Ingredients
Scale
- For the Muffins:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (or buttermilk for extra tang)
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 large egg, room temperature
- For the Honey Butter:
- 1/2 cup unsalted butter, softened to room temperature
- 3 tablespoons honey
- 1 pinch of sea salt
Instructions
- Preheat and Prep: Start by preheating your oven to 400°F (200°C). Grease a standard 12-cup muffin tin with non-stick cooking spray or line it with paper liners. Ensuring your oven is fully preheated before the batter goes in helps the muffins rise quickly, creating that beautiful domed top.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisking the dry ingredients first ensures that the leavening agents are evenly distributed, which prevents any large air pockets or flat muffins.
- Combine the Wet Ingredients: In a separate medium bowl, beat the egg lightly. Stir in the milk, melted butter, and vegetable oil until well combined. Using a combination of butter and oil provides the best of both worlds: the butter offers a rich flavor, while the oil ensures the muffins stay soft for days.
- Create the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing leads to a tough, dense texture rather than a light and fluffy crumb.
- Bake the Muffins: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Place the tin in the center rack of the oven and bake for 15 to 18 minutes. The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
- Prepare the Honey Butter: While the muffins bake, prepare the spread. In a small bowl, use a fork or a handheld mixer to whip the softened butter, honey, and sea salt together until the mixture is light and airy. Transfer the honey butter to a small serving dish.
- Serving: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Transfer them to a wire rack. Serve the muffins warm with a generous dollop of the whipped honey butter on top.
- Cook Time: 28 minutes