Fresh Baked Cornbread Muffins Recipe

Prepare oven and pan

Preheat the oven to 400°F (205°C). Grease a 12-cup muffin tin or line with paper liners and lightly spray the liners.

In a large bowl, whisk together the all-purpose flour, FF Bloody Butcher cornmeal, granulated sugar, baking powder, baking soda, and 3/4 teaspoon salt until evenly combined.

In a separate bowl or large liquid measuring cup, whisk the buttermilk, eggs, melted butter, and vegetable oil until smooth and homogenous.

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined — do not overmix. Batter should be slightly lumpy.

Fold in 3/4 cup grated cheddar, the chopped bacon (reserve about 2 tablespoons chopped bacon for sprinkling on top), and 1 tablespoon sliced chives with a few gentle strokes so the mix-ins are distributed but the batter remains airy.

Using an ice cream scoop or two spoons, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the reserved bacon and a little extra cheddar on top of each muffin for a crunchy appearance.

Bake in the preheated oven for 16–20 minutes, rotating the pan halfway through, until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Oven times vary; start checking at 15 minutes.

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly while you prepare the cinnamon hot honey butter.

In a small bowl, combine the softened unsalted butter, 3 tablespoons honey, 1 tablespoon hot honey (or mix 1 tablespoon honey with 1 teaspoon cayenne if using plain honey), 1/2 teaspoon ground cinnamon, and 1/8 teaspoon fine salt.

Using a fork or small whisk, beat the mixture until smooth, fully incorporated, and spreadable. Taste and adjust sweetness or heat (add more hot honey or a pinch more salt) if desired.

Serve: Warm the muffins slightly (10–15 seconds in microwave or return to a 350°F oven for 3–4 minutes if desired). Slather each muffin with a generous dollop of cinnamon hot honey butter and garnish with remaining sliced chives if you like.