Golden muffins with moist, fluffy texture—great as a side for chili, soups, or breakfast spreads.
# Ingredients:
→ Dry Ingredients
01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
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 whole milk
09 - 1/4 cup vegetable oil or melted unsalted butter
10 - 2 tablespoons honey
# Instructions:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - Whisk cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl.
03 - In a separate bowl, whisk together eggs, whole milk, vegetable oil or melted unsalted butter, and honey until fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined, ensuring not to overmix for optimal muffin texture.
05 - Evenly divide batter among muffin cups, filling each approximately two-thirds full.
06 - Bake for 14 to 16 minutes, until muffins are golden and a toothpick inserted into the center emerges clean.
07 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack to finish cooling.
