Sweet Buttermilk Cornbread Muffins With Honey Butter
Moist and sweet cornbread muffins topped with homemade honey butter make a tasty and easy side dish!
1cup(120g) all-purpose flour
1cup(120g) yellow cornmeal
2/3cup(132g) granulated sugar
1 1/2teaspoonsbaking powder
1/2cup(4oz) butterroom temperature
Corn Bread Muffins
Preheat oven to 400°F. Line muffin pan with liners or grease well with cooking spray.
Whisk together flour, cornmeal, sugar, salt, baking powder, and baking soda.
Add egg, buttermilk, and vegetable oil. Mix until combined.
Spoon batter into muffin cups, filling them just under 2/3's of the way full.
Bake for 12-15 minutes, until a toothpick inserted into the center comes out clean.
In a medium bowl, whisk together butter and honey until well-combined.
Store leftovers by spooning the butter onto a sheet of parchment paper and rolling into a log. Secure with tape and place in the freezer for 15 minutes before transferring to the refrigerator. Slice off pieces as needed.