Cornbread Muffins Recipe
This is my absolute favorite homemade Cornbread Muffins Recipe. They stay moist for days and are loaded with sweet honey flavor. Serve these sweet corn muffins alongside of some chili or other comforting dish!
Servings: 40 mini muffins
Ingredients
- 1 ¼ cup corn meal
- 1 ¼ cup all-purpose flour
- 2 teaspoon baking powder
- 3 tbs light brown sugar
- 3 tbs granulated sugar
- ¼ teaspoon salt
- 2 eggs
- ½ cup vegetable oil
- ½ cup + 2 tbs honey
- 1 cup Milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease mini muffin pan. Alternatively, you can use a regular muffin/cupcake pan OR a 9x9 square pan.
- In a large bowl, whisk corn meal, flour, baking powder, both sugars and salt until thoroughly combined.
- In another bowl, combine eggs, almond milk, vegetable oil, honey and vanilla and whisk until incorporated.
- Make a well in the center of the dry ingredients and add the wet ingredients. Stir very gently with a rubber spatula or wooden spoon. Be very careful to not over-mix the batter or your muffins will come out tough. Mix just until all of the flour is moistened and there are no lumps.
- Distribute the batter into the mini muffin pans ¾ full. Bake for 8-10 minutes or until the tops are no longer wet and the edges pull away from the sides. Once you remove them from the oven, allow them to rest in the hot pan for 1 minute and then transfer to a wire rack to cool.
Notes
Storage instructions: Honey corn muffins are best served the same day but will stay moist for up to 2 days.
Freezing instructions: Freeze cornbread muffins in a resealable, freezer-safe bag for up to 3 months.