Honey Cornbread Muffins
Serves 1410 mins prep15 mins cook
Between the sour cream, coconut oil, and butter in the batter, it's impossible to wind up with dry honey cornbread muffins! Serve these at Thanksgiving, or alongside your favorite soups, chilis, and stews.
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What you need
Instructions
-1 Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray or grease and flour the pan; set aside. Recipe makes about 14 muffins but I made 12 muffins and used a mini loaf pan for the remaining batter rather than dirtying another muffin pan or discarding batter; do whatever is easiest. -1 In a large bowl, add the first 6 ingredients, through optional salt, and whisk to combine; set bowl aside. -1 In a medium microwave-safe bowl, add the butter and heat to melt, about 1 minute on high power. Allow butter to cool momentarily so you don’t scramble the eggs. -1 Add add remaining ingredients to butter and whisk to combine and until smooth and no white streaks remain. -1 Pour wet mixture over dry ingredients and fold until combined; don’t overmix. -1 Using a large cookie scoop, 1/4-cup measure, or spoon, fill each muffin cavity to a solid 3/4-full. Any less and you won’t get a domed top. -1 Add a generous pinch of cornmeal to the top of each muffin and loaf. -1 Bake at 400F for 10 minutes. -1 Reduce oven temp to 350F and bake muffins for about 5 to 7 minutes (about 15 to 17 minutes total), or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. Mini loaf will take a approximately 2 minutes longer than muffins. Be very careful not to overbake or cornbread will be dry. -1 Allow muffins and loaf to cool in pan for about 10 minutes before carefully removing. -1 Optionally, drizzle with honey and add a pat of butter before serving.View original recipe