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Cornbread Muffins
All She Cooks
These cornbread muffins are made with buttermilk and a touch of honey. Delicious for breakfast or as a side dish!
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Prep Time
10
minutes
mins
Cook Time
16
minutes
mins
Total Time
26
minutes
mins
Course
Muffins
Cuisine
American
Servings
10
Calories
237
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1 ¼
cup
all-purpose flour
1
cup
cornmeal
2
tsp
baking powder
¼
tsp
salt
⅓
cup
unsalted butter
melted
⅓
cup
brown sugar
2
tbsp
honey
2
large eggs
¾
cup
buttermilk
*
Instructions
Preheat the oven to 375F degrees and line a 12 cavity muffin tin with muffin papers.
In a medium bowl whisk together the flour, cornmeal, baking powder and salt.
In a separate large bowl whisk together the melted butter, brown sugar, honey and eggs.
Gently fold the flour mixture into the butter mixture. Then fold in the buttermilk.
Spoon the batter into the prepared muffin papers filling each about ¾ full.
Baking in the preheated oven for 14-16 minutes, or until an inserted toothpick comes out clean.
Notes
* If you don't have any buttermilk, add 2 tsp vinegar to ¾ cup milk and let stand for 5 minutes before using.
Nutrition
Calories:
237
kcal
Carbohydrates:
35
g
Protein:
5
g
Fat:
9
g
Saturated Fat:
5
g
Cholesterol:
51
mg
Sodium:
191
mg
Potassium:
114
mg
Fiber:
2
g
Sugar:
12
g
Vitamin A:
266
IU
Calcium:
90
mg
Iron:
2
mg
Keyword
Cornbread Muffins, how to make Cornbread Muffins
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