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Simple & Savory Cornbread Muffins Recipe

Simple & Savory Cornbread Muffins

Shaziya
These Simple & Savory Cornbread Muffins are a golden, crumbly delight that pair perfectly with any meal. Ready in just 30 minutes of prep and 20 minutes of baking, they’re a quick yet impressive addition to your table.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings 15 muffins

Ingredients
  

  • 1 cup buttermilk
  • 4 tablespoons butter, melted
  • ½ cup honey
  • 2 eggs
  • ¾ cup corn kernels
  • 4 slices cooked bacon, finely chopped
  • 2 fresh medium jalapenos, seeded and diced
  • 1 ¼ cup all-purpose flour
  • 1 cup medium grind yellow cornmeal
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup sugar

Instructions
 

  • Preheat your oven to 425°F (220°C) and line two muffin tins with 15 paper liners.
  • Combine buttermilk, melted butter, honey, eggs, corn kernels, jalapenos, and bacon in a bowl. Set aside.
  • In another bowl, mix the flour, cornmeal, salt, baking powder, baking soda, and sugar.
  • Combine the wet and dry ingredients until well mixed.
  • Before proceeding, let the batter sit for 15 minutes to let the cornmeal fully hydrate.
  • Fill the prepared muffin cups with the batter ¾ of the way up.
  • Bake the muffins at 425°F (220°C) for 10 minutes on an upper-middle rack in your oven, until the muffins rise and have domed tops.
  • Reduce the temperature to 350°F (175°C) and continue baking for another 5-7 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Let cool for about 10 minutes before removing muffins from the pan.
  • These muffins are best enjoyed warm! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Keyword cornbread, easy recipe, homemade, muffins, savory
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