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    Home » Breakfast » Muffins

    Honey Corn Muffins

    5 from 2 votes
    4 Comments

    Oct 2, 2019

    (updated Nov 14, 2024)

    by Kimberlee Ho

    Jump to Recipe

    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.

    Corn muffins being drizzled with honey

    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.

    honey corn muffins with blackberries sprinkled around

    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!

    Overhead photo of jumbo corn muffins with honey and blackberries around

    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
    Honey Corn Muffins with bite taken out

    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.

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    Corn Muffin being drizzled with honey

    Useful Cooking Tools for This Recipe

    12-cup muffin tin

    Silicone Cupcake Liners

    Mixing Bowls

    Corn muffins being drizzled with honey

    Corn Bread Muffins with Honey

    Corn bread muffins with a touch of honey. Doesn't that just sound like pure heaven? These muffins are filled with so much comforting flavor and can be eaten on their own or pair perfectly with many main dish meals.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Course: All Recipes, Breakfast, Brunch, Snacks
    Cuisine: American
    Keyword: corn bread, Corn bread muffins with honey, corn muffins, cornbread, cornmeal, honey
    Servings: 12
    Calories: 346kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Ingredients

    • 1 cup unsalted butter
    • 3 cups all-purpose flour
    • 1 cup granulated sugar
    • 1 cup cornmeal medium grind
    • 2 tablespoons baking powder
    • 1 ½ teaspoons kosher salt
    • 1 ½ cups whole milk
    • 3 tablespoons honey
    • 2 large eggs room temperature
    US Customary - Metric

    Instructions

    • 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.
    • 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 and cooled 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 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.

    Notes

    • 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

    Nutrition

    Serving: 1serving | Calories: 346kcal | Carbohydrates: 43g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 530mg | Potassium: 105mg | Fiber: 1g | Sugar: 19g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 2mg
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    Honey Corn Muffins | kickassbaker.com pin for Pinterest with text overlay

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    Filed Under

    MuffinsBeginnerFallHolidays
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    Reader Interactions

      5 from 2 votes (1 rating without comment)

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      Comments

    1. Tasia ~ TwoSugarBugs

      October 05, 2019 at 11:14 am

      We are big corn bread fans and these muffins look fantastic! I love that nice, golden muffin top!!

      Reply
      • Kim

        October 06, 2019 at 4:58 pm

        Yesssss!!! MY little one is a huge fan of cornbread in any form, so these muffins are always a big hit with her, too! 🙂

        Reply
    2. Maria

      November 01, 2020 at 8:40 am

      5 stars
      Very happy with the taste and texture of this muffin. Finally found a great corn muffin recipe! Thanks. PS - Small family , so I cut recipe in half with no problems.

      Reply
      • Kim

        November 02, 2020 at 11:46 am

        This is great to hear! So glad you enjoyed them!

        Reply

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