Corn Muffin being drizzled with honey

Honey Corn Muffins

  • Author: Kim |
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x


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.




  1. 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
  2. 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
  3. 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
  • Category: Muffins
  • Method: Bake
  • Cuisine: American

Keywords: corn muffins, honey, ina garten, jumbo corn muffins, moist corn muffins, healthy corn muffins, corn muffin recipe, honey corn muffins, fall baking