Ingredients (9 muffins)
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 6 Tbsp unsalted butter, melted
- 1 1/2 Tbsp canola or vegetable oil
- 1 1/2 Tbsp honey
- 1/4 cup granulated sugar
- 1 large egg
- 3/4 cup whole milk
Make the Muffin Batter
Preheat your oven to 400°F. Grease a standard 12-cup muffin tin or line 9 of the cups with paper liners.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
Melt the butter and let it cool for a few minutes.
In a separate medium bowl, whisk together the oil, honey, sugar, egg, and milk until everything is well combined. Then, stir in the cooled, melted butter.
Pour the wet ingredients into the center of the dry ingredients. Use a spatula to fold everything together until it’s just combined.
A few small lumps in the batter are fine. Be careful not to overmix, or the muffins can become tough.
Bake the Muffins
Divide the batter evenly among the 9 prepared muffin cups. They should be about three-quarters full.
Bake for ~15-20 minutes. The muffins are done when they are golden on top and a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the muffins cool in the pan for about 5-10 minutes before transferring them to a wire rack to cool completely. They’re best served warm.
Simple Honey Cornbread Muffins
Ingredients
Ingredients (9 muffins)
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 6 Tbsp unsalted butter melted
- 1 1/2 Tbsp canola or vegetable oil
- 1 1/2 Tbsp honey
- 1/4 cup granulated sugar
- 1 large egg
- 3/4 cup whole milk
Instructions
- Preheat oven to 400°F. Grease 9 cups of a standard muffin tin or line with paper liners.
- Whisk together cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
- Melt butter and let cool slightly.
- Whisk oil, honey, sugar, egg, and milk in a separate bowl. Stir in cooled melted butter.
- Pour wet ingredients into dry ingredients. Fold until just combined, leaving a few small lumps.
- Divide batter among 9 muffin cups, filling each about 3/4 full.
- Bake 15-20 minutes until golden and toothpick comes out mostly clean.
- Cool in pan 5-10 minutes, then transfer to wire rack.
