Sweet Cornbread Muffins

5 from 2 votes

Sweet cornbread muffins are fluffy and moist and the perfect dinnertime side dish. These tender, buttery cornbread muffins are perfectly sweetened and taste fantastic with any meal.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Side Dish

Cuisine: American

Servings: muffins

Calories: 199kcal

Author: Ashley Boyd

Equipment

Ingredients

1 ½ cups all-purpose flour spooned and leveled
¾ cups yellow cornmeal
½ cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 ¼ cups whole buttermilk
1 large egg
2 tablespoons honey
6 tablespoons melted butter unsalted

Instructions

Preheat your oven to 350°F. Spray a muffin tin with nonstick cooking spray or line it with cupcake liners and set it aside.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until combined. In a separate medium mixing bowl, whisk together the buttermilk, egg, and honey until the egg is completely mixed into the other ingredients.
Make a well in the center of the flour mixture, and pour the buttermilk mixture into the well. Use a wooden spoon or rubber spatula to mix the batter together until all of the cornmeal is moistened.
Pour the melted butter into the bowl with the batter and mix with a wooden spoon until combined. Do not overmix the batter.
Divide the batter evenly among the 12 muffin cups, and bake the cornbread in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the cornbread muffins to cool in the pan for about 10 minutes before enjoying.

Notes

I recommend whole buttermilk for the best texture but low-fat buttermilk works great also. You can also regular whole milk but you will need to use about ¼ - ½ cup less.
Leftover cornbread muffins can be stored in an airtight container at room temperature for up to 3 days and in the refrigerator for up to a week.

Nutrition