Homemade Cornbread Muffins with Honey Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light and fluffy cornbread muffins enriched with a touch of honey and served with a silky honey butter spread. This American-inspired recipe, ready in about 28 minutes, combines yellow cornmeal, all-purpose flour, granulated sugar into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 18 min Serves 12 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt until well combined.
  2. Step 2: In a separate bowl, whisk 1 cup whole milk, 1 large egg, and 1/4 cup melted unsalted butter with 2 tbsp honey until smooth and blended.
  3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix to keep muffins tender.
  4. Step 4: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes until golden brown and a toothpick inserted in the center comes out clean.
  5. Step 5: Meanwhile, prepare honey butter by beating 1/4 cup unsalted butter with 2 tbsp honey until creamy and smooth.
  6. Step 6: Remove muffins from oven and let cool 5 minutes in the pan before transferring to a wire rack. Serve warm with a generous spread of the honey butter.

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