Small Batch Cornbread Muffins with Hot Honey Butter

These cornbread muffins have a perfect balance of moistness, richness, and corn flavor thanks to sour cream, a touch of sugar, and spice. The hot honey butter smeared across the top makes these a perfect side dish for any meal. The small batch of 6 ensures the perfect portion, though doubling is never a bad idea.

cornbread muffin split open and smeared with honey honey butter on a plate

I’ve been making these small-batch cornbread muffins for years, and nothing brings me more delight than seeing a baby smash it in their mouth every which way. Or adults glean in amazement as they pull it apart on their plate, spread with a dab of hot honey butter, and slowly savor it. I don’t know if the world needs another cornbread muffin recipe (there are 40M recipes on google and counting), though this one always lands on my holiday table. And for a good reason.

cornbread muffin split open and smeared with honey honey butter on a plate

These cornbread muffins are, dare I say, perfect. Small batch or not. Perfect in a way that they have a perfect balance of craggy cornmeal, moistness, and richness. The touch of sugar balances the tang from the sour cream, and the addition of Aleppo Pepper has a fruity, earthy undertone that enhances all the flavors. The use of muffins versus a classic cast-iron skillet makes these portable and easy for serving. Hence, perfect for babies’ hands and mouths.

ingredients for cornbread muffins

There is no proper way to eat these cornbread muffins, though the hot honey butter smeared across the top is a great way to start. The apple cider vinegar provides a much-needed tang to the honey-butter mixture, while a hint of red pepper flakes are present in every bite. Of course, you can always add the red pepper flakes to taste (or not at all), though I’ve witnessed even the most discerning, spice-adverse folks smear it on their cornbread with delight.

Possible Substitutions

ALEPPO PEPPER. A decreased amount of red pepper flakes or smoked paprika are excellent substitutes.

SOUR CREAM. Full-fat greek yogurt works great!

BUTTERMILK. Easily substitute buttermilk with a combination of vinegar and milk.

HOW TO MAKE SMALL BATCH CORNBREAD MUFFINS WITH HOT HONEY BUTTER

  1. Add the dry ingredients in a large bowl and the wet ingredients in a small bowl.

    one large bowl with dry ingredients and one small bowl with wet ingredients

  2. Whisk the dry ingredients and wet ingredients.

    one large bowl with dry ingredients and one small bowl with wet ingredients

  3. Add the wet ingredients to the dry ingredients and mix until combined.

    batter mixed together in a large bowl with a wooden spoon with a empty muffin tin on the side

  4. Distribute the batter among 6 prepared muffin wells. Bake.

    cornbread batter in the muffin wells with a napkin on the side

  5. Meanwhile, brown the butter.

    ingredients for hot honey butter

  6. Add the ingredients for the hot honey butter in a small bowl and whip until light and fluffy.

    ingredients for hot honey butter in a small glass bowl

  7. Serve the cornbread muffins with the hot honey butter.

    whipped hot honey butter with cornbread muffins on the side

Cornbread Muffins with Honey Butter: Frequently Asked Questions

Why are my cornbread muffins so crumbly?

Too much cornmeal or not enough moisture, in this case from the sour cream or buttermilk, causes the cornbread to crumble. The best way to prevent this is to use a scale when measuring.

What does adding an egg to the cornbread do?

The egg not only helps create a soft crumb texture, but also helps the cornbread muffin stay together.

Can cornbread be made ahead of time?

While these cornbread muffins are best eaten the same day, they can be tightly wrapped, refrigerated, and toasted in a 350°F oven the next day.

What can I serve cornbread with?

You really can’t go wrong with serving these cornbread muffins with hot honey butter with chili, on a thanksgiving spread, or with barbecue in the summer.

cornbread muffin split open and smeared with honey honey butter on a plate

More Recipes using Buttermilk to Try

Print

Small Batch Cornbread Muffins with Honey Butter

These cornbread muffins have a perfect balance of moistness, richness, and corn flavor thanks to sour cream, a touch of sugar, and spice. The hot honey butter smeared across the top makes these a perfect side dish for any meal. The small batch of 6 ensures the perfect portion, though doubling is never a bad idea.

  • Author: Kim
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 muffins 1x
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American

Ingredients

Scale

For the cornbread muffins:

  • 2/3 cup (83 grams) all-purpose flour*
  • 2/3 cup (97 grams) medium-grind yellow cornmeal
  • 1 tablespoon (13 grams) granulated sugar
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon Aleppo pepper flakes
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 2/3 cup (160g) sour cream
  • 3.5 tablespoons buttermilk*
  • 1 tablespoon unsalted butter, melted, plus more for the pan

For the whipped hot honey butter:

  • 1/3 cup (76g) unsalted butter, at room temperature, divided
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon red pepper flakes
  • a few pinches of flaky sea salt

Instructions

  1. Preheat the oven. Adjust the oven rack to the middle of the oven.Preheat the oven to 400°F (200°C). Butter 6 wells in a muffin tin or use muffin liners.
  2. Make the batter. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, Aleppo pepper, and kosher salt. In a small bowl, whisk together the egg, sour cream, buttermilk, and melted butter. Add the wet ingredients to the dry ingredients and gently stir the mixture with a rubber spatula or wooden spoon until evenly combined. The batter will be thick. 
  3. Bake the cornbread muffins. Evenly distribute the batter among the 6 prepared muffin wells, about 1/4 cup of batter per well. Bake until a toothpick or cake tester inserted in the middle comes out clean with a few crumbs, about 13 minutes. Transfer the muffin tin to a wire rack and let the muffins cool in the pan for 10 minutes before unmolding. 
  4. Make the brown butter. Meanwhile, make the hot honey butter. Heat a 3-quart pan over medium heat, and add half the butter. Cook, stirring continuously, until the butter foams, stops sizzling, and turns a dark amber brown, about 7 minutes. Remove from the heat and let cool to room temperature.
  5. Whip the hot honey butter. Add the other half of the butter, red pepper flakes, salt, vinegar, honey, and room temperature browned butter to a small bowl. Using an electric mixer, whip the butter mixture until fluffy, about 3 minutes. Adjust salt and honey to taste. Store in the refrigerator until ready to use. 
  6. Serve. Eat the cornbread muffins with hot honey butter, honey, butter, or plain. 

Notes

The addition of Aleppo Pepper was inspired by Marcus Samuelsson’s Cornbread at the Red Rooster Harlem.

FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife. 

BUTTERMILK. Substitute 3.25 tablespoons plus 3/4 teaspoon apple cider vinegar for buttermilk.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 196 calories
  • Sugar: 2.7g
  • Sodium: 191mg
  • Fat: 8.9g
  • Saturated Fat: 5g
  • Carbohydrates: 25.3g
  • Fiber: 1.5g
  • Protein: 4.7g
  • Cholesterol: 48mg

Keywords: cornbread muffins recipe, honey cornbread muffins

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