Print

Comforting Browned Butter Honey Cornbread Muffins

browned butter honey cornbread muffins - featured image
Print Recipe

These cornbread muffins combine the nutty richness of browned butter with the natural sweetness of honey for a moist, tender, and comforting treat perfect for any occasion.

Ingredients

Scale
  • 1 cup yellow cornmeal (preferably stone-ground)
  • 1 cup all-purpose flour (can substitute with almond flour for gluten-free)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (kosher salt preferred)
  • 1 cup buttermilk (room temperature; or dairy-free milk plus 1 tbsp lemon juice)
  • 2 large eggs (room temperature)
  • 1/2 cup unsalted butter (Plugrá or Kerrygold recommended), browned
  • 1/4 cup honey (local raw honey preferred)

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt the unsalted butter. Stir frequently as it foams and turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat and stir in the honey until smooth. Set aside to cool slightly.
  2. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
  3. Mix dry ingredients: In a large bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
  4. Combine wet ingredients: In a separate bowl, whisk eggs until smooth. Add buttermilk and the browned butter-honey mixture (ensure it’s not too hot). Stir gently until blended.
  5. Mix wet and dry ingredients: Pour wet ingredients into dry and fold with a rubber spatula just until combined. Batter should be slightly lumpy; do not overmix.
  6. Fill muffin cups about 3/4 full with batter.
  7. Bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
  8. Cool muffins in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Watch the butter carefully while browning to avoid burning. Fold batter gently to keep muffins light and tender. Filling muffin cups 3/4 full helps achieve a nice dome top. Optionally sprinkle coarse sugar on top before baking for extra crunch. Muffins can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: cornbread muffins, browned butter, honey, easy cornbread, homemade muffins, comfort food, quick baking

Find it online: https://breezybake.com/comforting-browned-butter-honey-cornbread-muffins-easy-homemade-recipe/