If you are looking for a moist, sweet corn muffin, these Honey Corn Muffins are for you! They are delicious served warm with a pat of fresh, slated butter, or served alongside some tasty BBQ.
Honey Corn muffins and bread are some of my favorite baked desserts, or side dishes for BBQ. I love the versatility that this baked side or dessert can have. If you are feeling like something more savory, you can add cheese or jalapenos to the batter.
If you are feeling sweeter, and want something more dessert-like honey really does the trick! Today’s recipe is all about adding fresh honey to a homemade corn muffin batter mix, and making a sweet and moist muffin, or bread.
I love using fresh or raw honey in my baking because it is not only more pure, but it adds such an authentically sweet taste to breads, and baked goods.
It is really abundant around here this time of year at farmers markets, but can also be purchased online at stores like Amazon. I buy mine at a local farmer and pay around $9 for a pound.
Ever since I visited the south and got to experience corn bread and BBQ together on one plate, I have started making corn muffins for my ribs and chicken meals. I do not know why, but corn bread and muffins complement sweet ribs, so perfectly!
You do not even have to add honey to the batter because even savory corn muffins or bread pair well with sweet BBQ sauces.
Honey Corn Muffins Recipe
- 1 1/2 cups all-purpose flour
- 1 cup corn meal
- 1 tablespoon baking powder
- 3/4 cup white sugar
- pinch cinnamon
- 1 stick butter unsalted, melted
- 1 cup whole milk
- 2 eggs large size
- 2 tablespoons sour cream
- 2 tablespoons coconut oil unflavored variety *can sub in corn or vegetable oil
- 1/4 cup raw honey
- Preheat your oven to 450 f. and grease a muffin tin (12 ct large muffins size).
- Mix dry ingredients in a large bowl.
- Add melted (but slightly cooled) butter to dry ingredients and then add both eggs; combine.
- Mix in remaining ingredients, and fold well until combined.
- Using an ice cream scooper, scoop batter into each muffin well about 3/4 of the way.
- Bake at 400 degrees f. for 10 mins, and then reduce oven temp to 350 and bake for another 5-8 mins. Once you reduce the oven temp to 350 degrees, keep an eye out on these and toothpick test them at the 6 min mark to ensure they do not dry out. If the toothpick comes out clean, they are all set.
Last month, we enjoyed some Tony Roma ribs at home with some fresh corn salads and Honey Corn Muffins. The muffins came out so moist which was appreciated because all to often I find corn muffins have the tendency to get either dry or hard really quick! I used coconut oil in these which kept them moist.
Will you be making these Honey Corn Muffins? Have you made them? Share below!