Name: Mini Cornbread Muffins with Honey Recipe
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Cuisine: American
Ingredients: 1 ¼ cups medium grind cornmeal; ¾ cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 2 large eggs; 6 tablespoons butter, melted and cooled; 1 cup whole milk; ⅓ cup honey

Description

Delight in these moist and sweet Mini Cornbread Muffins with Honey, perfect for a quick snack or a charming side to any meal. Made with a blend of cornmeal and all-purpose flour, subtly sweetened with honey, and baked to golden perfection, these bite-sized muffins offer a tender crumb and a delightful honey aroma that everyone will love.

Ingredients

Scale

Dry Ingredients

1 ¼ cups medium grind cornmeal
¾ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients

2 large eggs
6 tablespoons butter, melted and cooled
1 cup whole milk
⅓ cup honey

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Instructions

Preheat the oven: Set your oven to 350℉ (175℃) to ensure it reaches the perfect temperature for baking the muffins.
Combine dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until they are evenly mixed.
Mix wet ingredients: In a separate medium bowl, whisk the eggs, melted and cooled butter, whole milk, and honey until smooth and well combined.
Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently stir by hand just until combined. Be careful not to overmix to keep the muffins tender.
Prepare muffin tray and bake: Spray a 24-cup mini muffin tin with non-stick cooking spray. Fill each cup nearly full with batter. Bake in the preheated oven for 12-14 minutes, or until the muffins puff up and the edges turn golden brown.
Cool and serve: Remove from the oven, let the muffins cool slightly before serving. Enjoy these mini cornbread muffins warm for the best flavor experience.

Notes

Do not overmix the batter to avoid dense muffins.
Using medium grind cornmeal gives a pleasant texture; fine cornmeal can be substituted but may yield a smoother crumb.
Make sure the melted butter is cooled before mixing with eggs to prevent cooking them.
These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
Add a touch of cinnamon or jalapeños for a twist in flavor.