Description
This delightful corn muffin recipe delivers tender, fluffy goodness crowned with a shimmering, sweet honey butter glaze. It is perfect for a quick breakfast or a cozy side dish, making mornings feel special with simple ingredients.
Ingredients
- 1.5 cups all-purpose flour
- 1 cup yellow cornmeal, medium grind
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup granulated sugar
- 1 cup milk (whole or 2%)
- 2 large eggs
- 0.5 cup unsalted butter, melted (for muffins)
- 0.25 cup honey (for muffins)
- 0.25 cup unsalted butter, softened (for Honey Butter Gold Cap)
- 2 tablespoons honey (for Honey Butter Gold Cap)
Instructions
- Prep Your Pan: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Whisk Dry Ingredients: In a large bowl, whisk together flour, cornmeal, baking powder, salt, and granulated sugar until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together milk, eggs, melted butter, and honey until smooth and evenly colored.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix gently with a spoon or spatula just until moistened; do not overmix. A few lumps are okay.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for 15-20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Make the Honey Butter Gold Cap: While muffins are baking, combine softened butter and honey in a small bowl. Stir until smooth and creamy.
- Gold Cap Finish: Immediately after removing muffins from the oven, brush the tops generously with the honey butter mixture.
- Cool: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
To avoid tough muffins, do not overmix the batter; a few lumps are okay. Pre-measure ingredients beforehand for a smoother process. Use a large cookie scoop to quickly portion batter. For a savory twist, add 0.5 cup shredded cheddar cheese. For sweet and spicy, stir in a finely diced jalapeño. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend. For dairy-free, use plant-based milk and dairy-free butter. For lower sugar, reduce granulated sugar by 0.25 cup or use a natural sugar substitute. Consider adding 0.5 cup fresh corn kernels when in season for extra texture and sweetness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300 calories
- Sugar: 19 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg