Corn Muffin Recipe
These fluffy, moist and tender corn muffins are quick and easy to make in one bowl, and have just the right touch of honey. Hands-down, this the best and only cornbread muffins recipe you'll ever need!
Servings: 16 muffins
Calories: 177kcal
Ingredients
- 1 1/4 cup plain yellow cornmeal not cornmeal mix
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup honey
- 1 cup buttermilk low fat or full fat
- 1/2 cup unsalted butter melted
Instructions
- Preheat the oven to 350 degree F. Grease your muffin pans, or spray with nonstick cooking spray.
- Whisk the cornmeal, flour, baking powder, salt and cinnamon together in a large bowl. Then whisk in the eggs, honey, and buttermilk. Mix the melted butter in last and whisk until the mixture is smooth.
- Use a 1/3-cup scoop to ladle the batter into the muffin pans, filling only 2/3 full. Bake the cornbread muffins for 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the cornbread muffins to cool for 2-3 minutes, then flip them out of the muffin pans before continuing to cool or serving warm.
Video
Notes
- Storing Leftovers - Keep the muffins in an airtight container, and store at room temperature for up to 4-5 days.
- Freezing - Cornbread muffins freeze quite well! Wrap each individually in plastic wrap before storing them all together in a freezer-safe plastic ziploc bag. Squeeze out all of the air before sealing, and keep in the freezer for up to 3 months. Then you can grab however many you want from the bag, and let sit on the counter for about 20 minutes to thaw.
Nutrition
Serving: 1muffin | Calories: 177kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 171mg | Potassium: 160mg | Fiber: 1g | Sugar: 10g | Vitamin A: 232IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1mg