STREAMING NOW: Chuckmas

Honey-Thyme Cornbread Muffins

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Patrick Evans-Hylton's blog - Bay Seasoned : http://www.patrickevanshylton.com/patrick_evanshylton/ According to Patrick, these muffins are a 'slightly sweet, extra moist cornbread muffins.'”
READY IN:
35mins
SERVES:
8-12
YIELD:
8-12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F
  2. Prepare traditional muffin tins by coating lightly with a cooking spray, or set a silicone muffin tin aside.
  3. In a medium bowl, whisk eggs; combine with the wet ingredients of sour cream, butter and milk. Stir to incorporate.
  4. In a large bowl, combine the dry ingredients of flour, cornmeal, baking powder, baking soda, salt, thyme and sugar; stir to incorporate and make a well in the center of the mixture.
  5. Pour wet ingredients into the well of the dry ingredients and gently fold to mix; stir until just blended.
  6. Spoon batter into muffin tins about 2/3 of the way full. Bake for about 25 minutes, or until the tops are lightly browned.
  7. Check the doneness by inserting a toothpick in the center of one of the muffins; it should come out clean.
  8. Just before the muffins are done, add a small amount of honey in a saucepan and heat.
  9. Lightly brush the tops of each muffin right out of the oven and still hot, with a little of the honey; the heated muffins will absorb some of the honey.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: