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Homemade Cornbread Muffin Honey Butter

These Homemade Cornbread Muffin Honey Butter are warm, tender, and comforting, with a sweet honey butter topping that makes them extra special.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Course: Breakfast, Side Dish, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 cup all-purpose flour, spooned and leveled
  • 1 cup fine yellow cornmeal Choose fine grind for softer texture.
  • 1/3 cup granulated sugar Can substitute part with brown sugar.
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt Adjust if using salted butter.
Wet ingredients
  • 1 cup buttermilk, room temperature Can substitute with milk and lemon juice.
  • 2 large eggs, room temperature
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 1/4 cup honey Plus more for the honey butter.
Honey butter
  • 1/2 cup unsalted butter, softened to room temperature
  • 3 tbsp honey
  • 1/4 tsp fine sea salt

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a standard 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate bowl, whisk the buttermilk, eggs, melted butter, and honey until smooth.
Combining ingredients
  1. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula.
  2. Fill the muffin cups about three-quarters full with the batter.
Baking
  1. Bake for 16 to 18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  2. While the muffins bake, beat the softened butter, honey, and salt until the honey butter is light and fluffy.
Serving
  1. Let muffins cool in the pan for 5 minutes, then move to a wire rack. Serve warm with honey butter.

Notes

These muffins are perfect for family meals, potlucks, and cozy nights in. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.