Nothing tastes quite like home as cornbread does. These cornbread muffins are made with honey and buttermilk, giving them a touch of sweetness with Southern roots. They taste great with chili, soups, casserole, or just by themselves with butter.
It’s the middle of August which means my autumn senses are tingling. The weather here in Nashville has been cooler lately, and it’s getting me in the spirit for the coming fall season. The humidity is lower, and the evenings have that hint of crispness. So excited for fires, soups, and heartier suppers.
Since Fall is around the corner, I baked some cornbread muffins to start incorporating into our dinners. I love these cornbread muffins with honey and buttermilk. They have that touch of sweetness that goes with everything–And no refined sugar. Just the perfect hint of yum! My husband eats them as if they taste like cupcakes. Hard to keep them around!
Let’s make Cornbread Muffins with Honey and Buttermilk
These are super simple and quick to make! Takes about 20 minutes tops!
Prepare your muffin tin with butter and flour. This makes sure the cornbread muffins don’t stick! Just rub butter around each individual muffin tin and dust it with flour. Knock off any extra flour into the sink or trashcan and you’re ready to go!
First, combine and whisk your dry ingredients and then, using a wooden spoon, mix in your wet ingredients. Combine the batter just enough for it to come together. Pour the batter into your prepared muffin tin and fill up each muffin tin to about 3/4 full. And you’re ready to bake!
Pop them in the oven for about 12-13 minutes or until they are golden brown. Delicious! Hope you love them!
Don’t have buttermilk on hand for this recipe? No worries–Check out my buttermilk substitute recipe below 🙂
Cornbread Muffins with Honey and Buttermilk
Ingredients
- ¾ cup cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup buttermilk
- 2 eggs
- 4 tablespoons butter (room temperature)
- ¼ cup honey
Instructions
- Preheat oven 400°F.
- Prepare a muffin tin by buttering and flouring.
- In a large bowl, combine and whisk all dry ingredients. Add in wet ingredients, stirring to combine. Fill each muffin tin to about ¾ full with batter.
- Bake for 12-15 minutes or until the muffin tops are golden brown.