Honey Corn Bread Muffins

corn-bread-muffins
Photo by Jose Picayo
Honey Corn Bread Muffins 3.6 201 5 1
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  • Makes 12 muffins
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 168 calories
    • Fat 5 g
    • Sat Fat 3 g
    • Cholesterol 46 mg
    • Sodium 316 mg
    • Protein 4 g
    • Carbohydrate 27 g
    • Fiber 1 g

Heat oven to 375° F. Butter a 12-cup muffin tin.

In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.

In a large bowl, whisk together the eggs, buttermilk, honey, and melted butter. Add the flour mixture and stir to combine.

Ingredients

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

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