Ingredients (~9 muffins)
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine-grain sea salt
- 1/3 cup unsalted butter, melted
- 1 1/2 Tbsp canola or vegetable oil
- 1 1/2 Tbsp pure honey
- 1/4 cup pure cane sugar
- 1 large egg + 1 egg yolk
- 3/4 cup whole milk
Preheat Oven and Prep Muffin Tin
Preheat your oven to 400F.
Grease 9 cups of a 12-cup muffin tin with butter or cooking spray – or line with paper muffin liners.
Combine All the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
Set this aside while you work on the wet ingredients.
Melt Butter and Combine Wet Ingredients
Melt the butter and set aside to cool for ~2-3 minutes.
In a medium mixing bowl, whisk together the oil, honey, sugar, egg, egg yolk, and milk until completely combined.
Stir in the melted butter once it’s cooled slightly.
Fold Wet into Dry and Fill Muffin Cups
Make a well in the center of the dry ingredients and pour in the wet mixture.
Use a spatula to gently fold everything together until just combined – a few lumps are totally fine and expected.
Don’t overmix or the muffins will be tough.
Use a cookie scoop or large spoon to divide the batter between the 9 muffin cups, filling each about 3/4 full.
Bake Until Golden and Set
Bake for ~15-18 minutes, until the tops are gently puffed and golden brown.
A toothpick inserted into the center should come out with just a few moist crumbs – not wet batter.
Let them cool in the muffin tin for ~5 minutes, then transfer to a wire rack.
They’re great warm or at room temperature.
Simple Honey Cornbread Muffins
Ingredients
Ingredients (~9 muffins)
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine-grain sea salt
- 1/3 cup unsalted butter melted
- 1 1/2 Tbsp canola or vegetable oil
- 1 1/2 Tbsp pure honey
- 1/4 cup pure cane sugar
- 1 large egg + 1 egg yolk
- 3/4 cup whole milk
Instructions
- Preheat oven to 400F and grease 9 cups of a muffin tin.
- Whisk together cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
- Melt butter and let cool 2-3 minutes.
- Whisk together oil, honey, sugar, egg, egg yolk, and milk in a medium bowl.
- Stir melted butter into wet ingredients.
- Make a well in dry ingredients and pour in wet mixture.
- Gently fold until just combined with a few lumps remaining.
- Divide batter among 9 muffin cups, filling each 3/4 full.
- Bake 15-18 minutes until golden and a toothpick comes out with moist crumbs.
- Cool in tin 5 minutes, then transfer to wire rack.
