Honey Cornbread Muffins

By zhanghengshuo

12 Person

30 Minutes

186 Calories

Honey cornbread muffins recipe that’s easy, fast and will be the perfect complement to any feast. These golden muffins have cornmeal and sweet honey in each bite. You can crave those sweet corn cakes. Breakfast, lunch, or dinner, there’s never a wrong time for them. When feeding a crowd, especially for a busy holiday feast like Thanksgiving, individual servings are the way to go.

Ingredients

3/4 cup yellow corn kernels, cooked, optional
1/2 cup honey
4 tbsp. unsalted butter, melted
2 large eggs
1 cup reduced-fat milk or whole milk
1 tsp. salt
1/2 cup granulated sugar
1 tbsp. baking powder
1 cup all-purpose flour or gluten-free flour
1 cup yellow cornmeal

Method

01

Preheat oven to 400°F. In a large bowl mix the cornmeal, flour, baking powder, sugar, and salt.
02

In a medium-sized bowl, whisk together the milk, eggs, butter, and honey.
03

Add the wet to the dry ingredients and stir until just mixed. Gently fold in the corn.
04

Lightly spray the muffin tins with nonstick cooking spray. Skip this step is using paper liners. Fill the muffin tins 2/3 full with the batter.
05

Place the muffin tin on a sheet pan and bake in the center rack of the oven. Bake for 15 minutes, until golden and toothpick inserted in the center, comes out clean.
06

Allow muffins to cool for 5 minutes in the pan, and then transfer to a cooling rack. Do not leave the muffins in the tin longer than 5 minutes. Otherwise, they will become soggy as it cools.

Related Tags

Honey Cornbread Muffins

3.5

( By zhanghengshuo )

01 Information

Grade easy
Serving 12 servings
Calorie 186 Kcal
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

3/4 cup yellow corn kernels, cooked, optional

1/2 cup honey

4 tbsp. unsalted butter, melted

2 large eggs

1 cup reduced-fat milk or whole milk

1 tsp. salt

1/2 cup granulated sugar

1 tbsp. baking powder

1 cup all-purpose flour or gluten-free flour

1 cup yellow cornmeal

03 Method

Step 1

Preheat oven to 400°F. In a large bowl mix the cornmeal, flour, baking powder, sugar, and salt.

Step 2

In a medium-sized bowl, whisk together the milk, eggs, butter, and honey.

Step 3

Add the wet to the dry ingredients and stir until just mixed. Gently fold in the corn.

Step 4

Lightly spray the muffin tins with nonstick cooking spray. Skip this step is using paper liners. Fill the muffin tins 2/3 full with the batter.

Step 5

Place the muffin tin on a sheet pan and bake in the center rack of the oven. Bake for 15 minutes, until golden and toothpick inserted in the center, comes out clean.

Step 6

Allow muffins to cool for 5 minutes in the pan, and then transfer to a cooling rack. Do not leave the muffins in the tin longer than 5 minutes. Otherwise, they will become soggy as it cools.

04 Author

zhanghengshuo

56 Recipes

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