Hot Honey Cornbread Muffins
MagicalButter
12
Ingredients
Cornbread
- 2 Boxes Cornbread Mix
- 2 Large Eggs
- ⅔ Cup Whole Milk
- 8 tablespoons MagicalButter (Melted) (1 Stick)
- ⅓ Cup Sugar*
Whipped Hot Honey Butter
- 3 tablespoons Honey**
- 1½ teaspoon Cayenne Pepper
- 16 tablespoons MagicalButter (Melted) (2 Sticks)
- 2½ Cups Powdered Sugar
- 1 tablespoon Milk or Heavy Cream
- MagicalButter Machine
- 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.
Directions
- 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.
