These honey corn muffins are simple to whip up whenever you need a breakfast bread or a bread to serve with your favorite chili or soup.
These simple corn bread muffins are a little bit sweet, but not overly so. They're easy to make and can be ready in less than an hour.
I love the crispy brown edges of these muffins too. While I usually like to use paper liners when making muffins, with these corn muffins, I wanted to add the flavor of a crispy browned crust. In fact, one of my favorite ways to serve leftovers of these muffins is to slice and toast them, adding more caramelized flavor.
Serve these warm with a little bit of melty butter. You can also add some honey or jam if you want something sweet, especially for breakfast.
Ingredients in these Corn Muffins:
Yellow corn meal: I used finely ground degermed corn meal. If you use a coarser cornmeal, definitely let the mixed batter sit for about 15 to 20 minutes before baking.
Buttermilk: You can either use fresh buttermilk or powdered buttermilk. If you use powdered buttermilk, whisk the powder into the dry ingredients and the corresponding amount of water with the wet ingredients. You could also use a 50/50 mixture of milk and sour cream or plain yogurt.
Pantry Ingredients: Honey, all-purpose flour, baking powder, brown sugar (dark or light), granulated sugar, and salt.
From the Refrigerator: Unsalted butter and eggs.
To Make these Muffins:
In one bowl, whisk together the eggs, buttermilk, honey and butter.
In another bowl, whisk together the flours, baking powder, salt, and sugars.
Pour the liquid ingredients into the dry ingredients and fold them all together. Scoop the batter with a cookie scoop into a buttered 12-cavity muffin tin and bake for 13 minutes or so.
Cool them for about 10 minutes in the pan before turning them out to serve warm, with lots of butter.
Recipe Variations:
Purposely, these muffins are plain, just like cornbread. However, you can play with these muffins and add some corn kernels, jalapeños, scallions, grated cheddar, or chopped cooked bacon.
For More Cornmeal recipes, be sure to try:
and be sure to scroll through a Variety of Corn Muffins!
Serve these muffins warm, fresh out of the pan. If you have any leftovers, keep them in an airtight container at room temperature for two to three days. Rewarm muffins in the microwave for about 20 seconds, slice in half, and serve with butter.
These muffins disappeared just about as fast as any muffins I've made. We had them fresh from the oven for breakfast and had leftovers warmed the next day with bowls of chili. My son had three!
Muffin Monday!
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
- Amarena Cherry Lemon Muffins from Food Lust People Love
- Cranberry Eggnog Muffins from Jolene's Recipe Journal
- Honey Corn Muffins from Karen's Kitchen Stories
- Orange and Pear Muffins from A Day in the Life on the Farm
- Orange Poppy Seed Mini Muffins from A Messy Kitchen
- Sourdough Cranberry Banana Muffins from Zesty South Indian Kitchen
Honey Corn Muffins
Ingredients
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup honey
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
- 1 1/4 cups (195 grams) yellow cornmeal
- 3/4 cup (130 grams) all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup packed brown sugar (light or dark)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- Butter and / or spray oil for prepping the muffin tin
Instructions
- Heat your oven to 400 degrees F and spray a 12-cavity muffin pan with spray oil or brush the cavities with melted butter.
- In a medium bowl, whisk together the eggs, buttermilk, honey, and melted butter.
- In a large bowl, whisk together the cornmeal and flour, baking powder, brown sugar, granulated sugar, and salt.
- Pour the liquid ingredients into the dry ingredients and fold everything together until just combined.
- Using a 1/4 cup cookie scoop, portion the batter among the muffin tin cavities, filling them about 3/4 full. Tap the pan on the counter to flatten the tops and let out any air.
- Bake the muffins for 12 to 15 minutes, until a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for 10 minutes. Turn the muffins out of the pan onto a wire rack.
- Serve warm with lots of butter.
Nutrition Facts
Calories
197Fat (grams)
6 gSat. Fat (grams)
3 gCarbs (grams)
32 gFiber (grams)
2 gNet carbs
30 gSugar (grams)
14 gProtein (grams)
4 gCholesterol (grams)
43 mgRecipe adapted from Baked Explorations: Classic American Desserts Reinvented (2011).
Yes to all of it, the crispy brown outside, the slicing and toasting, and also how fast they'd disappear here!
ReplyDeleteI love corn muffins and these sound like they would be a big hit in this household.
ReplyDeleteThe golden brown outsides are the best! Great decision to bake these without paper liners!
ReplyDeleteNow that, to me, is the quintessential corn muffin!
ReplyDelete