Honey Cornbread Muffins

Golden-brown muffins lined with a cloth napkin.

Cook Time 22

Total Time 22

Tender, buttery honey cornbread muffins made with cornmeal, sweet corn, and a touch of honey. Perfectly balanced between sweet and savory for any meal.

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Servings

Ingredients

½ cup unsalted butter softened
⅔ cup granulated sugar
¼ cup honey
2 large eggs
½ teaspoon salt
1½ cups all-purpose flour
¾ cup yellow cornmeal
½ teaspoon baking powder
½ cup milk
1 can 15 ounces whole kernel sweet corn, drained

Instructions

Preheat the oven:

Preheat your oven to 400°F (204°C). Lightly grease a standard 12-cup muffin tin or line it with paper liners.

Cream the butter and sugar:

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed for approximately 4 to 5 minutes, or until the mixture becomes light and fluffy.

Incorporate remaining wet ingredients:

Add the honey, eggs, and salt to the butter mixture. Continue mixing on medium speed until well combined.

Combine dry ingredients:

In a separate mixing bowl, whisk together the all-purpose flour, cornmeal, and baking powder until evenly blended.

Add dry ingredients to wet:

Gradually incorporate the dry ingredients into the butter mixture, mixing on low speed until just combined. Do not overmix.

Add milk and corn:

Stir in the milk followed by the drained sweet corn until the batter is fully combined.

Portion the batter:

Distribute the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Bake:

Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and serve:

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

To prepare these Honey Cornbread Muffins gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that both the cornmeal and baking powder are certified gluten-free, as cross-contamination can occur during processing.

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