Super-Easy Cornbread Muffins Recipe

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup adds sweetness with a different flavor profile.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour increases fiber content.

Preheat the oven to 400°F (200°C).

In a large bowl, add 1/4 cup yellow cornmeal and 1 cup all-purpose flour.

Add 2 teaspoons baking powder and 3/4 teaspoon kosher salt to the bowl.

Add 1/3 cup granulated sugar to the dry ingredients and mix well with a whisk.

In a separate bowl, melt 1/2 cup unsalted butter in the microwave, using half power for 30 seconds and then 10 to 15 second bursts.

Add 3/4 cup milk to the melted butter, followed by 1 egg and 3 tablespoons honey, and whisk together until smooth.

Create a well in the center of the dry ingredients and pour the wet mixture into it.

Fold the wet and dry ingredients together until just combined, being careful not to overmix.

Grease the muffin tin with butter or baking spray.

Spoon the batter into the muffin tin, filling each cup about 1/4 cup full.

Bake in the preheated oven for 15 to 18 minutes, or until a skewer inserted in the center comes out clean.

While the muffins bake, prepare honey butter by mixing softened butter with a pinch of flake sea salt and 2 tablespoons honey.

Once the muffins are done, transfer them to a wire cooling rack and serve with honey butter or plain.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens