Honey Corn Muffins Recipe

If you prefer your corn muffins slightly sweet yet not dessert-like and light enough to accompany chili or soup without being too filling, here's a recipe worth trying. They're also good for breakfast, snacks or served alongside crustless quiche or egg dishes like Cottage Cheese Spinach Bake.

Cupcake Liners vs. No Liners

Notice how different the muffins look? I used cupcake liners for half, and rubbed the muffin tins with a little shortening for the other half. The shortening rubbed tins create a crispy-edged crater like thing (which is not a complaint, in this case), while the paper lined muffins rose with normal crowns.

Lighter Version

If you'd like to make an even lighter version, you can cut out the butter and use a sugar alternative in place of the sugar.

Blueberry or Pineapple Version

For Blueberry Honey Corn Muffins, add 1 cup of drained, dried blueberries to the batter. For pineapple, add ½ teaspoon of vanilla extract and 8 oz of very, very, well drained, crushed pineapple.

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Recipe

Honey Corn Muffins

Anna

Light textured and slightly sweet corn muffins.

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Prep Time 10 minutes mins

Cook Time 17 minutes mins

Cooling 5 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine American

Servings 12 muffins

Ingredients

 

• 2 tablespoons melted butter
• 2 tablespoons corn oil or any vegetable oil
• 2 large eggs
• ¼ cup honey
• 1 cup buttermilk
• ¾ cup all-purpose flour (130 grams)
• 1 ¼ cups cornmeal
• ¼ cup granulated sugar
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• ¾ teaspoon salt plus an extra pinch

Instructions

 

• Preheat oven to 400 degrees F. Line a 12 count muffin tin with paper liners or grease thoroughly with some extra butter.
• Whisk together the melted butter, oil, eggs, honey and buttermilk and set aside.
• In a large mixing bowl, stir together flour, cornmeal, sugar, brown sugar, baking powder and salt. Stir for at least two minutes or until very evenly blended.
• Add the dry mixture to the wet mixture and stir just until blended.
• For slightly taller muffins you can let the batter stand for 15 minutes.
• Divide batter between muffin cups (cups should be about ¾ full) and bake for about 15 to 18 minutes or until edges are brown.
• Let the muffins cool in the pan for about 5 minutes, then carefully remove and let cool completely.

Keyword Corn Muffins, Honey Corn Muffins

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