Cornbread muffins

Cornbread muffins are made mostly from cornmeal, they have that distinct texture and rich, earthy flavor I love. They’re incredibly versatile; you can enjoy them as a savory side with chili or barbecue, or add a touch of honey for a slightly sweet breakfast treat. Plus, they’re simple to make and bake quickly, making them a perfect recipe for both beginners and seasoned bakers who want to bring a warm, homemade feel to any meal.

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Prep Time: 10

Cook Time: 20

Resting time: 5

Total Time: 35

Servings: muffins

Calories: 190.3kcal

Equipment

1 Oven

Ingredients

1 cup cornmeal fine or medium ground
1 cup all purpose flour
2 tsp baking powder
¼ cup vegetable oil or butter (melted and cooled)
½ cup sugar
2 tbsp honey
2 eggs
¾ cup milk
½ tsp food color, egg yolk yellow optional
1 tsp salt

Instructions

Step 1: preparation

Preheat the oven to 350°F degrees.
Line 12 muffin cups with paper liners or spray with non-stick cooking spray.

Step 2: Mix dry ingredients

Sift the cornmeal, all-purpose flour, baking powder, food color and salt together in a large bowl.
Add in the sugar into the flour mixture then whisk to mix well. Set aside

Step 3: Mix wet ingredients

In another bowl, whisk the cooled melted butter or oil, sugar, and honey together until completely smooth and thick.
Whisk in the egg into the mixture until well combined. Then whisk in the milk.

Step 4: Mix dry and wet ingredients

Pour the dry ingredients into the wet ingredients.
Whisk until just combined avoiding over-mixing.

Step 5: Bake

Spoon batter into muffin liners, filling all the way to the top.
You can bake for bake for 5 minutes at higher heat at 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (180°C) and continue baking for another 15 minutes. The total time these muffins should be in the oven is about 20–25 minutes.
Use a toothpick to test. Insert it in the center of the muffin. If it comes out clean, the muffins are done, if not give them another 3-5 minutes to bake