Cornbread Muffins (with honey)
Traditional muffins with a hint of sweetness from the honey. They are easy to mix and are ready in 30 minutes. Eat them warm with a dollop of butter or freeze them for later. This recipe can be easily doubled or tripled.
Servings 10 medium
Ingredients
- ¾ cup all-purpose flour
- ¾ cup yellow cornmeal or polenta
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- large pinch of black pepper
- 2 tablespoons white sugar
- 2 tablespoons runny honey
- 1 egg at room temperature
- ¼ cup unsalted butter melted (or oil)
- ¼ cup milk at room temperature
Instructions
- Preheat the oven at 350°F (180°C). Grease 10 muffin cups for medium muffins.
- If the honey is too thick, warm it a little in the microwave so it’s easier to integrate.
- Stir together ¾ cup all-purpose flour, ¾ cup yellow cornmeal, 1 ½ teaspoons baking powder, ½ teaspoon salt, a large pinch of black pepper and 2 tablespoons white sugar in a large bowl.
- Add the rest of the ingredients: 2 tablespoons runny honey, 1 egg, ¼ cup milk, and ¼ cup unsalted butter. You can mix them first in a medium bowl first, or add them directly. Mix everything quickly, without beating but integrating well with a whisk or spatula. There should be no lumps or dry spots.
- Divide batter between muffin tins, filling no more than ¾ of their capacity.
- Bake for about 15 minutes (or more, depending on the size), until the top is golden, cracked and springy. A cake tester or toothpick inserted in the center of a muffin should come out clean. Don’t overbake them!
- Let them cool on a wire rack until warm enough to eat.
Notes
Size: You can make them any size you want, from mini muffins to jumbo muffins. The baking times will all be different, of course, so adjust accordingly.
Adjust the sweetness. This recipe is balanced with a hint of sweetness, but allows for a tablespoon or two more of sugar, if you like them more on the sweet side.
Use oil instead of butter: it will lose the butter flavor but they will be moister. You can also use half melted butter and half oil (2 tablespoons of each).
Storing corn bread muffins: they are best eaten the day they are baked, preferably warm from the oven. But they do keep well in an airtight container for a few days. Or frozen for a month, either well wrapped or in freezer bags. Let them come to room temperature and then warm them in a medium oven (350°F/180°C) before eating.
Serve a crowd: this is a great recipe to make a double batch or even triple it. If you're making them ahead and freezing, do so while still barely warm. I find that they keep the moisture better. Always rewarm before serving.
