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Brown Butter Honey Cornbread Muffins

Brown Butter Honey Cornbread Muffins - featured image
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These Brown Butter Honey Cornbread Muffins are irresistibly moist, tender, and packed with nutty brown butter flavor and sweet honey. Perfect for potlucks, brunch, or as a comforting side, they bake up with crisp edges and a golden hue everyone loves.

Ingredients

Scale
  • 1/2 cup unsalted butter (for browning)
  • 2/3 cup honey
  • 1 cup whole milk (or buttermilk)
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 2 large eggs (room temperature)
  • 1 1/4 cups yellow cornmeal (fine or medium grind)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Butter or neutral oil for greasing muffin pan
  • 1/2 cup frozen or fresh corn kernels (optional)
  • 2 tablespoons honey for drizzling (optional)
  • Pinch flaky sea salt (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin pan with butter or neutral oil.
  2. In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Stir constantly until it foams and turns golden brown with little milk solids at the bottom, about 4-5 minutes. Remove from heat and cool for 5 minutes.
  3. In a large bowl, whisk together honey, milk, Greek yogurt, and eggs until smooth. Add cooled brown butter and whisk again.
  4. In another bowl, stir together cornmeal, flour, baking powder, baking soda, and salt until well mixed.
  5. Add dry ingredients to wet ingredients, folding gently with a spatula until just combined. Do not overmix.
  6. Fold in corn kernels or other optional mix-ins.
  7. Divide batter evenly among the 12 muffin cups, filling almost to the top.
  8. Bake for 15-18 minutes, until tops are golden and a toothpick comes out clean.
  9. Remove muffins from pan and transfer to a cooling rack. Drizzle with honey and sprinkle with flaky sea salt while warm, if desired.
  10. If muffins stick, let cool for 5 minutes before running a thin knife around the edges.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter, coconut or almond yogurt, and plant milk. Let batter rest for 5 minutes before baking for extra tenderness. Use an ice cream scoop for even portions. For crisp edges, grease pan well and avoid microwaving leftovers.

Nutrition

Keywords: cornbread muffins, brown butter, honey, easy, moist, southern, brunch, snack, comfort food, baking

Find it online: https://bitefuljoy.com/brown-butter-honey-cornbread-muffins-recipe-easy-and-moist-bakes/