Cornbread Breakfast Muffins with Honey Butter

Cornbread Breakfast Muffins with Honey Butter

Tender, golden cornbread muffins studded with corn, topped with a quick honey butter.

Total 35 min Makes 12 muffins Calories 245/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These muffins bake up slightly crisp on the edges and soft in the middle, with a mild sweetness balanced by cornmeal's earthy bite. A drizzle of honey butter melts into each warm muffin, making them a simple addition to a weekend breakfast or brunch spread. They come together quickly with pantry staples and reheat well for busy mornings.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/3 cup unsalted butter, melted
  • 1 cup corn kernels, fresh or frozen and thawed
  • 1/2 cup unsalted butter, softened
  • 3 tablespoons honey
  • 1/8 teaspoon salt

Method

  1. Preheat the oven to 400°F and line a 12-cup muffin pan with paper liners or grease the cups.

  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

  3. In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir until just combined, taking care not to overmix.

  5. Fold in the corn kernels until evenly distributed throughout the batter.

  6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  7. Bake until the tops are golden and a toothpick inserted into the center comes out clean, 16 to 18 minutes.

  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

  9. While the muffins cool, beat the softened butter, honey, and salt together in a small bowl until light and fluffy.

  10. Serve the warm muffins with the honey butter alongside for spreading.

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    Cornbread Breakfast Muffins with Honey Butter

    These muffins bake up slightly crisp on the edges and soft in the middle, with a mild sweetness balanced by cornmeal's earthy bite. A drizzle of honey butter melts into each warm muffin, making them a simple addition to a weekend breakfast or brunch spread. They come together quickly with pantry staples and reheat well for busy mornings.

    35 min 12 muffins 245 cal

    Ingredients

    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • 1/3 cup granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 cup buttermilk
    • 2 large eggs
    • 1/3 cup unsalted butter, melted
    • 1 cup corn kernels, fresh or frozen and thawed
    • 1/2 cup unsalted butter, softened
    • 3 tablespoons honey
    • 1/8 teaspoon salt

    Method

    1. 1

      Preheat the oven to 400°F and line a 12-cup muffin pan with paper liners or grease the cups.

    2. 2

      In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

    3. 3

      In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir until just combined, taking care not to overmix.

    5. 5

      Fold in the corn kernels until evenly distributed throughout the batter.

    6. 6

      Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

    7. 7

      Bake until the tops are golden and a toothpick inserted into the center comes out clean, 16 to 18 minutes.

    8. 8

      Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

    9. 9

      While the muffins cool, beat the softened butter, honey, and salt together in a small bowl until light and fluffy.

    10. 10

      Serve the warm muffins with the honey butter alongside for spreading.