Description
These Hot Honey Drizzle Cornbread Muffins are soft, fluffy, and golden with a tender crumb and a sweet-spicy honey glaze. Perfect as a side for chili, BBQ, soups, or holiday dinners.
Ingredients
- For the cornbread muffins:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/3 cup unsalted butter, melted
- 1/4 cup sour cream
- For the hot honey drizzle:
- 1/2 cup honey
- 1/2 to 1 teaspoon red chili flakes
- 1 teaspoon apple cider vinegar
- Optional topping:
- Extra butter for serving
- Pinch of flaky salt
Instructions
- Preheat oven: Set to 375°F (190°C) and grease or line a muffin tin.
- Mix dry ingredients: Combine cornmeal, flour, sugar, baking powder, and salt.
- Mix wet ingredients: Whisk milk, eggs, melted butter, and sour cream until smooth.
- Combine: Fold wet into dry ingredients until just mixed.
- Fill pan: Divide batter into muffin cups, 3/4 full.
- Bake: Bake 15–18 minutes until golden and cooked through.
- Make hot honey: Warm honey and chili flakes on low heat, then stir in vinegar.
- Finish: Drizzle warm honey over muffins and serve with butter or salt.
Notes
- Adjust chili flakes to control spice level.
- Use full-fat sour cream for best moisture.
- Serve warm for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish, Bread
- Method: Bake
- Cuisine: American