Honey Cornbread Muffins

Servings: 12

Total time: 30 Minutes

INGREDIENTS

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon Diamond Crystal® Baking Salt
1 cup buttermilk
⅓ cup unsalted butter, melted and cooled
¼ cup honey, plus more for serving
2 large eggs
1 cup corn kernels, fresh or frozen and thawed
Unsalted butter, for serving
Diamond Crystal® Kosher Salt, for serving

DIRECTIONS

Preheat oven to 375°F. Line a muffin tin with paper liners, or grease each cup lightly with cooking spray. Whisk together cornmeal, flour, baking powder, baking soda and baking salt in a large bowl. Whisk together buttermilk, butter, honey, and eggs until well-combined in a separate small bowl. Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in corn, and spoon batter evenly into prepared muffin cups, filling each about ⅔ full.
Bake muffins until tops are golden-brown and a toothpick inserted into the center comes out clean, about 15-18 minutes. Let muffins cool in tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm with butter, sprinkle of kosher salt and drizzle of honey. Enjoy!