, Potassium: 163mg, Fiber: 2g, Sugar: 14g, Vitamin A: 306IU, Vitamin C: 0.05mg, Calcium: 58mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
