Kid Friendly Mini Cornbread Muffins with Honey Butter

Position rack in center of oven and preheat to 375°F (190°C). Spray a 24-cup mini muffin tin with non-stick spray or brush with melted butter. Dust a light coating of cornmeal inside each cup for that professional bakery finish and extra crunch. If you don’t have a mini pan, use a standard 12-cup tin and increase bake time—see FAQ.

In a large bowl, combine 1 cup (140 g) medium-grind yellow cornmeal, ¾ cup (95 g) all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon fine sea salt. Whisk for a full 30 seconds to aerate and evenly distribute leaveners—this prevents those bitter baking-powder pockets nobody wants.

In a separate medium bowl, whisk 2 large room-temperature eggs until homogenous and slightly frothy. Whisk in ½ cup (120 g) whole-milk vanilla yogurt, ½ cup (120 ml) whole milk, ⅓ cup (115 g) honey, and 4 tablespoons (56 g) melted unsalted butter. Whisk vigorously for 20 seconds; the mixture should look smooth and glossy.

Pour wet mixture into dry ingredients. Using a silicone spatula, fold gently until just combined. Lumps are your friend—over-mixing develops gluten and yields tough, peaked muffins. The batter will resemble thick pancake batter; if it seems stiff, splash in 1 tablespoon milk.

Using a mini cookie scoop or two spoons, divide batter among 24 mini cups, filling each about ¾ full. Lightly tap the tin on the counter to settle air pockets. For picture-perfect domes, dip your finger in water and gently smooth the tops—kids love this part.

Bake for 9–11 minutes, rotating the pan halfway through, until the muffins spring back when lightly pressed and a toothpick inserted into the center comes out with just a few moist crumbs. The edges should be a deep golden brown. Resist over-baking; moisture escapes quickly in mini form.

Place the tin on a wire rack for 3 minutes—steam will help release the muffins. Run a thin offset spatula or butter knife around the edges, then gently lift out. If any resist, invert the entire tin and tap the bottom. Cool completely on the rack so the bottoms don’t sog.

In a small bowl, beat 4 tablespoons (56 g) very soft unsalted butter with 2 tablespoons honey and a pinch of sea salt until light and fluffy—about 1 minute with a fork or 20 seconds with a handheld mixer. Use immediately or refrigerate up to 1 week (bring to room temp before serving).

Slather a dollop of honey butter on warm muffins and watch it melt into every crag. For a party platter, spear each muffin with a bamboo pick and top with a blueberry—suddenly it’s “fancy” enough for grown-ups yet still kid-approved.