Recipe Box: Acorn Muffins!

acorn corn bread
Buttermilk cornbread acorns. Cute, right?
I really adore my acorn muffin pan. It's my favorite pan to use for madeleines, muffins or quick breads. These days, I've been using it to make little cornbread muffins. Now that fall is here, they are perfect for floating in bowls of soup or chili.

There are two types of cornbreads. Kurt likes the gritty, dry, sugarless kind that crumbles when you touch it. Preferably made in a hundred-year-old, bacon grease coated cast iron skillet that's never been washed. While this cornbread has its definite merits, I like to have a sweeter cornbread with spicy chili to sooth my wimpy tongue. Just a little sweet, with buttermilk and a hint of cayenne pepper.

Buttermilk Cornbread Muffins

1/4 c. butter, melted
3 tbsp honey
2 eggs
1 c. buttermilk
1 c. flour
2/3 c. yellow cornmeal
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda soda
1/4 tsp cayenne pepper

Preheat oven to 350 degrees. Combine dry ingredients, whisk together and set aside.
In a large bowl, beat eggs and butter. Stir in buttermilk and honey. Add dry mixture and stir just until smooth. Pour into muffin cups, about 3/4 full. Bake until slightly golden and a toothpick comes out clean, about 15-20 minutes.


  1. These are too fun!! I love them.

  2. This is the cutest thing I've seen all day! Found you via Edible Crafts.

  3. This is the cutest thing I've seen all day! Found you via Edible Crafts.

  4. These are the most adorable muffins I have ever seen! I wish I had your pan - it would fire up the rest of my family to bake just to have the muffins come out like that.

  5. Is that the one?

    How did you put together and make whole acorn instead half acorn?

    1. Yep, that's it! The batter rises in the pan, making the shape of the whole acorn.

    2. Thank you! I just ordered it. I am looking forward to make this with your recipe.


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