Honey Cornbread Muffins

This is an easy corn muffin recipe, with a sweeter flavor and deeper color.  This could work as a stand-alone breakfast muffin, as well as a side for many entrees.  It’s one of those recipes that you make and have to find an excuse to make again right away!   

Yield-6 muffins
Hands on time: 10 minutes
Baking time: 15 minutes 


1/2 cup yellow cornmeal
1/2 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

1 large egg
1/4 cup honey
1/4 cup dark brown sugar
1/2 cup whole milk
3 tbsp. melted butter

1 greased muffin pan


1.  Add the cornmeal, flour, baking soda, baking powder and salt into Bowl #1

2. Whisk the egg in Bowl #2 

3. Add the honey, brown sugar, butter and milk to Bowl #2 and whisk until smooth.

4.  Add the wet ingredients from Bowl #2 to Bowl #1.  Fold over with a rubber spatula until all the dry ingredients are incorporated. 

5.  Spoon the batter into the greased muffin pan.  Wipe any spilled droplets (to save messy cleanup!)

6.  Bake in a 400F oven for 15 minutes.  Test with a toothpick to ensure doneness.

7. Enjoy


*This recipe has been adapted to something somewhere in between one posted by Saffron Streaks , and the original recipe from Food Network .    I use elements of both recipes. 

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