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Soft, moist, and slightly sweet cornbread muffins enhanced with honey and finished with a warm, spicy hot honey drizzle for a balanced, flavorful treat.

Ingredients

Scale
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1/3 cup unsalted butter, melted and cooled
  • 1/4 cup sour cream
  • 1/2 cup honey (for batter)
  • 1/2 to 1 teaspoon red chili flakes (for hot honey drizzle)
  • 1/2 cup honey (for hot honey drizzle)
  • 1 teaspoon apple cider vinegar
  • Extra butter for serving (optional)
  • Pinch of flaky salt (optional)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt; stir to mix evenly.
  3. In a separate bowl, whisk 1 cup milk, 2 large eggs, 1/3 cup melted unsalted butter (cooled), and 1/4 cup sour cream until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined and no dry streaks remain.
  5. Spoon or divide the batter evenly into the muffin cups, filling each about three-quarters full.
  6. Bake the muffins for 15–18 minutes until tops are golden and a toothpick inserted in the center comes out clean; start checking at 15 minutes.
  7. While muffins bake, make the hot honey: place 1/2 cup honey and 1/2–1 teaspoon red chili flakes in a small saucepan over low heat; warm for 3–5 minutes, stirring occasionally, without boiling.
  8. Remove the hot honey from heat and stir in 1 teaspoon apple cider vinegar.
  9. Let muffins cool in the pan for about 5 minutes, then transfer them to a wire rack.
  10. When muffins are still warm, drizzle the hot honey over each one and optionally add a pat of butter and a sprinkle of flaky salt.

Notes

To keep muffins moist, avoid overmixing the batter and measure ingredients carefully., For a tangier, extra-moist muffin, substitute milk with buttermilk., Customize by adding cheddar and jalapeño, fresh corn kernels, using brown butter, or using gluten-free flour blends., Store muffins airtight: room temperature 1-2 days, refrigerator 4-5 days, freezer up to 3 months., Reheat muffins in microwave for 10-20 seconds or bake at 300°F for 8-10 minutes; from frozen bake at 350°F for 15-18 minutes., Use dairy-free milk, yogurt substitute, and oils for dairy-free version., Hot honey drizzle keeps several weeks at room temperature in a sealed jar.

Nutrition

Find it online: https://gingerbaking.com/honey-cornbread-muffins-recipe-hot-honey-drizzle-cornbread-muffins-emmas-cake-studio/