Cornbread Muffins
Servings: 12 muffins
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Equipment
- Muffin pan
- Medium bowl
- Whisk
- Large bowl
- Large spoon
- Measuring cups + spoons
- Liners (silicone or paper)
Ingredients
- 1¼ cup all-purpose flour
- ¾ cup corn meal
- ¼ cup sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 2 eggs
- 2 Tbsp honey
- ¾ cup milk
- 8 Tbsp butter melted and cooled
Instructions
- Preheat the oven to 450F and line a 12-cup muffin pan with paper liners, silicone liners, or spray with non-stick cooking spray.
- In a medium bowl, crack the eggs and whisk together. Add honey and milk and whisk well. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking soda, and salt.
- Add the milk mixture to the dry mixture and stir JUST until combined - do not overmix. A few lumps are ok.
- Divide the batter evenly between the prepared muffin liners, filling each cup to about ¾ full.
- Bake for 17-20 minutes, or until the tops are golden brown.
- Cool slightly, and serve warm.