Honey Maple Cornbread Muffins
Prep time
Cook time
Total time
Most certainly my favorite cornbread ever.
Serves: 24
  • 2 cups all-purpose flour
  • 2 cups cornmeal
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons kosher salt
  • 2 cups buttermilk
  • ⅔ cup unsalted butter, melted and cooled to room temperature
  • 4 eggs, room temperature
  • 2 tablespoons granulated sugar
  • ¼ cup + 2 tablespoons maple syrup
  • ¼ cup + 2 tablespoons honey
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 375 degrees F and grease and line your muffin cups – I highly recommend using some kind of muffin liner, as these will easily stick to your pans.
  2. In a medium sized bowl, combine your flour, cornmeal, baking powder, baking soda, and salt, and set aside. In the bowl of your mixer, beat together your buttermilk and melted and cooled butter. Beat in your eggs, one at a time, until fully beaten, then add in the sugar, maple syrup, honey, and vanilla extract. Gradually add the dry ingredients into the wet ones, and mix until just combined. Divid the batter evenly among your muffin cups, and bake for about 8 minutes for miniature muffins or 10-12 minutes for regular sized muffins.
  3. The muffins are done when they are set and slightly golden. Don’t overbake them or they will dry out! Remove them from the oven and allow them to cool slightly before popping them out of the muffin tins. Serve warm, with butter, or at room temperature as a side. These will keep well in an airtight container at room temperature for up to 5 days.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/05/18/cornbreadmuffins/