Sweet Honey Butter Cornbread Muffins are soft, moist personal-sized portions. They’re the perfect addition to your holiday, and any meal!
Your Thanksgiving plate isn’t complete without a side of cornbread. The Sweet Honey Butter Cornbread Muffins are what you need, nestled between sliced turkey and collard greens.
Put down that Jiffy box! Baking the Honey Butter Cornbread Muffins from scratch is simple and your taste buds will find them irresistible. Served fresh out of the oven, these muffins are so buttery and moist, you won’t need to add a thing. To make it even easier to add these to your Thanksgiving meal, you can get all the ingredients including I Can’t Believe It’s Not Butter!® at your local Publix!
Concerned with your calorie intake this holiday season? It’s a good thing these Honey Butter Cornbread Muffins are single servings. But I can’t promise that you won’t be craving seconds!
Even more, no need to give up foods you love because I Can’t Believe It’s Not Butter!® is known for its buttery taste, and has good fats from plant-based oils. It also contains omega-3 ALA!
Ingredients Needed for Honey Butter Cornbread Muffins:
Gather the following dry ingredients: all-purpose flour, yellow cornmeal, baking powder, and granulated sugar.
Gather the following wet ingredients from your local Publix: 2% or whole milk, honey, room temperature I Can’t Believe It’s Not Butter!®, large eggs, vegetable oil, and vanilla extract.
Make sure you have non-stick spray for your muffin pan.
How to Make Honey Butter Cornbread Muffins:
Preheat the oven to 400 degrees. Line a muffin pan with disposable muffin liners. Spray the muffin liners with non-stick cooking spray. This ensures that your muffins don’t stick to the liners, so you can unwrap and enjoy them while they’re still warm.
Mix flour, corn meal, baking powder, and sugar together in a stand mixer or a large bowl, until it is combined.
In a separate bowl combine milk, butter, eggs, vanilla extract, and oil. Gently mix the wet mixture into the dry mixture, thoroughly combining until it is mixed well.
Spoon the cornbread mixture into the muffin cups, about half way full until all of the mixture is used. Add more (up to ¾ full) if there is leftover batter.
Place the muffin pan in the oven and bake for 20-22 minutes. The cooking time may vary depending on your oven settings.
Check the muffins using the toothpick test after 15 minutes to ensure they’re not cooking too fast or too slow. As soon as the toothpick comes out of the cornbread muffins clean, remove them from the oven in order to prevent overcooking or dryness.
Remove from the oven and serve your Honey Butter Cornbread Muffins!
How can I make my cornbread muffins extra fluffy?
If you want your muffins to have a fluffier consistency, add buttermilk instead of regular milk. It also helps to have your eggs, butter and milk at room temperature before combining.
No buttermilk, no problem! Add the correct amount of milk, and squeeze half of a lemon directly into the batter. This is a great substitution for buttermilk.
Can I save my overcooked cornbread muffins?
Mistakes happen, especially if you’re preparing an entire holiday meal. If you over-baked your cornbread muffins, use a wet glaze to soften the crust. I suggest brushing the muffins with milk while they’re still hot.
How should I store my leftover cornbread muffins?
Store leftovers in an air-tight lid lined with paper towels underneath and on top of the muffins in order to maintain moisture and flavor. Leave them at room temperature and eat within 48 hours.
- 1 cup All purpose flour
- 1 cup Yellow Cornmeal
- 1 tablespoon Baking powder
- ¼ cup Granulated sugar
- 1 cup 2% or Whole Milk
- ½ cup Honey
- ½ cup I Can't Believe It's Not Butter, room temperature
- 2 large Eggs
- ½ cup Vegetable oil
- 1 teaspoon Vanilla extract
- Non-stick spray
- Preheat the oven to 400 degrees. Line a muffin pan with disposable muffin liners. Spray them with non-stick cooking spray.
- In a stand mixer, or a large bowl, mix flour, corn meal, baking powder and sugar together until it is combined.
- In a separate bowl combine milk, butter, eggs, vanilla extract, and oil. Gently mix the wet mixture into the dry mixture thoroughly combine until it is mixed well.
- Spoon the cornbread mixture into the muffin cups, about ½ way full until all of the mixture is used. Add more (up to ¾ full) if there is leftover batter.
- Place the muffin pan in the oven and bake for 20-22 minutes. See notes regarding cooking times.
- Remove from the oven and serve!
Cooking times may vary depending on oven settings. Check muffins after 15 minutes to ensure they're not cooking too fast/slow.
Substitute buttermilk for regular milk if desired
Amount Per Serving: Calories: 280Total Fat: 15gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 33mgSodium: 207mgCarbohydrates: 33gFiber: 1gSugar: 17gProtein: 4g
This website provides approximate nutrition information as a courtesy and for convenience only.