Yoghurt and Honey Cornbread Muffins

Yoghurt and Honey Cornbread Muffins

Tender cornbread muffins get a tangy lift from yoghurt and a touch of honey sweetness.

Total 35 min Makes 12 muffins Calories 185/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These cornbread muffins swap buttermilk for yoghurt, giving them a moist, tender crumb with a subtle tang that balances the honey's sweetness. They bake up with golden tops and a slightly dense, cake-like texture that pairs well with chili, soups, or a simple pat of butter.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain yoghurt
  • 1/3 cup honey
  • 1/3 cup milk
  • 2 large eggs
  • 1/3 cup unsalted butter, melted

Method

  1. Preheat the oven to 400°F (200°C) and grease a 12-cup muffin pan or line it with paper liners.

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

  3. In a separate bowl, whisk together the yoghurt, honey, milk, eggs, and melted butter until smooth.

  4. Pour the wet mixture into the dry ingredients and stir gently with a spatula just until combined; do not overmix, a few small lumps are fine.

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

  6. Bake until the muffins are golden on top and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

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

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    Yoghurt and Honey Cornbread Muffins

    These cornbread muffins swap buttermilk for yoghurt, giving them a moist, tender crumb with a subtle tang that balances the honey's sweetness. They bake up with golden tops and a slightly dense, cake-like texture that pairs well with chili, soups, or a simple pat of butter.

    35 min 12 muffins 185 cal

    Ingredients

    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup plain yoghurt
    • 1/3 cup honey
    • 1/3 cup milk
    • 2 large eggs
    • 1/3 cup unsalted butter, melted

    Method

    1. 1

      Preheat the oven to 400°F (200°C) and grease a 12-cup muffin pan or line it with paper liners.

    2. 2

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

    3. 3

      In a separate bowl, whisk together the yoghurt, honey, milk, eggs, and melted butter until smooth.

    4. 4

      Pour the wet mixture into the dry ingredients and stir gently with a spatula just until combined; do not overmix, a few small lumps are fine.

    5. 5

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

    6. 6

      Bake until the muffins are golden on top and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

    7. 7

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