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Sweet Cornbread Muffins

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Soft and tender cornbread muffins with a slightly crunchy crust, perfect alongside soups or enjoyed with butter.

Ingredients

Scale
  • 1 cup fine or medium ground cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup melted butter
  • 2 tablespoons honey (optional, for batter or topping)

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin pan with paper liners.
  2. Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
  3. Whisk the eggs in a separate bowl, then add the milk and melted butter.
  4. Pour the wet mixture into the dry ingredients and gently fold until combined.
  5. Spoon the batter into the muffin cups, filling each about three-quarters full.
  6. Bake for 15 to 18 minutes until golden and a toothpick comes out clean.
  7. Cool for 5 minutes before transferring to a cooling rack.
  8. Serve warm with optional toppings like butter, honey, or fruit jam.

Notes

Store leftovers in an airtight container for up to 2 days or freeze for up to 3 months.

Nutrition

Find it online: https://tashirecipez.com/sweet-cornbread-muffins-easy-recipe-2/

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