Ingredients
Method
- Preheat your oven to 400°F and line a muffin pan with cupcake liners in preparation for baking.
- In a large bowl, sift together 1 cup yellow cornmeal, 1 ½ cups of flour, 1 Tablespoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set this dry ingredient mixture aside for later use.
- In a medium bowl, combine lightly beaten 2 eggs, 1 cup honey, ½ cup canola or vegetable oil, and ½ cup milk. Whisk these wet ingredients together until well combined.
- Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
- Fill muffin liners with batter to the top and bake at 400°F for 5 minutes. Without opening the door, lower the oven to 350°F and bake 10 to 13 minutes more, until the tops are lightly browned and the muffins pass the toothpick test: a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register 200 to 205°F.
- After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.
Notes
Pastry flour or all-purpose flour Selection Note: Select your flour thoughtfully to achieve the ideal muffin texture! Pastry flour produces airy and delicate muffins, while all-purpose flour yields a more substantial, robust texture.
Flour Measuring Tip: For precise measurements, refrain from scooping flour directly from the container. Instead, delicately spoon flour into your measuring cup and level it off using the flat side of a knife. This straightforward method guarantees accuracy, resulting in consistently delightful muffins with every batch.