Honey Cornbread Muffins

Sweet and savory, these Honey Cornbread Muffins are a delicious twist on traditional cornbread.

Moist and fluffy, with a hint of honey sweetness, they’re perfect for a snack or breakfast on-the-go.

Fresh corn kernels and a touch of chives add a lovely texture and flavor to these tender treats.

Ingredients

• all-purpose flour – 1 1/4 cups
• granulated sugar – 1/2 cup
• baking powder – 1 1/2 teaspoons
• salt – 1/4 teaspoon
• unsalted butter, melted – 1/2 cup
• honey – 2 tablespoons
• large eggs – 2
• buttermilk – 1/2 cup
• fresh corn kernels – 1/2 cup
• chopped fresh chives (optional) – 1 tablespoon

Instructions

Preheat your oven to 375°F (190°C) and line a 6-cup muffin tin with paper liners.

In a medium bowl, whisk together flour, sugar, baking powder, and salt.

In a large bowl, whisk together melted butter, honey, eggs, and buttermilk until smooth.

Add the dry ingredients to the wet ingredients and stir until just combined.

Do not overmix.

Fold in the corn kernels and chives (if using).

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

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

Notes

Use high-quality honey for the best flavor. If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.

Let it sit for 5-10 minutes before using.

Fresh corn kernels add natural sweetness, so adjust sugar to taste. Don’t overmix the batter, as it can lead to tough muffins.

For an extra crispy top, bake for the full 25 minutes.

Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Nutrional Value

• Calories: 244
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 35g
• Dietary Fiber: 1g
• Sugars: 16g
• Protein: 3g