Tag: sweet cornbread muffins

Blueberry Cornmeal Tea Cakes with Honey Butter Icing

Posted on by Mari Vasseur
Blueberry Cornmeal Tea Cakes with Honey Butter Icing

If you’re looking forward to spring as much as I am, you’ll love these tender, fluffy Blueberry Cornmeal Tea Cakes. They taste like soft, sweet cornbread with the added freshness of juicy blueberries. The Honey Butter Icing adds the perfect, sweet finish. Who doesn’t love cornbread slathered with honey and butter? It’s a match made in heaven and it works so well on these delightful tea cakes.

I placed them upside down because they look more pretty and elegant that way. I added some fresh, pesticide free violas to the tops. They would also be cute decorated with fresh blueberries or chamomile flowers.

This versatile recipe can also be made into muffins by filling the muffin pan cups 2/3 full instead of 1/2 full. The baking time may be a little longer. Place the muffins right side up on the cooling rack.

To see the inside of the tea cakes, watch the TikTok video. Click here.

Blueberry Cornmeal Tea Cakes with Honey Butter Icing

Sweet, soft cornbread cakes with blueberries, topped with honey butter icing
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 12

Ingredients
  

Blueberry Cornmeal Tea Cakes

  • 1 ¼ cups (159g) all purpose flour, sifted
  • ½ cup plus 2 1/2 tablespoons (130g) granulated sugar
  • ¼ cup (36g) cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 2 large eggs
  • ¾ cup (170g) sour cream
  • ¼ cup (57ml) vegetable oil or neutral oil of your choice
  • 2 tablespoons (28g) unsalted butter, melted
  • ¾ teaspoon pure vanilla extract
  • Zest of 1 small lemon
  • 1 cup (170g) blueberries

Honey Butter Icing

  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 tablespoon honey
  • Pinch fine sea salt
  • 1-2 tablespoons whole milk or half and half

Instructions
 

Blueberry Cornmeal Tea Cakes

  • Preheat the oven to 350ºF (180ºC). Grease and flour a 12-serving muffin pan*.
  • In a large bowl, whisk together the flour, sugar, cornmeal, baking powder and salt.
  • In a medium bowl, whisk together the eggs, sour cream, oil, butter, vanilla and lemon zest until smooth.
  • Stir the wet ingredients into the dry ingredients until combined. Don't over mix. A few lumps are okay. Fold in the blueberries.
  • Fill the muffin cups half full. Bake until the tops of the cakes are light golden, the tops are springy and a toothpick inserted into the center of the cakes comes out clean, about 14-16 minutes.
  • Cool the cakes in the pan for 5 minutes, then remove them from the pan and place them upside down on a cooling rack. Top the cooled cakes with Honey Butter Icing.

Honey Butter Icing

  • In a medium bowl, whisk together the powdered sugar, butter, honey, salt and 1 tablespoon of milk. Add additional milk as needed to achieve your desired consistency. Whisk until smooth.

Notes

To find the muffin pan I used, click here.
Keyword blueberry, cake, cornbread

Sweet Cornbread Muffins

Posted on by Mari Vasseur

These soft, tender, fluffy, sweet cornbread muffins are my favorite version of cornbread ever! No hate to the crumbly, savory cornbread that some people prefer. I like that too! Coincidentally, the latter has fans who leave the most heated comments on my cornbread posts. Maybe their cornbread is making them cranky. This cornbread recipe is delightful and would cheer up anyone, especially when it’s served warm and slathered with butter and honey. Positively divine.

I used a square muffin pan because it makes the muffins look absolutely adorable. The pan is also known as a brownie pan. The pan details are in the recipe notes. Feel fee to use a standard round muffin pan instead.

Sweet Cornbread Muffins

Soft, tender, fluffy, sweet cornbread muffins
Print Recipe
Servings 12 square muffins

Ingredients
  

  • 2 ½ cups (11 1/4 oz or 319g) all purpose flour, sifted
  • 1 â…“ cups (9 3/8 oz or 266g) sugar
  • ½ cup (2 1/2 oz 71g) cornmeal
  • 4 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 4 large eggs
  • 1 ½ cups (12 oz or 355ml) sour cream
  • ½ cup (4 oz or 118ml) vegetable oil or neutral oil of your choice
  • ¼ cup (2 oz 57g) unsalted butter, melted and cooled to room temperature

Instructions
 

  • Preheat oven to 350ºF. Grease and flour a 12-serving square muffin pan, also known as a brownie pan.* (You can also use a traditional round muffin pan. The baking time may be a little shorter.)
  • In a large bowl, whisk together flour, sugar, cornmeal, baking powder and salt.
  • In a separate bowl, whisk eggs, sour cream, oil and butter until smooth.
  • Add egg mixture into the flour mixture and mix just until combined. A few lumps are okay.
  • Transfer batter to prepared pan, filling wells halfway full. (Fill 2/3 full if using a round muffin pan.)
  • Bake until edges turn golden brown and a toothpick inserted into center comes out clean, about 17-20 minutes. Do not over bake.
  • Let cool in pan for 5 minutes them transfer muffins to a cooling rack. Serve warm or room temperature.

Notes

*I used a Fat Daddio's square muffin pan. It's available at kitchen stores and online.  If you can't find that one, Chefmade also makes a good one. The cavities on that one are a little smaller, so the baking time may be shorter. To find it, click here.
If you're using a dark colored pan, reduce your oven temperature to 325ºF
Keyword cornbread, muffins