March 6, 2013

Honey Corn Muffins

There was a time when I was trying every corn muffin recipe I could get my hands on.  This recipe was the BEST I FOUND.

The flavor is everything you could ask for in a corn muffin.  

You can taste the honey and you can taste the butter.  I LOVE my corn muffins sweet and these are sweet enough on their own, but that doesn't stop me from drizzling more honey on top.

Even though, these are the best I have found so far, that won't stop me from trying new recipes.  If you think you have one that can compete with these - send it my way!
Honey Corn Muffins
2 eggs
1 c. buttermilk
1/4 c. honey
4 Tbl. (1/2 stick) unsalted butter, melted
1 1/4 c. cornmeal
3/4 c. flour
1 Tbl. baking powder
1/4 c. light brown sugar
2 Tbl. sugar
1 tsp. salt

Preheat oven to 400 degrees.  Whisk together eggs, buttermilk, honey and melted butter; set aside.  In a medium bowl, combine the cornmeal, flour, baking powder, brown sugar, sugar and salt.  Make a well in the center of the dry ingredients.  Add the wet ingredients and stir together just until combined.  Divide batter between 12 greased muffin cups, filling 3/4 full.  Bake for 12-15 minutes or until golden.  DO NOT OVERBAKE.  Yield: 12 muffins.

Jenn's Notes: These muffins taste incredible.  Make sure to not overbake or they will be dry.  


  1. I love a good corn muffin - and it has to be sweet. These are perfect!

  2. I have never tried a corn muffin before, but these look so nice!

    I would love it if you could share this on my link party - Serenity Saturday - that goes live tomorrow morning

    Natasha @

    1. I can't believe you have never had a corn muffin! I think you need to make some ASAP! So yummy.


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