Corn muffins with a touch of honey. Doesn’t that just sound like pure heaven? These muffins are filled with so much comforting flavor. And they’re just perfect as a complement to your bowl of chili this winter, as a side dish at your Thanksgiving table, or for breakfast with a generous drizzle of honey or smattering of jam.
The perfect corn muffin recipe
The great news about these Honey Corn Muffins is that they’re super simple to put together. There are very few steps involved and the majority of the ingredients you most likely already have on hand. A couple of the key ingredients here are the medium-grind cornmeal and the honey. You can, of course, use a finer grain of cornmeal if that’s what you have. The texture will be less grainy and softer than if using medium-grind cornmeal.
Why add honey to your corn muffins?
If you’re lucky enough to have a farmer’s market in town, pick up some local honey for this recipe. If you’re super lucky like me and have a family member who keeps her own bees, grab up some of that fresh honey and savor every single bit of it. You only need a few tablespoons for the Honey Corn Muffins batter, but be sure to save some more for drizzling on top.
Honey helps add and keep moisture in the honey corn muffins while they’re baking. Adding it into the batter itself helps produce a tasty and moist corn muffin. Drizzling extra on top is just like icing a cake – not entirely necessary but makes everything ten times better!
Tips for Making This Recipe
- This recipe calls for melted and cooled butter in the honey corn muffin batter. Adding hot, melted butter to your wet ingredients which also include eggs, is not recommended. This will likely end with scrambled eggs rather than a cohesive mix of wet ingredients. My tip is to make sure the butter has cooled before adding it to the wet ingredients. The best way to do this is to melt your butter first, before you get started with step one. Then, allow it to cool on your counter or in the fridge while you mix the rest of the ingredients
- Most muffin recipes call for filling the muffin pan only ½ way or ⅔ of the way to the top with batter. For these bad boys, don’t be shy – fill ‘em to the top! They won’t overflow when baking. Instead you’ll get beautiful muffin tops with a nice golden brown color around the outside and the perfect muffin top texture
- The secret to attaining that bakery-style dome shape comes down to how you bake these honey corn muffins. Start the oven at 425 degrees F. Bake for 5 minutes, then lower the temperature to 350 degrees F for the remainder of the bake time. That initial blast of heat helps attain that perfect dome on top
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
Looking for more Muffin recipes? Try these favorites:
- Banana Chocolate Chip Muffins
- Bakery-Style Double Chocolate Chip Muffins
- Banana Muffins Swirled with Dulce de Leche
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Honey Corn Muffins
These Honey Corn Muffins are the perfect complement to your bowl of chili this winter, as a side dish at your Thanksgiving table, or for breakfast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Bake
- Cuisine: American
- Prepare: Preheat the oven to 425°F. Line a 12-cup muffin tin with silicone cupcake liners or paper cupcake liners. Set aside. In a small microwave safe bowl, melt the sticks of butter. Set aside or place in the fridge to cool while you prepare the rest of the batter
- Make Corn Muffins Batter: In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the melted butter, milk, honey, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the muffin tin, filling each one to the top
- Bake Muffins: Bake at 425ºF for 5 minutes then lower the temperature to 350ºF for 25 minutes, or until the tops are crisp and a toothpick inserted into the center comes out clean. Cool slightly and remove from the pan
- Store in airtight container or ziptop storage bag at room temperature for up to one week
- To freeze, wrap each muffin tightly in plastic wrap and store in a ziptop storage bag that’s freezer-safe for up to 3 months. Thaw in the fridge overnight or warm gently in the microwave for 1 minute on 50% power or until muffin is defrosted and warmed through
Keywords: corn muffins, honey, ina garten, jumbo corn muffins, moist corn muffins, healthy corn muffins, corn muffin recipe, honey corn muffins, fall baking
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