Cornbread Muffins
Serves 12 muffins
This corn muffin recipe is easy to make with 10 ingredients! A perfect side dish for soup or chili, the muffins are crisp around the edges, tender in the middle, and full of sweet and savory corn flavor.
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 1 cup cornmeal, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 1 cup milk or buttermilk
- ½ cup melted unsalted butter or vegetable oil, plus more for the pan
- 1 large egg
- ¼ cup sugar
- 2 tablespoons honey
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
- In a medium bowl, whisk together the milk, melted butter, egg, sugar, and honey.
- Add the wet ingredients to the dry ingredients and mix until just combined. Divide the batter evenly among the prepared muffin cups, adding a scant ⅓ cup to each one.
- Bake for 12 to 16 minutes, or until the tops spring back to the touch and a toothpick inserted comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.