Description
These easy, 3-ingredient style honey cornbread muffins are moist, sweet, and tender. Made with simple pantry staples like cornmeal, flour, and honey, they bake in under 25 minutes for a perfect breakfast or snack.
Ingredients
Scale
- 1 cup (120g) yellow cornmeal
- 1/2 cup (60g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (3g) salt
- 2 large eggs
- 3/4 cup (180ml) milk
- 1/4 cup (55g) melted butter
- 1/4 cup (80g) honey
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until no clumps remain.
- In a large bowl, whisk eggs until beaten. Add melted butter, honey, and milk, whisking vigorously until smooth and glossy.
- Create a well in the dry ingredients and pour in the wet mixture. Gently fold together with a fork or spatula until just moistened; do not overmix. The batter should remain thick and lumpy.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Notes
Do not overmix the batter to ensure tender muffins. Use room temperature eggs to prevent curdling. If using crystallized honey, warm it slightly until liquid. For a savory twist, omit honey and sugar and add cheddar cheese and chives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 9
- Sodium: 150
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
Keywords: honey cornbread muffins, easy cornbread, southern breakfast, gluten-free option, meal prep, quick baking