Honey Corn Muffins – The BakerMama


These Honey Corn Muffins are moist, sweet, and full of creamy corn. They go great with a bowl of hearty chili, a plate of saucy barbecue or as a take-along for your next potluck!

Honey Corn Muffins by The BakerMama

Originally published on January 17, 2013.

Get Ready to Exceed Expectations

We host a lot of BBQs around this house and I think all BBQ should be accompanied by a big hunk of delicious cornbread. So when it comes to feeding a crowd, I wanted to come up with a very simple cornbread recipe that would be easy to serve and easy to eat. These Honey Corn Muffins exceeded my expectations. They are moist, sweet, and full of creamy corn. You just stir together the ingredients, fill up some muffin cups and pop them in the oven. Once they’re ready, they’re ready. I love that I don’t have to worry about cutting the cornbread as I am trying to get everything else ready to serve.

Honey Corn Muffins by The BakerMama

How to Make Honey Corn Muffins

Preheat oven to 350°F. Line a 12-cup muffin tin pan with paper liners and spray with non-stick cooking spray. Then, in a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.

In a medium bowl, whisk together melted butter, honey, eggs, buttermilk and milk until smooth. Pour wet ingredients into dry ingredients and stir just until batter is well combined. Fold in the cream-style corn. Divide batter evenly into prepared muffin cups. Bake for 20-24 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Honey Corn Muffins by The BakerMama

Turn muffins out onto a wire rack to cool. Muffins can be served warm or at room temperature. Store in an airtight container for up to five days.

Honey Corn Muffins by The BakerMama

Serve ‘Em With…

Your search for the best chili recipe is officially over! This is the Best Darn Chili you will ever eat. Hearty and seasoned to perfection with some seriously delicious ingredients, it’s sure to exceed all your chili expectations. A healthy and hearty Turkey Quinoa Chili with Butternut Squash and Edamame for a comfort food fix that you can feel great about eating. You’ll love it!

Honey Corn Muffins by The BakerMama

I hope you and your loved ones enjoy these Honey Corn Muffins as much as we do. When you make it, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share.

Enjoy!

xoxo,

Print

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Honey Corn Muffins by The BakerMama

Honey Corn Muffins


  • Author:
    Maegan – The BakerMama

  • Prep Time:
    15 mins

  • Cook Time:
    35 mins

  • Total Time:
    50 mins

  • Yield:
    12

  • Category:
    Sides

Description

These muffins are moist, sweet, and full of creamy corn. They are perfect for a barbecue or chili night!


  • 1 1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup butter, melted
  • 1/2 cup honey
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup whole milk
  • 3/4 cup cream-style corn

Instructions

  1. Preheat oven to 350°F. Line a 12-cup muffin tin pan with paper liners and spray with non-stick cooking spray.
  2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together melted butter, honey, eggs, buttermilk and milk until smooth. Pour wet ingredients into dry ingredients and stir just until batter is well combined. Fold in the cream-style corn.
  4. Divide batter evenly into prepared muffin cups. Bake for 20-24 minutes, until a toothpick inserted into the center of a muffin comes out clean.
  5. Turn muffins out onto a wire rack to cool. Muffins can be served warm or at room temperature.



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