Ingredients for Honey Thyme Cornbread Muffins
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup milk
- All Purpose Flour
- Yellow Cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Dried Thyme
- 1/4 cup granulated sugar
- 2 tablespoons honey
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How to Make Honey Thyme Cornbread Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well with cooking spray.
- In a medium bowl, whisk together 2 large eggs.
- Add 1/2 cup sour cream, 1/4 cup melted unsalted butter, and 1/2 cup milk to the eggs. Whisk until combined.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 tablespoon fresh thyme leaves (or 1 teaspoon dried), and 1/4 cup granulated sugar.
- Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently fold until just combined. Do not overmix.
- Fill each muffin cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- While the muffins bake, gently heat 2 tablespoons of honey in a small saucepan over low heat until warm and slightly runny.
- Immediately after removing the muffins from the oven, brush the tops generously with the warm honey.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
11g
Fat
47g
Carbs
7g
