Barth Bakery
Apr 30, 20202 min
Updated: May 19, 2020
These rustic muffins are incredibly quick and easy, yet packed full of flavor. They’re slightly sweet and slightly savory from the perfect balance of sweet honey and savory cornmeal. These cornbread muffins are light and tender with a cake-like crumb, and beautifully moist from the addition of honey and sour cream. This versatile recipe can be served warm for breakfast slathered with butter or jam, as a simple Thanksgiving side, or to accompany chili or ribs.
Quarantine got you stuck at home?! Barth Bakery has created a new recipe series called “Pandemic Pantry,” which features simple, yet delicious, recipes made from basic pantry and fridge ingredients many already have without having to go to the store. Baking is a great way to practice social distancing, and can be used as a fun homeschooling lesson (math, science, and reading!). New recipes will be posted each week, so be sure to keep checking back!
Makes 12 muffins
1 cup yellow cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
⅓ cup granulated sugar
1 tsp salt
⅔ cup whole milk
⅓ cup full-fat sour cream (If you don’t have or like sour cream, it can be omitted. Just increase the milk to 1 cup.)
2 large eggs
1 tsp pure vanilla extract
¼ cup unsalted butter, melted and cooled
⅓ cup honey
Preheat oven to 400°F. Line a muffin pan with paper muffin liners or spray with nonstick cooking spray.
In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
In a separate large bowl, whisk together the milk, sour cream, eggs, vanilla, butter, and honey.
Using a rubber spatula, fold the flour mixture into the wet ingredients until just combined.
Divide the batter evenly among the prepared muffin pan, filling each cup about three-quarters full.
Bake for about 13-15 minutes, or until the muffins are golden and a toothpick inserted into the center comes out with a few moist crumbs. Remove the muffins from the oven, loosen their edges from the pan, and transfer to a wire rack to cool completely.