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honey cornbread donuts and mini muffins with lemon

honey cornbread donuts and mini muffins with lemon

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. 1 cup cornmeal
  2. 1 cup all-purpose flour
  3. 1/2 cup honey
  4. 1/2 cup milk
  5. 1/3 cup vegetable oil
  6. 2 large eggs
  7. 1 tablespoon lemon zest
  8. 1 tablespoon baking powder
  9. 1/2 teaspoon salt

Instructions

  1. 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.
  2. In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk together until well blended and no lumps remain.
  3. In a separate medium bowl, whisk together the honey, milk, vegetable oil, eggs, and lemon zest until smooth and fully incorporated.
  4. 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.
  5. Transfer the batter to a piping bag or a large zip-top bag with the corner snipped off for easier filling.
  6. 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.
  7. 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.
  8. Remove from the oven and let the donuts and mini muffins cool in the pan for 5 minutes.
  9. Carefully remove from the pan and transfer to a wire rack to cool completely.
  10. Optional: Dust with powdered sugar, drizzle with additional honey, or top with a lemon glaze for extra flavor.
  11. Serve and enjoy your honey cornbread donuts and mini muffins within 2-3 days for maximum freshness.

Tips

  1. Temperature Matters: Ensure all ingredients are at room temperature for smoother mixing and better incorporation.
  2. Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to tough, dense donuts and muffins.
  3. Piping Hack: Use a piping bag or zip-top bag for neat, even filling of donut and muffin cavities.
  4. Check for Doneness: A toothpick inserted in the center should come out clean, and the tops should be golden brown.
  5. 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.
  6. Storage Tip: These treats are best enjoyed within 2-3 days. Store in an airtight container at room temperature.
  7. 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

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