BBQ Baby Shower Cornbread Muffins (Printable)

Moist, tender muffins with cornmeal and honey butter, perfect for savory-sweet occasions.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup buttermilk
09 - 1/3 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil
11 - 1 tablespoon honey

→ Honey Butter

12 - 1/2 cup unsalted butter, softened
13 - 2 tablespoons honey
14 - Pinch of salt

# Directions:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together eggs, buttermilk, melted butter, vegetable oil, and honey until well combined.
04 - Pour wet ingredients into dry mixture and stir gently until just combined, being careful not to overmix.
05 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
06 - Bake for 16 to 18 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack.
07 - Beat softened butter with honey and a pinch of salt until light and fluffy.
08 - Serve muffins warm or at room temperature with a generous dollop of honey butter.

# Expert Advice:

01 -
  • They bake in under 20 minutes, so you can have warm muffins from scratch faster than you'd think possible.
  • The honey butter transforms them from simple sides into something people actually remember and ask about later.
  • One batch makes a dozen, which means they're perfect for feeding a crowd or stashing some in the freezer for busy mornings.
02 -
  • Overmixing the batter is the quickest way to turn tender muffins into tough, dense ones—once you pour the wet into the dry, you want to stir just until you don't see dry flour streaks anymore.
  • If your buttermilk curdles when you pour in the warm melted butter, that's actually fine and means the acid is doing its job; it won't affect the final result, but letting the melted butter cool slightly first prevents this visual surprise.
03 -
  • Room-temperature ingredients mix together more smoothly and evenly than cold ones, so pull your eggs and buttermilk out of the fridge about 15 minutes before you start baking.
  • If you're whipping the honey butter by hand because you don't have an electric mixer, slightly warm butter beats faster and becomes fluffy more easily than cold butter straight from the fridge.
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