Honey Cornbread Muffins are moist and hearty with the flavors of honey and butter. Recipe includes an easy dairy-free option and they're so easy to make!
1/2cupunsalted butteror sub with oil to make this recipe dairy-free
1cupmilkuse your favorite dairy or non-dairy milk; whole milk and buttermilk (see notes for dairy-free buttermilk)
1/3cuphoney
1largeegg
1cupcornmeal
1cupall purpose floursee notes for gluten-free instructions
1tablespoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsea salt
Instructions
Preheat the oven to 400 degrees and line a standard muffin pan with paper liners.
Melt the butter in a large heatproof bowl in the microwave for 1 minute or until melted. Let stand for a couple of minutes to cool slightly, then whisk in the buttermilk, honey and egg until well combined.
1/2 cup unsalted butter, 1 cup milk, 1/3 cup honey, 1 large egg
Add the cornmeal, flour, baking powder, baking soda and salt, and stir until just combined. Do not over mix.
1 cup cornmeal, 1 cup all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt
Divide the batter evenly between the (12) muffin cups, then bake for 13-15 minutes or until set. Remove the cornbread muffins from heat and cool on a wire rack for 10 minutes in the pan, then remove from the pan and cool completely. Enjoy!
Notes
Pro tip: Use whole milk or buttermilk for ultra moist corn muffins. To make homemade buttermilk, add 1 tablespoon of fresh lemon juice to 1 cup of dairy or non-dairy milk and let stand at room temperature for 10 minutes.
Make dairy-free cornbread muffins by swapping the butter and milk with oil and your favorite non-dairy milk.
Store cornbread muffins at room temperature for up to 3 days, in the refrigerator for up to one week, or in the freezer for up to 3 months.