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Honey Corn Bread Muffins

Jose Picayo
Makes 12 muffins Hands-On Time: 10m Total Time: 45m

Ingredients

  • 4 tablespoons unsalted butter (1/2 stick), melted, plus more for the pan
  • 1 1/4 cups all-purpose flour, spooned and leveled
  • 3/4 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1 cup buttermilk
  • 1/3 cup honey

Directions

  1. Heat oven to 375° F. Butter a 12-cup muffin tin.
  2. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
  3. In a large bowl, whisk together the eggs, buttermilk, honey, and melted butter. Add the flour mixture and stir to combine.
  4. Divide the batter among muffin cups and bake until golden brown and a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes.
By Kate Merker,  November 2009
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Quick Tip

Make the muffins and store at room temperature for up to 1 day in advance. Serve at room temperature or warm at 375° F for 10 to 15 minutes.

Nutritional Information

  • Per Serving
  • Calories 168
  • Fat  5g
  • Sat Fat  3g
  • Cholesterol  46mg
  • Sodium  316mg
  • Protein  4g
  • Carbohydrate  27g
  • Fiber  1g
What does this mean? See Nutrition 101.

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