Homemade Cornbread Muffins
- Yield 12
- Prep 25 minutes
- Cook 30 minutes
- Total 55 minutes
Homemade Cornbread Muffins is a muffins recipe on Avoteb. The yield on the card is 12. Plan on 55 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/3 cup honey
- 1 cup buttermilk, room temperature
Method
Prep the oven, muffin tin, and butter. Warm oven to 425°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups. Set the butter in a small saucepan or microwave-safe bowl and melt until browned and fragrant, stirring occasionally and watching carefully so it doesn’t burn. Move the butter to a bowl and pop it in the freezer for 10 to 15 minutes to chill (it should return to a semi-solid state, not frozen) before adding to the batter.
Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda until combined.
Mix the wet ingredients. In a medium bowl, whisk together the eggs and honey until smooth. Tip in the buttermilk and whisk until combined.
Finish the batter. Make a well in the dry ingredients, pour in the buttermilk mixture, and gently whisk until just combined. Stir in the cooled browned butter until incorporated, being careful not to over-mix. Let the batter rest for 5–10 minutes to allow the cornmeal to hydrate.
Roast Divide the batter evenly among the 12 muffin cups (they should be filled nearly to the top). Roast at 425°F for 5 minutes, then — without opening the oven — reduce the oven temperature to 375°F and continue baking for 9–12 more minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Cool. Let the muffins cool in the pan for 5 minutes, then move to a wire rack. Plate warm with butter, honey, or jam, and enjoy! Keep leftovers in an airtight container at room temp for up to 2 days, or freeze up to 2 months.
