BEST Moist Cornbread Muffins
These are honestly the Best Moist Cornbread Muffins you will ever have! They come out of the oven moist and tender with the perfect balance of savory and sweet. Pair these corn bread muffins with fall soups and southern plates for a perfect side dish!
Servings: 12 servings
Ingredients
- 2 cups flour
- 1 cup cornmeal
- 1 cup sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- ½ cup (8 tablespoons) butter melted
- ½ cup oil
- 1 ¼ cups milk
- 3 large eggs
- honey and extra butter for serving optional
Honey Butter
- 8 tablespoons butter at room temperature
- 1 tablespoon honey
Instructions
Prepare Corn Bread Muffins
- Preheat oven to 350 degrees and grease a muffin tin.
- In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a medium bowl mix together butter, oil, milk, and eggs.
- Add wet ingredients to dry ingredients and mix until just combined.
- Fill muffin tin cavities 1/2-2/3 full. Bake for 11-13 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
- Allow to cool for about 5 minutes before gently removing muffins from tin.
Prepare Honey Butter
- Use an electric hand mixer to whip honey and butter together for 2 minutes until light and creamy. Serve with warm corn muffins.
Video
Notes
Storage: Store in airtight container at room temperature up to 3 days or individually wrapped in the fridge for 1 week.
Nutrition
Calories: 280kcal | Carbohydrates: 33g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 352mg | Potassium: 89mg | Fiber: 1g | Sugar: 14g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg
