Mini Honey Cornbread Muffins

5 from 1 vote

This recipe makes about 60 mini muffins or can make about 30 standard sized muffins. If that's too much you can easily half the recipe.

Prep Time15

Cook Time15

Total Time30

Course: muffins

Cuisine: American, Baked Good

Keyword: cornbread, honey, Muffin

Servings:

Calories: 155kcal

Author: Katia

Ingredients

2 cups cornmeal I like to use about 1/2 medium ground and 1/2 fine for a little crunch
2 cups all purpose unbleached flour
2 Tbsp baking powder
3/4 cup brown sugar packed
2 tsp sea salt
4 eggs
2 cups whole milk I like to substitute half with buttermilk or heavy cream
1/2 cup butter melted and allowed to cool to slightly
1/2 cup raw honey

Instructions

Preheat your oven to 400 degrees.
In a large mixing bowl add cornmeal, flour, baking powder, brown sugar and salt. Stir to mix well, making sure to get any brown sugar clumps out.
In a separate medium mixing bowl add all of your wet ingredients: eggs, milk, butter and honey, stir to combine well.
Add your wet ingredients to the large bowl with dry ingredients and stir to combine, making sure to get all the dry clumps out.
Add your batter to your olive oil sprayed muffin pan. I like to use a small 1 ice scream scoop, filling the muffin cups almost to the top.
Bake at 400 F for 5 minutes. or until toothpick comes out clean. Check at 10 minutes if you'd like to be sure not to over-bake.
After the first 5 minutes, turn the temp down to 375 F and bake another 5-7 minutes or until a toothpick comes out clean in the tallest muffin cap.
After baking let them rest in the muffin pan about 5 minutes, then you can gently take them out and place them on a cooling rack. I like to use a butter knife or a fork to gently release and wiggle each one out.
Then enjoy warm still or at room temperature.

Notes

This recipe makes about 60 mini muffins, but don't forget, they're mini, so it's about the equivalent of 24-30 standard size muffins, depending on how high you like to fill your muffin pan. These are great for a party or you can freeze extra for a future soup or chili meal. You can very easily half this recipe as well.

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