Cornbread Muffins Savory Sweet (Printer-Friendly)
Moist cornbread muffins with honey and a perfect balance of savory and sweet flavors.
# List of Ingredients:
→ Dry Ingredients
01 -
1 cup white whole wheat flour
02 -
1 cup cornmeal
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon baking soda
05 -
3/4 teaspoon kosher salt
→ Wet Ingredients
06 -
2 large eggs, room temperature
07 -
1/3 cup honey
08 -
6 tablespoons unsalted butter, melted
09 -
1/2 cup plain Greek yogurt
10 -
3/4 cup buttermilk (or milk of choice)
# Preparation Steps:
01 -
Preheat the oven to 375°F. Coat a 12-cup muffin pan with cooking spray or line with parchment paper liners.
02 -
In a large bowl, whisk together white whole wheat flour, cornmeal, baking powder, baking soda, and kosher salt until evenly blended.
03 -
In a separate bowl, whisk eggs, honey, melted unsalted butter, plain Greek yogurt, and buttermilk until smooth.
04 -
Pour the wet mixture into the dry ingredients. Gently fold with a rubber spatula until just combined, avoiding overmixing to maintain tenderness.
05 -
Evenly distribute the batter into the prepared muffin pan cups. Bake on the middle rack for 14 to 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
06 -
Allow muffins to cool in the pan for several minutes before transferring to a wire rack. Serve warm accompanied by salted butter and additional honey if desired.
# Additional Suggestions:
01 -
Store muffins in an airtight container at room temperature for 1 to 2 days, refrigerate up to 4 days, or freeze up to 3 months for best freshness.