HONEY BUTTER RASPBERRY CORNBREAD MUFFINS

Hey! Welcome back to our weekly recipe series. If you're new here, you can discover more of my culinary creations on social media @alliesbananabread.

When spring meets summer on the calendar, I find myself gravitating toward fruitier desserts. While strawberry shortcake immediately comes to mind, we're not quite there yet.

These honey butter raspberry cornbread muffins perfectly capture this transitional moment in the seasons. They embody exactly how the weather feels right now: cornbread brings that cozy comfort we still crave, while the tartness of raspberries and sweetness of honey hint at brighter days around the corner.

cornbread itself is low key one of my favorites, and Adding raspberries infuses it with a bright, vibrant energy.

As for the honey butter, i experienced cornbread served with honey butter years ago and since then having it with regular butter feels like settling...sorry!

These versatile muffins work beautifully as a morning breakfast, afternoon snack, or anytime treat when the mood strikes.

Enjoy!

Ingredients:

batter:

• 1.5 sticks of butter melted

• 2 eggs

• 1/4 cup of whole fat greek yogurt

• 1 cup buttermilk

• 1/2 cup sugar

• 1/2 cup flour

• 1.5 cup yellow cornmeal

• 1/2 tsp kosher salt

• 2 tsp baking powder

• 1 tsp baking soda

~2 cups of fresh raspberries

honey butter:

• 4 TBSP butter

• 4 TBSP honey

Instructions:

1. Pre-heat oven to 400 degrees

2. Mix dry ingredients together

3. Mix wet ingredients together

4. Combine wet and dry and mix until just combined

5. Fold in raspberries & put into baking pan

7. Bake for ~14 minutes or until you can put a toothpick in a middle and it comes out clean

8. Mix honey and butter together

9. Brush honey butter over cornbread as soon as it comes out of the oven.