These tender and sweet cornbread muffins are super easy to whip up and are the perfect accompaniment for chili or One-Pot Taco Soup. The honey butter is a decadent treat to spread on top!
Ingredients
For the Corn Muffins
- Nonstick cooking spray (optional)
- ¾ cup buttermilk, at room temperature
- ¼ cup honey
- 2 large eggs, at room temperature
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon table salt or fine sea salt
- ½ cup (1 stick) salted butter, melted and cooled slightly
- 1 (8.5-ounce) can cream-style corn
For the Honey Butter
- ½ cup (1 stick) salted butter, at room temperature
- 3 tablespoons honey
- ¼ teaspoon vanilla extract
How to Make It
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Make the Corn Muffins
- Preheat the oven to 400°F. Line a muffin tin with paper liners or spray with nonstick cooking spray.
- In a small bowl, whisk together the buttermilk, honey, and eggs. Set aside.
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. Add the milk mixture and stir just until combined. Stir in the melted butter and fold in the corn. (If you prefer not to have chunks of corn in the muffins, transfer the batter to a blender and blend just until smooth.)
- Pour the batter into the muffin cups, filling them two-thirds full (you may need to use a second muffin tin). Bake for 13 to 15 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Make the Honey Butter
- In a medium bowl, using a hand mixer, beat together the butter, honey, and vanilla until fluffy.
- Serve the muffins with the honey butter. Store any leftover muffins in an airtight container or zip-top bag for up to 3 days. The honey butter will keep in the fridge for up to 1 month. Allow to come to room temperature before serving.
