Sunny Cornbread Muffins
Bite into golden perfection with these Sunny Cornbread Muffins, a delightful twist on a classic Southern favorite. Made with a balanced mix of yellow cornmeal and all-purpose flour, these moist and tender muffins boast a hint of natural sweetness from honey and sugar, complemented by a touch of buttermilk richness. With an optional addition of fresh or canned corn kernels for extra texture, they’re a perfect sidekick to chili, soups, or summer barbecues. Ready in under 30 minutes, these muffins are easy to whip up and bake to golden-brown glory, making them ideal for both casual weeknight dinners and special gatherings. Serve them warm with a smear of butter or drizzle of honey for a comforting, homestyle treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.25 cup unsalted butter, melted and cooled slightly
- 2 tablespoons honey
- 2 units large eggs
- 0.5 cup fresh or canned corn kernels (optional)
Instructions
Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
In a medium bowl, whisk together the buttermilk, melted butter, honey, and eggs until the mixture is smooth and homogenous.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.
If using corn kernels, fold them into the batter gently with a spatula.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm with butter, honey, or your favorite spread. Enjoy your Sunny Cornbread Muffins!
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 62.8 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 296 mg | 23% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
