Honey Cornmeal Muffins

These muffins are seriously so good! In my opinion, the muffins are actually sweet and moist enough to be cupcakes!

Originally from www.plainchicken.blogspot.com

Honey Cornmeal Muffins


  • 2 cups all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup white sugar
  • 1 tablespoon + 1 1/2 tsp baking powder
  • 1/2 teaspoon salt
  • 1/8 cup butter, softened
  • 3 eggs
  • 2 teaspoon vanilla
  • 3 heaping tablespoons honey
  • 2/3 cup vegetable oil
  • 1 1/2 cup milk


1. Preheat your oven to 350 F and spray muffin tin with cooking spray.

2. Mix all dry ingredients together in a large bowl.

3. In a separate bowl, soften butter and add eggs, vanilla, and honey. Stir until well combined, then add your oil and milk.

4. Slowly add flour mixture to bowl. Mix well until all the lumps are gone.

5. Divide your batter into the muffin tin, and bake for 15-20 minutes, until golden on top and a knife inserted comes out clean.

Serve with a bowl of chili for a perfect Fall dinner!

Note: These muffins freeze well.

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3 Responses to Honey Cornmeal Muffins

  1. We love cornbread so much that sometimes thats all we eat for a meal.

  2. Nancy says:

    That looks really good! My hubby likes cornbread in milk! I just can’t do it! 🙂

  3. Pingback: Crockpot Pulled Pork | Oatmeal Mountain

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