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Honey Cornbread Muffins

Sweet and savory classic cornbread made into muffins, with buttery, moist centers and velvety sweet honey butter on the side.
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Course Side Dish
Cuisine American
Servings 18 muffins

Ingredients
 

For the Cornbread Muffins

  • 1 ½ cups all-purpose flour
  • ¾ cup yellow cornmeal, fine or medium grind
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • 2 eggs, at room temperature
  • ¾ cup whole milk kefir, at room temperature Lifeway
  • 2 tablespoon honey

For the Honey Butter

  • ¾ cup salted butter, softened
  • ¼ 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 ¾ 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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