Print

Cozy Brown Butter Honey Cornbread Muffins

brown butter honey cornbread muffins - featured image
Print Recipe

These cozy brown butter honey cornbread muffins are warm, comforting, and just a little bit sweet, perfect for fall gatherings or a simple snack.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned until nutty and fragrant
  • 1/4 cup (85g) honey
  • 1 cup (160g) cornmeal, preferably stone-ground
  • 3/4 cup (95g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) buttermilk (or milk + 1 tbsp lemon juice or vinegar)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1/2 cup (115g) unsalted butter. Stir frequently as it foams and then turns golden brown with a nutty aroma, about 5 minutes. Remove from heat as soon as browned bits form. Pour into a heatproof bowl and let cool slightly.
  2. Combine Wet Ingredients: Whisk into the browned butter 1/4 cup (85g) honey, 3/4 cup (180ml) buttermilk, 1 large egg, and 1 teaspoon vanilla extract until well combined. The mixture will be warm but not hot.
  3. Mix Dry Ingredients: In a separate large bowl, whisk together 1 cup (160g) cornmeal, 3/4 cup (95g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly distributed.
  4. Combine Wet and Dry: Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined; batter will be slightly lumpy.
  5. Prep Muffin Tin: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or spray with non-stick spray. Spoon batter evenly into cups, filling about 3/4 full.
  6. Bake: Bake for 18-22 minutes until muffins are golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool and Serve: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Watch the butter carefully when browning to avoid burning. Fold batter gently to keep muffins tender. Tent with foil if muffins brown too quickly. Use a light-colored pan for better visibility when browning butter. Muffins can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: brown butter, honey, cornbread muffins, fall recipe, easy muffins, quick snack, cozy, autumn baking

Find it online: https://spoonette.com/cozy-brown-butter-honey-cornbread-muffins-recipe-easy-and-perfect-for-fall/