Sweet Corn & Honey Muffins

Recipe Collection: Breakfast

Sweet Corn & Honey Muffins bring the warmth of a vegetarian American classic to your table, combining the sweetness of honey with the delightful texture of real corn kernels. Perfect for breakfast, a snack, or as a side to your favorite chili, these muffins feature a golden crust and a soft, moist interior that is sure to please everyone at the table.

These muffins are not only delicious but also versatile, making them a great addition to any meal. Enjoy them warm with butter or as a comforting side dish. Easily find this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list to help you save on ingredients. Select this recipe, organize your ingredients, and follow our step-by-step guide to create something wonderful today!

Overview

These Honey-Infused Cornbread Muffins are a delightful twist on a classic favorite. With the addition of real corn kernels, these muffins offer a burst of sweetness and texture in every bite. Perfect for pairing with chili or enjoying on their own, these muffins are sure to become a staple in your kitchen.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Serving Size: 12

Cooking Time: 35 minutes

Ingredients

• 2/3 Cup (c) white sugar
• 1/2 Cup (c) butter, softened
• 1/4 Cup (c) honey
• 2 Large eggs
• 1/2 Teaspoon (tsp) salt
• 1 1/2 Cups (c) all-purpose flour
• 3/4 Cup (c) cornmeal
• 1/2 Teaspoon (tsp) baking powder, sifted
• 1/2 Cup (c) milk
• 3/4 Cup (c) frozen corn kernels, thawed

Steps

1. Preheat your oven to 400 degrees F (200 degrees C). Prepare a 12-cup muffin tin by greasing it or lining it with paper liners.
2. In a large mixing bowl, cream together the sugar and softened butter until light and fluffy. Add the honey, eggs, and salt, and beat until well combined.
3. In a separate bowl, whisk together the all-purpose flour, cornmeal, and baking powder. Gradually add the dry ingredients to the wet mixture, blending thoroughly.
4. Stir in the milk until the batter is smooth, then gently fold in the thawed corn kernels.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your homemade Sweet Corn & Honey Muffins!