Ingredients:

  • 1 cup (120g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tablespoon (12g) baking powder
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (170g) honey
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 400°F (200°C) and spray a 12-cup standard muffin tin generously with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, and salt.
  3. In a medium mixing bowl, beat the eggs, then stir in the melted butter, honey, buttermilk, and vanilla extract until the mixture is smooth.
  4. Pour the wet honey-butter blend into the dry ingredients. Using a spatula, fold the batter gently just until no streaks of flour remain.
  5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  6. Bake for 15 minutes or until the edges pull slightly away from the pan and the tops are golden brown.
  7. Let the muffins cool in the pan for 5 minutes before transferring to a wire cooling rack.