Honey Cornbread Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, honey-sweetened cornbread muffins enriched with sour cream, butter, and coconut oil. Slightly sweet with a hint of cinnamon, these are perfect alongside soups, chilis, or Thanksgiving dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 1/2 cups all-purpose flour
- 1 cup cornmeal (plus more for sprinkling)
- 3/4 cup granulated sugar (reduce to 1/2 cup for less sweet muffins)
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- pinch salt (optional and to taste)
- 1/2 cup unsalted butter (1 stick, melted)
- 1 cup milk (I used Silk Unsweetened Vanilla Almond Milk)
- 2 large eggs
- 1/4 cup honey (plus more for drizzling)
- 2 tablespoons coconut oil (vegetable or canola oil may be substituted)
- 2 tablespoons sour cream (plain or vanilla Greek yogurt may be substituted)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 21mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 78mg
- Calcium
- 46mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 21MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.