Honey Cornbread Muffins PT30M https://img4.recipesrun.com/201907/2019/1010/97/5/383167/300x200x50.jpg 12 servings 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

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.

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Honey Cornbread Muffins

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.
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 zhanghengshuo
56 Recipes
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