Honey Corn Bread Muffins

By miss5elements

For A Potluck:

Before you leave:
Bake the muffins. Store at room temperature for up to 1 day.

When you arrive:
Warm the muffins in foil or serve at room temperature.

Ingredients

• 4 tablespoons unsalted butter (1/2 stick), melted, plus more for the pan
• 1 1/4 cups all-purpose flour, spooned and leveled
• 3/4 cup cornmeal
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 2 large eggs
• 1 cup buttermilk
• 1/3 cup honey

Preparation

Step 1

Heat oven to 375° F. Butter a 12-cup muffin tin.

In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.

In a large bowl, whisk together the eggs, buttermilk, honey, and melted butter. Add the flour mixture and stir to combine.

Divide the batter among muffin cups and bake until golden brown and a toothpick inserted into the center of a muffin comes
out clean, 30 to 35 minutes.