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Fluffy Cornbread Muffins

These golden, tender cornbread muffins are the perfect addition to your Thanksgiving spread—and they're way easier than making a whole pan of cornbread! They're slightly sweet, wonderfully moist, and bake up in just 20 minutes. Make a batch tomorrow, freeze them if you want, and just warm them up
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk room temperature
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1/4 cup honey

Method
 

  1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease generously with butter.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
  3. In a separate medium bowl, whisk together the milk, eggs, melted butter, and honey until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula just until combined. Don't overmix—a few lumps are totally fine!
  5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  6. Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter—pure heaven!