Get ready to experience a mouthwatering fusion of classic Southern charm and innovative baking that will transform your breakfast or snack time! These honey cornbread donuts and mini muffins aren't just a recipe – they're a culinary adventure that combines the rustic warmth of cornbread with the irresistible sweetness of honey and a bright, zesty lemon twist. Whether you're a seasoned baker or a kitchen novice, this recipe promises to deliver golden, tender treats that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 donuts, 12 mini muffins
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup honey
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cavity donut pan and a 12-cavity mini muffin pan with non-stick cooking spray or butter.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk together until well blended and no lumps remain.
- In a separate medium bowl, whisk together the honey, milk, vegetable oil, eggs, and lemon zest until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula, mixing just until the ingredients are combined. Be careful not to overmix, as this can make the donuts and muffins tough.
- Transfer the batter to a piping bag or a large zip-top bag with the corner snipped off for easier filling.
- For donuts: Pipe the batter carefully into the donut pan cavities, filling each about 2/3 full. For mini muffins: Fill each cavity about 3/4 full with batter.
- Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Remove from the oven and let the donuts and mini muffins cool in the pan for 5 minutes.
- Carefully remove from the pan and transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar, drizzle with additional honey, or top with a lemon glaze for extra flavor.
- Serve and enjoy your honey cornbread donuts and mini muffins within 2-3 days for maximum freshness.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to tough, dense donuts and muffins.
- Piping Hack: Use a piping bag or zip-top bag for neat, even filling of donut and muffin cavities.
- Check for Doneness: A toothpick inserted in the center should come out clean, and the tops should be golden brown.
- Cooling is Crucial: Let the donuts and muffins cool in the pan for 5 minutes before transferring to a wire rack to prevent sticking and maintain their shape.
- Storage Tip: These treats are best enjoyed within 2-3 days. Store in an airtight container at room temperature.
- Flavor Variations: Experiment with different glazes or toppings like a lemon cream cheese drizzle or a sprinkle of candied lemon zest.
Nutrition Facts
Calories: 200kcal
Carbohydrates: 25g
Protein: 4g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 35mg