Cornbread Muffins (Lightened Up But the Best Ever)

Servings: 18
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 1 cup cornmeal
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup applesauce
  • 1/4 cup butter , melted
  • 2 Tbsp honey
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 recipe Whipped Honey Butter , recipe follows

Whipped Honey Butter

  • 1/2 cup salted butter , softened
  • 1/3 cup honey
  • 1/4 cup powdered sugar


  1. In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees. In a bowl, whisk together flour, baking powder, baking soda and salt, set aside. 
  2. Add applesauce, melted butter, honey and sugar to cornmeal mixture and whisk until well combine. Mix in eggs. Stir in dry ingredients and whisk just until combine and no longer lumpy. Divide mixture evenly among 18-19 paper lined muffin cups filling each one 2/3 full. 
  3. Bake in preheat oven for 13-16 minutes until toothpick inserted into center of muffin comes out clean. Allow to cool completely if "frosting" with whipped honey butter, or serve warm slathered with whipped honey butter (melty and drippy delicious mmm).

Whipped Honey Butter

  1. In a mixing bowl, with an electric hand mixer, whip together all ingredients until light and fluffy about 2 minutes.