Sage Cornbread Muffins with Cranberry Orange Butter
Recipe type: Muffins, Breakfast, Brunch, Bread
Serves: Make 12 muffins
For the Sage Cornbread Muffins
  • 1 c all-purpose flour
  • ⅔ c yellow cornmeal
  • 1½ t baking powder
  • ½ t salt
  • ¼ t baking soda
  • ¼ c LAND O LAKES® Butter with Olive Oil & Sea Salt, softened
  • 3 T honey
  • 2 large eggs
  • ½ c Greek yogurt or sour cream
  • ½ c milk
  • 1T chopped fresh sage
For the Cranberry Orange Butter
For the Sage Cornbread Muffins
  1. Preheat oven to 425°F.
  2. Sift the flour, cornmeal, baking powder, salt, and baking soda together into a large bowl, and set aside.
  3. Combine butter and honey in small bowl, and beat at medium speed until creamy.
  4. Add 1 egg at a time, beating well after each addition.
  5. Stir in the Greek yogurt or sour cream, milk, and sage.
  6. Add the dry ingredients to the wet ingredients, and fold together until just combined.
  7. Spoon batter into 12 greased or paper-lined muffin cups.
  8. Bake for 12-15 minutes or until golden brown.
For the Cranberry Orange Butter
  1. Combine all ingredients in a small bowl.
  2. Beat at medium speed until well mixed.
  3. Refrigerate until firm.
Butter can be stored in the refrigerator in a container with a tight-fitting lid up to 2 weeks.
Recipe by Cupcakes & Kale Chips at