Honey Corn Muffins Recipe
A deliciously moist corn muffin that is sweet and perfect for a dessert, breakfast, or BBQ side dish companion.
Servings: 12 large muffins
- 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