Honey Cornbread Muffins
Cornbread, like scones, can be horribly dry and tasteless.
I promise these muffins are not.
I hadn’t had cornbread in ages and randomly it popped into my head. Actually, I had a craving for honey and the muffins were the perfect excuse to satisfy my honey craving.
There’s honey in the batter to add sweetness and moisture, as well as drizzled on top. If you like sweeter cornbread, this is the recipe for you.
It’s an easy whisk-together recipe that follows standard muffin-making protocol. A bowl of dry ingredients, a bowl of wet ingredients, add wet to dry, fold, and bake.
The milk is Silk Unsweetened Vanilla Almond Milk and I love it. It only has 30-calorie per 8 ounces, tastes great, and if I need a milk for baking, vegan or otherwise, it’s what I use most often.
I recently used it in Thick and Fudgy Peanut Butter Smoothies, Dairy-Free Soft and Fluffy Blueberry Pancakes, Soft and Fluffy Strawberry Banana Cake, and have used it in Vegan Chunky Apple Cinnamon Muffins, Fluffy Vegan Coconut Oil Banana Muffins, Soft Vegan Pumpkin Cake, and 50-Calorie Copycat Skinny Caramel Frappuccinos.
I combatted the dryness issue that often plagues cornbread by using a bit of coconut oil (you cannot taste it) and sour cream in addition to the melted butter in the batter. Between oil, sour cream, and butter, there’s no excuse for dryness unless you overbake. Less is more with cornbread because it can become dried out and overdone quickly.
The recipe makes about 14 muffins but rather than dirtying another muffin pan after making 1 dozen, I used the remaining batter and made a mini cornbread loaf. I used my mini loaf pan and use my mini pans all the time for extra cupcake or muffin batter, or for mini cakes. Super handy.
The muffins are soft, fluffy, light, and nicely sweetened from the honey. They’re like little sponges and soaked it right up, but you can omit the honey drizzle if you want to pair the muffins with chili, soup, or savory fare.
For me, the more honey, the merrier.
Honey Cornbread Muffins
If you like sweeter cornbread, this is the cornbread recipe for you. The recipe makes about 14 muffins, but I made 12 muffins and 1 mini loaf. It’s an easy whisk-together recipe with and between oil, sour cream, and butter in the batter, there’s no excuse for the dryness that tends to plague cornbread unless you overbake. Less is more with cornbread because it can become dried out and overdone quickly. The muffins are soft, fluffy, light, and nicely sweetened from the honey. They’re like little sponges and soaked it right up, but you can omit the honey drizzle if you want to pair the muffins with chili, soup, or savory fare.
1 1/2 cups all-purpose flour
1 cup cornmeal, plus more for sprinkling
3/4 cup granulated sugar (reduce to 1/2 cup for less sweet muffins)
1 tablespoon baking powder
1/2 teaspoon cinnamon
pinch salt, optional and to taste
1/2 cup unsalted butter (1 stick), melted
1 cup milk (I used Silk Unsweetened Vanilla Almond Milk)
2 large eggs
1/4 cup honey, plus more for drizzling
2 tablespoons coconut oil (vegetable or canola oil may be substituted)
2 tablespoons sour cream (plain or vanilla Greek yogurt may be substituted)
- Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray or grease and flour the pan; set aside. Recipe makes about 14 muffins but I made 12 muffins and used a mini loaf pan for the remaining batter rather than dirtying another muffin pan or discarding batter; do whatever is easiest.
- In a large bowl, add the first 6 ingredients, through optional salt, and whisk to combine; set bowl aside.
- In a medium microwave-safe bowl, add the butter and heat to melt, about 1 minute on high power. Allow butter to cool momentarily so you don’t scramble the eggs.
- Add add remaining ingredients to butter and whisk to combine and until smooth and no white streaks remain.
- Pour wet mixture over dry ingredients and fold until combined; don’t overmix.
- Using a large cookie scoop, 1/4-cup measure, or spoon, fill each muffin cavity to a solid 3/4-full. Any less and you won’t get a domed top.
- Add a generous pinch of cornmeal to the top of each muffin and loaf.
- Bake at 400F for 10 minutes.
- Reduce oven temp to 350F and bake muffins for about 5 to 7 minutes (about 15 to 17 minutes total), or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. Mini loaf will take a approximately 2 minutes longer than muffins. Be very careful not to overbake or cornbread will be dry. Allow muffins and loaf to cool in pan for about 10 minutes before carefully removing.
- Optionally, drizzle with honey and add a pat of butter before serving. Cornbread is best warm and fresh, but will keep airtight at room temp for up to 3 days.
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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.