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 350 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 350 degrees fahrenheit for 15-18 minutes. Keep an eye out on these and toothpick test them at the 15 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