¼cup(50 g) granulated sugar, plus more for sprinkling on top
1 ½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
¾cup(180 ml) whole milk, room temperature
½cup(113 g) unsalted butter, melted and slightly cooled
2large eggs, room temperature
2Tablespoons(42 g) honey
Instructions
Preheat oven to 400° F. Line a muffin tin with paper liners and set aside.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
In a medium bowl, whisk together the milk, butter, eggs and honey. Pour wet ingredients over the dry ingredients and mix just until combined. Use an ice cream scoop to transfer batter to prepared muffin tin (this recipe makes 12 muffins). Sprinkle additional sugar on top if desired (see note).
Bake muffins at 400° F for 15 minutes or until the edges start to turn golden brown. Turn muffins on their side in the pan so the bottoms don’t get soggy while they cool. Transfer to a cooling rack to cool completely. Serve warm with butter and honey.
Notes
Pro tip: When sprinkling sugar on top of muffins, sprinkle from high above the pan (at least 8-inches). This disperses the sugar more evenly so it doesn’t form a crust while baking.Store cornbread muffins in an airtight container at room temperature for up to 3 days. Muffins are best when eaten the day they are baked.Freeze cornbread muffins in an airtight container for up to 1 month. To reheat, wrap muffin individually in aluminum foil and bake in the oven at 350 F for 10 minutes. Recommended tools: Kitchen scale, mixing bowl, ice cream scoop, muffin tin