Sweet Buttermilk Cornbread Muffins With Honey Butter

Name: Sweet Buttermilk Cornbread Muffins With Honey Butter
Total time: 28 min
Yield: 18
Cuisine: American
Ingredients: 1 cup All-Purpose Flour (1 cup (120g) all-purpose flour); 1 cup Cornmeal (1 cup (120g) yellow cornmeal); ⅔ cup Granulated Sugar (2/3 cup (132g) granulated sugar); 1 tsp Table Salt (1 teaspoon salt); 1 ½ tsp Baking Powder (1 1/2 teaspoons baking powder); ½ tsp Bicarbonate of Soda (1/2 teaspoons baking soda); 1 piece Egg (1 egg); 1 cup Buttermilk (1 cup buttermilk); ⅓ cup Vegetable Oil (1/3 cup vegetable oil); ½ cup Unsalted Butter (1/2 cup (4oz) butter (room temperature)); 3 tbsp Honey (3 tablespoons (64g) honey)

Sweet Buttermilk Cornbread Muffins With Honey Butter - Side (American)

28 minAmerican

Servings18

Add to grocery list

Plan it in the app to put it on your week.

Pescatarian
Halal

Steps

1Cornbread Muffins
2Preheat oven to 400°F. Line muffin pan with liners or grease well with cooking spray.
3Whisk together flour, cornmeal, sugar, salt, baking powder, and baking soda.
4Add egg, buttermilk, and vegetable oil. Mix until combined.
5Spoon batter into muffin cups, filling them just under 2/3's of the way full.
6Bake for 12-15 minutes, until a toothpick inserted into the center comes out clean.
7Honey Butter
8In a medium bowl, whisk together butter and honey until well-combined.
9Store leftovers by spooning the butter onto a sheet of parchment paper and rolling into a log. Secure with tape and place in the freezer for 15 minutes before transferring to the refrigerator. Slice off pieces as needed.