Honey Cornbread Muffins Recipes

CHEESY CORNBREAD MUFFINS WITH HOT HONEY BUTTER

Steps:

• Prepare the hot honey butter: In a small bowl, stir 1/2 cup/1 stick softened butter with the honey and chipotle en adobo sauce. Refrigerate while muffins bake.
• Heat the oven to 400 degrees, and generously grease the cups of a 12-cup muffin tin.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.
• In a small saucepan, melt the remaining 1/2 cup/1 stick softened butter over low heat. In a medium bowl, whisk together the milk, sour cream, eggs, melted butter and the minced chipotle chiles, if using.
• Pour the wet ingredients into the dry ingredients, and stir using a rubber spatula until almost combined but still a little lumpy. Fold in the Cheddar and scallions, and stir until just combined.
• Transfer the muffin batter in 1/4-cup portions to the prepared muffin tin. Top each muffin with a jalapeño slice, if desired, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. Let cool 5 minutes in the muffin tins before carefully transferring to a wire rack, running a knife around the rims to release the muffins, if necessary. Serve warm or at room temperature, with honey butter.

HOMEMADE CORN MUFFINS WITH HONEY BUTTER

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Beat butter and honey until blended; serve with warm muffins.

EASY HONEY CORNBREAD MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray or lightly grease a 12-cup muffin pan.
• Mix milk and cornmeal in a bowl and let sit for 10 minutes, stirring halfway through. Mix in flour, oil, white sugar, brown sugar, honey, egg, baking powder, and salt until well combined. Pour batter into the prepared muffin cups, filling each cup 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
• Mix butter, cinnamon, and honey together in a bowl. Serve honey butter with muffins.

HONEY-THYME CORNBREAD MUFFINS

Steps:

• Preheat oven to 400°F
• Prepare traditional muffin tins by coating lightly with a cooking spray, or set a silicone muffin tin aside.
• In a medium bowl, whisk eggs; combine with the wet ingredients of sour cream, butter and milk. Stir to incorporate.
• In a large bowl, combine the dry ingredients of flour, cornmeal, baking powder, baking soda, salt, thyme and sugar; stir to incorporate and make a well in the center of the mixture.
• Pour wet ingredients into the well of the dry ingredients and gently fold to mix; stir until just blended.
• Spoon batter into muffin tins about 2/3 of the way full. Bake for about 25 minutes, or until the tops are lightly browned.
• Check the doneness by inserting a toothpick in the center of one of the muffins; it should come out clean.
• Just before the muffins are done, add a small amount of honey in a saucepan and heat.
• Lightly brush the tops of each muffin right out of the oven and still hot, with a little of the honey; the heated muffins will absorb some of the honey.

HONEY CORNBREAD MUFFINS-THE NEELY'S

Steps:

• Preheat oven to 400. Line a muffin pan with 12 paper muffin liners. Spray with non-stick cooking spray.
• In small bowl combine flour, cornmeal, baking powder, sugar and salt.
• In large bowl combine milk. eggs, butter and honey. Add dry ingredients to the wet ingredients. Mix just to combine. Spoon into the greased muffin cups and bake about 15 minutes or till brown.