Making Buttermilk Cornbread Muffins is easy. They are fluffy and sweet and make a great addition to any dinner or chili. It only takes 25 minutes!
Recipe instructions Sweet Buttermilk Cornbread Muffins
Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with liners or lightly coat with nonstick spray.
In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt.
In a separate mixing bowl, whisk together the sugar, honey, buttermilk, eggs, and melted butter until just combined.
Add the wet ingredients to the dry mixture and stir until they are just combined. The batter should be light, airy, and fluffy.
Use a mechanical ice cream scoop to divide the batter evenly among the muffin tins, filling them almost to the top.
Bake for 15 minutes or until golden brown. Allow the muffins to cool in the pan for 5 minutes before removing them.
Cool the dish on a wire rack. If desired, serve it warm with butter and drizzled honey.
If you don't have buttermilk, you can easily make a substitution. Measure one tablespoon of distilled vinegar or lemon juice into a measuring cup and add enough milk to complete one cup. Let the mixture sit for 5 minutes before using.
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