Honey Cornbread Muffins
Sweet and savory classic cornbread made into muffins, with buttery, moist centers and velvety sweet honey butter on the side.
Ingredients
For the Cornbread Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup yellow cornmeal, fine or medium grind
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 2 eggs, at room temperature
- 3/4 cup whole milk kefir, at room temperature, Lifeway
- 2 tbsp honey
For the Honey Butter
- 3/4 cup salted butter, softened
- 1/4 cup honey
Instructions
For the Cornbread Muffins
- Preheat oven to 400 degrees and line 2 standard muffin pans with 18 liners.
- In a medium sized bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Set aside.
- In a large bowl whisk together the melted butter and granulated sugar.
- Add the eggs, kefir and honey to the butter/sugar mixture and whisk until combined.
- Add the dry ingredients to the wet ingredients and whisk until the batter is smooth.
- Divide the batter evenly between the 18 liners. Each will be about 3/4 of the way full.
- Bake the cornbread muffins for 14-16 minutes, or until a toothpick comes out clean from the centers and the tops are just barely getting golden brown. Remove from the oven and let cool slightly, about 5 minutes.
For the Honey Butter
- While the cornbread muffins bake, make the honey butter.
- Add the softened butter to a small bowl and mix until smooth.
- Then add in the honey and mix until combined.
- Spread honey butter on the warm cornbread muffins and enjoy!
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