Honey Cornbread Muffins
Honey cornbread muffins are tender, moist, and sweetened entirely with honey.
Servings: 12 servings
Ingredients
Dry Ingredients
- 1 cup white whole wheat flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
Wet Ingredients
- 2 eggs room temperature
- 1/3 cup honey
- 6 tablespoons unsalted butter melted
- 1/2 cup plain Greek yogurt
- 3/4 cup buttermilk or milk of choice
Instructions
- Preheat oven to 375° F. Spray a 12-count muffin pan with cooking spray or line it with parchment paper liners.
- In a large mixing bowl whisk together the dry ingredients. In a separate mixing bowl whisk together the wet ingredients.
- Pour the wet ingredients in with the dry and stir together with a rubber spatula until combined. Be careful not to overmix.
- Scoop the batter evenly into the prepared muffin pan. Place the pan on the middle rack in the oven and bake for 14-18 minutes or until a toothpick inserted into a muffin comes out clean or with a few crumbs attached.
- Cool the muffins for several minutes in the pan before removing them onto a wire cooling rack. Serve warm with salted butter and honey.
Notes
- The cornbread muffins will keep in an airtight container for 1-2 days at room temperature and up to 4 days in the refrigerator. They can also be stored in the freezer for up to 3 months.
Nutrition
Calories: 188kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 292mg | Fiber: 2g | Sugar: 9g