Blue Cornbread Muffins with Salty Honey Butter are a treat for your autumnal table. These muffins are tender and fluffy. The blue cornmeal adds a lovely sweetness to these muffins.
6tablespoonsunsalted melted buttercooled to room temperature
Salty Honey Butter:
1/2cupunsalted butter1 stick, room temperature
2tablespoonshoney
1/2teaspooncoarse sea salt
Instructions
To Make the Muffins:
Preheat the oven to 350 degrees F. Butter and flour a muffin tin and set aside. Or you could use muffin liners, just be sure to spray them with a bit of cooking spray.
To a medium bowl, whisk together the blue cornmeal, cake flour, sugar, baking powder and salt.
Using a measuring cup or bowl, measure out the buttermilk, add the egg and the melted butter; beat until thoroughly combined. In one batch, add the wet ingredients to the dry and mix until just combined. Fill the wells of the muffin tin about 3/4 of the way full and transfer to the oven to bake for 10-12 minutes, or until a skewer inserted into the center comes out clean.
To Make the Honey Butter:
Meanwhile, make the honey butter. Using a hand-mixer, beat all of the ingredients together until light and fluffy. Give the butter a taste and adjust the salt accordingly.
Allow the muffins to cool, slightly, and then serve them warm with the honey butter.