- 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
- 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!!
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.