As a side kick to the white and red chili bar, I made these melt-in-your-mouth rosemary honey corn bread muffins, and to be honest, they were my favorite thing at the party!
We planted rosemary this year, and my first time using it was in these rosemary honey cornbread muffins! I knew that rosemary would be a perfect compliment to the sweet corn in this recipe. Rosemary is so yummy in sea salt, herb butter, and so many other things. Not only does it add such a warm flavor to the muffins, your kitchen will smell incredible while they’re in the oven!
Did you know that rosemary also has a ton of health benefits?
Rosemary Honey Cornbread Muffins
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: 12 muffins
Pre-heat oven to 375 degrees.
In a mixing bowl, combine the jiffy mix, baking powder, flour, sugar and salt. Mix the wet ingredients and rosemary in another bowl, whisking to combine. Slowly add the wet to the dry until just mixed.
Line a muffin tin with liners and fill the cups 3/4 of the way and bake for 12-15 minutes, or until the tops are golden.
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Hmmmm…… Brunch or BBQ time?????? probably both because I LOVE corn bread!!!
I love your style!! I’ll take cornbread anytime!
I can smell these now! I love that these are so adaptable to various meals and seasons, but I’m definitely ready for some fall chili with these on the side. Delicious!
I totally agree! I could eat these year round!
This is such a wonderful flavor combination!
I bet these would pair well with a roast for a change of pace from rolls!
WHat a great way to serve cornbread – for actually any time of the day.
Love the idea of using honey and rosemary in these cornbread muffins! They look beautiful and I’m sure they taste divine!
best flavor combo! Thanks for stopping by!
These came out so light and fluffy and I LOVE the rosemary flavor.
Wonderful flavor and texture! Delicious with fresh vegetables in the summer! But serving with chili in the fall also sounds like a winner.