These tender & sweet honey cornbread muffins have a rich and buttery flavor. These muffins take minutes to assemble and use easy accessible ingredients!
PREP: set out the buttermilk and egg to get to room temperature; we don't want these cold when using! Preheat the oven to 350 degrees F.
MELT BUTTER: Melt 10 tablespoons of butter in the microwave until melted. Set aside to cool to room temperature. Don't add hot melted butter into the other ingredients -- make sure its at the same temperature as the other wet ingredients.
DRY INGREDIENTS: In a very large bowl, add in the cornmeal, flour, baking powder, baking soda, salt, and cornstarch.
WET INGREDIENTS: In another bowl, combine the buttermilk, egg, honey, and light brown sugar. Whisk until smooth. While whisking constantly, slowly drizzle in the melted (but room temperature) butter. Once the butter is all added, whisk for another 1-2 minutes or until really smooth and combined.
COMBINE: Pour all of the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. Do not over mix.
FILL TINS: Melt the other 2 tablespoons butter and using a pastry brush, brush the insides of all the cavities. You don't need to use all the butter, but grease the entire cavities. Fill buttered muffin tins 3/4ths the way full. The batter should fill exactly 12 cavaties, so separate batter evenly among the 12.
BAKE: Bake for 19-23 minutes (my oven always takes 20 minutes) or until cornbread is lightly browned on the edges and a toothpick when inserted into the center comes out clean or with few moist crumbs.
REMOVE: remove cornbread from the oven and allow to cool in the muffin tin for 5 minutes. Use a fork or spoon to gently pull out the cornbread and transfer to a wire cooling rack to continue to cool. Be gentle, these muffins are delicate and tender!
Storage: cornbread muffins are best enjoyed the same day they're made. If you have leftovers, individual wrap each muffin and store at room temperature for 1-2 days.