These moist and buttery cornbread muffins are addictive treats that you can make in no time. With a few ingredients and simple preparation, this recipe is definitely a keeper.
Plain, unadorned muffins go by fast in our house. I observed that my family will reach for a baked treat that is naked and bare more than they will reach for an iced cupcake. For that reason, cupcakes will stand on our counter for days while these cornbread muffins are gone overnight.
I have no problem with that though. My kids can ask me to bake these everyday and I won’t complain. These cornbread muffins are an easy whipping, perfect-for-weekdays- kind of baking.
You only need to stock up on the yellow cornmeal and the rest of the ingredients are pantry staples.
And one more thing that I love about baking muffins is that I don’t need to mess up with the stand mixer. There is no noise to deal with and the sink will not be heaping with dirty mixing bowls. No hurricane in the kitchen!
While I love baking bread and while I am so in love with the smell of yeast and the sight of bread dough rising, easy baking like this that yields amazing results get me so hooked too.
It is nice once in a while to bake with your hairstyle still intact, your lips are tinted and you can wear your best clothes without the fear of being covered in flour.
The case is different when I am making chocolate croissants when I wake up early in the morning with tangled hair, bare, pale face and dressed in my glamorous pajamas under an apron.
Baking these cornbread muffins can easily be squeezed within normal waking hours. No problem.
You will definitely fall in love with these muffins. They are so soft, so tasty and buttery that you won’t hesitate to have another piece. I reached for them at breakfast, while prepping lunch and after having lunch. Really.
Well, these can be a threat to your waistline but never a bad thing for your taste buds. Don’t make that a daily habit though.
Moist and buttery cornbread muffins that are simple and easy but absolutely delicious.
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1 tbsp baking powder
- 1/2 cup granulated sugar
- 1 tsp salt
- 1 cup whole milk
- 1/2 stick unsalted butter melted
- 2 large egg
- 1/4 cup honey
Preheat oven to 400F. Line a muffin pan with cupcake liners. In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt.
In another bowl, whisk together the wet ingredients: eggs, milk, melted butter, and honey. Add the wet ingredients to dry ingredients and stir just until combined.
Pour or spoon batter equally into prepared 12 muffin liners and bake until the muffins are golden, about 15 minutes.
Recipe adapted from kitchme.com