Cornbread Muffins with Honey Butter Glaze
Cornmeal and honey butter glaze cornbread muffins are a quick 30-minute side dish with a sweet, buttery topping.
Ingredients
Cornmeal Muffins
- 1 cup cornmeal 120g
- 1 cup all-purpose flour 125g
- 1/4 cup granulated sugar 50g
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk 240ml
- 1/3 cup vegetable oil 80ml
- 2 large eggs
Honey Butter Glaze
- 1/2 cup unsalted butter 113g, softened
- 1/4 cup honey 85g
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
Cornmeal Muffins
Preheat Oven and Prep Pan:
Heat the oven to 400°F (205°C). Prepare a muffin tin by lining with paper liners or coating with non-stick spray.Mix Dry Ingredients:
In a large bowl, mix together cornmeal, flour, sugar, baking powder, and 1/2 teaspoon salt.Whisk Wet Ingredients:
In another bowl, combine milk, vegetable oil, and eggs, whisking until smooth.Combine Wet and Dry:
Add the wet mixture to the dry ingredients, folding gently with a spatula until just combined.Fill Muffin Cups:
Evenly distribute the batter among the muffin cups, filling each to about two-thirds full.Bake Until Golden:
Bake for 15-20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.Cool Muffins in Pan:
Let the muffins cool in the pan for 5 minutes, then move them to a wire rack.
Honey Butter Glaze
Make Honey Butter Glaze:
As the muffins cool, prepare the honey butter glaze: beat the softened butter, honey, 1/4 teaspoon salt, and vanilla extract until creamy and smooth.Drizzle Glaze Over Muffins:
Generously drizzle the honey butter glaze over the warm muffins.