Go Back
+ servings
Print Recipe
0 from 0 votes

Honey Corn Muffins Recipe

A deliciously moist corn muffin that is sweet and perfect for a dessert, breakfast, or BBQ side dish companion.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: Corn Muffins, Honey Corn Muffins
Servings: 12 large muffins
Calories: 392cal


  • 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.


Nutritional values are meant to be a guide and may vary.
These muffins stay fresh for up to 3 days in an airtight container. 
You can also freeze them for up to 3 months in a freezer-safe bag or container. 
Heat them up in the microwave. 


Serving: 1muffin | Calories: 392cal | Carbohydrates: 68g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 25mg | Potassium: 218mg | Fiber: 2g | Sugar: 46g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg