Honey Corn Muffins are the perfect blend of sweet and savory, offering a moist and tender crumb that pairs wonderfully with a pat of warm butter or a drizzle of extra honey. Ideal for breakfast, brunch, or a cozy dinner side, these muffins boast the comforting taste of cornmeal balanced with the natural sweetness of honey. The golden crust gives way to a soft, fluffy interior that’s bursting with flavor. Whether enjoyed with a bowl of chili or simply with your morning coffee, these muffins are sure to become a household favorite.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1 cup milk (or buttermilk for extra tang)
- 1/3 cup honey
- 1/3 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Combine the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- Mix the wet ingredients: In a separate bowl, combine the milk, honey, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
- Combine wet and dry ingredients: Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir until just combined—do not overmix; the batter should be slightly lumpy.
- Fill the muffin tin: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 15-18 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely or enjoy warm with an extra drizzle of honey.
Tips:
- For added texture, try mixing in 1/2 cup of corn kernels or 1/4 cup of chopped jalapeños for a sweet and spicy twist.
- Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.
