Name: Easy Honey Cornbread Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1-1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine-grain sea salt; 1/2 cup (1 stick) unsalted butter, melted; 2 Tbsp canola or vegetable oil; 2 Tbsp pure honey; 1/3 cup pure cane sugar ¹; 2 large eggs; 1 cup whole milk

Ingredients

Scale

1 cup yellow cornmeal
1 cup all-purpose flour
1–1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine-grain sea salt
1/2 cup (1 stick) unsalted butter, melted
2 Tbsp canola or vegetable oil
2 Tbsp pure honey
1/3 cup pure cane sugar ¹
2 large eggs
1 cup whole milk

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Instructions

Preheat the oven to 400℉. Grease a 12-cup muffin tin with butter or cooking spray, or line with paper muffin liners. Set aside.
In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Set aside.
Melt the butter. Set aside to cool.
In a medium mixing bowl, whisk together the oil, honey, sugar, eggs, and milk until completely combined. Stir in the melted butter.
Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to gently fold the flour into the liquid mixture, until just combined. A few lumps throughout are okay.
Use a cookie scoop to divide the batter between the muffin cups, filling each about 3/4 full. Bake for 15-20 minutes, until gently puffed and golden, and a cake tester inserted into the center of each muffin comes out mostly clean.
Remove from the oven and let cool in the muffin tin for 5-10 minutes, then transfer to a baking rack to cool completely. Serve warm or at room-temperature. Enjoy!!

Notes

¹ These cornbread muffins are not overly sweet; if you prefer a sweeter muffin, add up to a 1/2 cup of sugar.

For Jalapeño Cheddar Cornbread Muffins: After combining the wet and dry ingredients, add 2-3 minced jalapeños and 1 cup of grated sharp cheddar cheese to the batter.