Cornbread Muffins
These fluffy, golden cornbread muffins are lightly sweetened with honey and perfectly moist thanks to buttermilk and browned butter.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 muffins
- Category: Breads / Muffins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
½ cup unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon fine sea salt
½ teaspoon baking soda
2 large eggs
⅓ cup honey
1 cup buttermilk, room temperature
Instructions
Prep Oven and Pan: Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with liners or grease the cups.
Brown the Butter: Melt butter in a saucepan or microwave until browned and fragrant. Cool it in the freezer for 10–15 minutes until semi-solid.
Mix Dry Ingredients: In a large bowl, whisk together flour, cornmeal, baking powder, salt, and baking soda.
Mix Wet Ingredients: In another bowl, whisk eggs and honey. Add buttermilk and mix until smooth.
Combine: Make a well in the dry ingredients and pour in the wet mixture. Stir until just combined, then gently mix in cooled browned butter. Do not over-mix. Let batter rest 5–10 minutes.
Bake: Divide batter evenly among muffin cups. Bake at 425°F for 5 minutes, then reduce oven to 375°F (190°C) and bake for 9–12 more minutes, until golden and a toothpick comes out clean.
Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter, honey, or jam.
Notes
Browning the butter adds depth and richness.
Letting the batter rest improves texture by hydrating the cornmeal.
Store in an airtight container for up to 2 days, or freeze for up to 2 months.
Find it online: http://elladishes.com/cornbread-muffins/
