These Golden Honey Cornbread Muffins are a delightful twist on the classic cornbread recipe, offering a touch of sweetness and a moist texture.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking and a consistent texture.
Grease your muffin tin or line it with paper liners.
Using liners makes cleanup easier and prevents sticking.
In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents.
In another bowl, whisk together the egg, milk, melted butter, and honey.
Ensure the butter is not too hot to avoid cooking the egg.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Overmixing can result in dense muffins, so mix gently.
Scoop the batter evenly into the prepared muffin tin.
Filling each cup about three-quarters full ensures even baking.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotating the tin halfway through baking can promote even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve warm with a pat of butter or a drizzle of honey for extra flavor.
These muffins are best enjoyed fresh but can be reheated for a quick snack.
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