Hot Honey Cornbread Muffins
2 Boxes Cornbread Mix
2 Large Eggs
⅔ Cup Whole Milk
8 tablespoons MagicalButter (Melted) (1 Stick)
⅓ Cup Sugar*
3 tablespoons Honey**
1½ teaspoon Cayenne Pepper
16 tablespoons MagicalButter (Melted) (2 Sticks)
2½ Cups Powdered Sugar
1 tablespoon Milk or Heavy Cream
Sugar is optional, if you prefer less sweet cornbread muffins leave the sugar out. *You can substitute regular honey for Hot Honey. We used Hot Honey and Cayenne for extra spice.
Whipped Hot Honey Butter
Preheat the oven to 350 and prepare your muffin tin with liners.
Melt the unsalted Magical butter in a glass bowl and add your sugar. Mix using a whisk until the sugar and butter are combined.
Add in the eggs and milk, whisk together until smooth and combined.
Add the cornbread mix to the wet ingredients and mix. Mix until mostly combined, there may be a few small lumps left in the batter.
Evenly distribute batter into your muffin tin, only filling each cup ⅔ of the way.
Bake for 18-25 minutes or until the edges are golden brown.
Let them cool for 10 minutes in the pan and then transfer the muffins to a cooling rack to finish cooling.
Once the muffins have cooled completely (about 30-45 minutes) begin to make your whipped hot honey butter.
In the bowl of a stand mixer, beat the butter until smooth and fluffy. Add in the honey and cayenne, beat again until combined.
Gradually add in the powdered sugar, a cup at a time. Mix on low and scrape down the bowl between each addition.
Add in the milk and whip on high for about 3 minutes. Scrape down the bowl and mix again for 2-3 minutes.
Add the mixture to a piping bag and pipe onto the muffins. Add a sprinkle of cayenne on top.
Store any extra whipped butter in a mason jar and save for up to one month.
Serve and enjoy the muffins within 3 days.