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.
For the cornbread muffins:
For the whipped hot honey butter:
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.
Keywords: cornbread muffins recipe, honey cornbread muffins