Cornbread Muffins Recipe
Cornbread Muffins - a delicious and easy honey cornbread muffin recipe that is perfect for a bowl of chili or your next cookout!!
Ingredients
- 1 cup unsweetened almond milk sub regular milk
- 1 teaspoon fresh lemon juice
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅓ cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon kosher salt
- ½ cup butter melted
- 3 tablespoons honey
- 2 eggs
Instructions
- Preheat: Preheat oven to 375℉.
- "Buttermilk": Combine 1 cup unsweetened almond milk and 1 teaspoon fresh lemon juice in a small bowl. Set aside.
- Dry Ingredients: In medium mixing bowl, combine dry ingredients: 1 cup cornmeal, 1 cup all-purpose flour, ⅓ cup coconut sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and ⅛ teaspoon kosher salt.
- Wet Ingredients: In a separate bowl, combine wet ingredients: ½ cup butter (melted), 3 tablespoons honey, 2 eggs and the almond milk mixture. Whisk to combine.
- Combine: Combine wet and dry ingredients and mix well.
- Bake: Spray muffin tin with nonstick cooking spray (or use muffin liners). Fill each muffin approximately ¾ the way full. Bake for 20 minutes or until a toothpick comes out clean.
- Cool + Serve: Let them cool in the muffin tin about 10 minutes and then remove and let finish cooling. Enjoy!
Notes
- Prep Ahead of Time - Once they have cooled you can keep them in an airtight container for about 2 days at room temperature and up to a week in the fridge.
- Freezer - After they have cooled completely you can wrap each one in plastic wrap and place them in a freezer bags, press out as much air as you can, and you can keep them in the freezer for 2-3 months. Option to make a double batch - enjoy some now and some later!
- Serving suggestion - These go great with grilled ribs, easy slow cooker chili or they also make the perfect Thanksgiving side dish!
- Toppings - they are so yummy that you could eat them by themselves but if you want to bring them to the next level - cut them in half and add a little honey, ghee, or butter on top!!
Nutrition
Calories: 201kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 259mg | Potassium: 69mg | Fiber: 2g | Sugar: 8g | Vitamin A: 276IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
