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Flavorful Gochujang Honey Butter Cornbread Muffins

gochujang honey butter cornbread muffins - featured image
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Sweet, spicy, and comforting cornbread muffins with a unique Korean twist from gochujang and a luscious honey butter glaze. These muffins are tender with a golden crust and a subtle heat balanced by honeyed richness.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (can swap with gluten-free blend if needed)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or milk with 1 tablespoon vinegar as a substitute)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • 2 tablespoons gochujang paste
  • 3 tablespoons unsalted butter, softened (for honey butter glaze)
  • 2 tablespoons honey (local honey works beautifully)
  • Pinch of salt (for honey butter glaze)

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease your muffin tin or line it with paper liners.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt, breaking up any clumps.
  3. In a separate medium bowl, whisk buttermilk, eggs, and gochujang paste until smooth.
  4. Slowly stir melted unsalted butter into the wet mixture, ensuring the butter is cooled.
  5. Gently fold the wet ingredients into the dry mixture using a rubber spatula until just combined; a few lumps are okay.
  6. Spoon the batter evenly into the prepared muffin tin, filling each about 3/4 full.
  7. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. While muffins bake, mix softened butter, honey, and a pinch of salt in a small bowl until well combined to make the honey butter glaze.
  9. When muffins come out warm, immediately brush the tops generously with the honey butter glaze.
  10. Let muffins cool in the tin for 5 minutes before transferring to a wire rack. Best enjoyed warm but hold up well at room temperature.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature eggs and buttermilk for fluffier texture. Brush honey butter glaze while muffins are warm for best absorption. Adjust gochujang amount to control spice level. Tent muffins with foil if browning too fast. Variations include adding fresh corn kernels, chopped nuts, scallions, or sesame seeds. For vegan or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: cornbread muffins, gochujang, honey butter, spicy cornbread, Korean chili paste, sweet and spicy muffins, easy muffin recipe

Find it online: https://milaspoon.com/flavorful-gochujang-honey-butter-cornbread-muffins-easy-sweet-spicy-recipe/