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Honey cornbread muffins

For a simple and delicious treat, try making these honey cornbread muffins with whipped honey butter. With a soft honey-infused sponge and lashings of light fluffy butter, these muffins are sure to go down well with your favourite cuppa, as part of an afternoon tea spread or as an indulgent dessert.

  • 15 minutes prep. time
  • 20 minutes cooking time
  • Serves 12
  • Cakes, bakes & desserts, Vegetarian
A honey cornbread muffin cut in half with a small amount of whipped honey butter on top
Honey cornbread muffin with whipped honey butter | © National Trust/ William Shaw


  • 250g polenta
  • 250g gluten-free self-raising flour
  • 2 tsp gluten-free baking powder
  • ½ tsp bicarbonate of soda
  • 2 eggs
  • 250g yoghurt
  • 250g clear honey, plus extra to drizzle
  • 250g butter, melted

For the whipped honey butter

  • 250g butter, at room temperature
  • 125g honey


Top tip

The key to the perfect whipped honey butter is to whisk or beat the butter until it's very light and pale in colour. This also makes it easier to spread.

Step 1

Preheat the oven to 190°C/170°C/gas 5 and line a 12-hole muffin tin with paper muffin cases.

Step 2

Put the polenta, gluten-free self-raising flour, baking powder and bicarbonate of soda into a large bowl and whisk together until combined.

Step 3

Put the eggs, plain yoghurt, clear honey and butter into another bowl. Whisk together until combined.

Step 4

Pour the wet mixture into the dry ingredients and mix until fully combined.

Step 5

Divide the mixture evenly between the paper cases and bake for 20–25 minutes until golden brown, risen and set in the middle.

Step 6

Leave the muffins to cool a little. While they're still a little warm, drizzle some honey over the top of each one.

Step 7

To make the whipped butter, place the butter in a bowl and whisk at high speed with an electric whisk for 2 minutes until pale and fluffy.

Step 8

Add in the honey and whisk for another 2 minutes until completely combined.

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