Bread,  Muffins

Honey Cornbread Muffins

When cooler days come, there are plenty of Honey Cornbread Muffins with Whipped Honey Butter at my house. These sweet, tender cornbread muffins are the perfect accompaniment to the hearty soup, meatloaf, or chili that you have planned for the cooler days of Fall.

honey cornbread

I’m always closely monitoring the weather. I need to know how to dress the kids (and myself!), I need to warn the kids in advance of any potential for storms (it’s a serious issue at my house), and it’s taken into consideration when I plan meals. I sit down and consider whether it would be better to grill to keep the heat outside, or spend four hours simmering lasagna Bolognese on the stove. It goes without saying that we have a LOT more days for grilling and summer-type foods down here in Texas. That’s why in the Fall, I am ON TOP of planning meals for cooler weather.

I sought out a sweet cornbread recipe because there’s a restaurant that my husband, Adam, and I used to frequent in Michigan that served warm-from-the-oven sweet cornbread tableside. Alongside they served whipped butter with a sprinkle of coarse salt on top. This cornbread was to die for!!! I haven’t perfectly replicated it, but this recipe is soooo close! I’m glad that I got the recipe as close as I did before we moved to Texas.

honey cornbread

Sweet and salty lovers will rejoice with this combination. The cornbread is mostly sweet with just a little salt. Spreading a little whipped honey butter on top just amplifies the sweet and salty bliss. I sprinkle the whipped honey butter with a pinch of coarse sea salt. Sometimes after we dig in at the top and that sprinkle is gone, I’ll sprinkle a little more (because I’m ridiculous that way). 😀

honey cornbreadThe batter is mixed up in one bowl, requires no mixer, no specialty ingredients, and no special kitchen hardware. So, please: MAKE THESE SOON AND OFTEN.

Although not a specialty ingredient, I do make sure to use fine cornmeal. I just don’t dig on gritty cornbread. I use King Arthur Flour’s brand because it’s organic, finely ground, and gives me consistent results. If you’re interested in getting yourself some, you can find it [here].

For these particular muffins, I always use my silicone baking pan (this one [here]). I like it because I don’t have to grease it or line it. You can also fold it up for storage and it doesn’t lose its shape. It’s a splurge, but think of all the $$ you’ll save on nonstick spray and paper liners. 😉 All that said, a standard muffin pan will do the job just fine!

honey cornbreadI hope you’re enjoying the chilly Fall days as much as I am, and I hope you have LOTS of Honey Cornbread Muffins to go with them! 🙂

Other posts you may like:

Buttermilk Biscuits

Ginger Peach Biscuit Pie

Baking Recipes for Beginners

Recipe adapted from Averie Cooks (link here).

Honey Cornbread Muffins

Soft, fluffy, and slightly sweet, you'll want these Honey Cornbread Muffins time and time again!
Course Side Dish
Cuisine Bread
Servings 12 muffins

Ingredients
  

Honey Cornbread Muffins:

  • 1 1/2 cups flour
  • 1 cup cornmeal (see note)
  • 1/2 cup sugar
  • 1 Tbsp baking powder
  • pinch salt
  • 1/2 cup unsalted butter, melted (one stick)
  • 1 cup milk, 2% or greater milkfat
  • 2 eggs
  • 1/4 cup honey
  • 2 Tbsp vegetable oil
  • 2 Tbsp sour cream

Whipped Honey Butter:

  • 1/2 cup salted butter, at room temperature
  • 2 Tbsp honey
  • pinch sea salt (optional)

Instructions
 

For Cornbread:

  • Preheat oven to 400F. Grease a muffin tin or line with paper liners. Alternatively, you can skip the greasing/lining and use a silicone muffin pan (see note).
  • In a medium bowl, whisk together dry ingredients (flour, cornmeal, sugar, baking powder, and salt). Set aside.
  • In a small bowl, whisk the remaining ingredients (melted butter, milk, eggs, honey, oil, and sour cream) until combined.
  • Pour wet ingredients into dry ingredients, Mix using a spatula until just combined. Batter will be thick.
  • Divide batter evenly between muffin cups, filling each about 3/4 full. Bake at 400F for 10 minutes. Reduce heat to 350F and continue baking another 5-7 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool in pan for 10 minutes before serving.

For Honey Butter:

  • You want to be sure that your butter is really at room temperature before beginning! In the bowl of a stand mixer, whip butter and honey until smooth and slightly increased in volume. 
  • Scrape whipped butter into a small bowl for serving. Sprinkle the top of the butter with a pinch of sea salt, if desired.
    Enjoy!

Notes

Note on cornmeal: I use fine cornmeal, because I just don't dig on gritty cornbread. I use King Arthur Flour's brand because it's organic, finely ground, and gives me consistent results. If you're interested in getting yourself some, you can find it [here].
Note on muffin pan: For these particular muffins, I always use my silicone baking pan (this one [here]). I like it because I don't have to grease it or line it, you can fold it up for storage and it doesn't lose its shape, and the muffins always bake up nicely. If you're interested, it's a splurge, but think of all the $$ you'll save on nonstick spray and paper liners. 😉
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