Corn-Studded Corn Muffins with Honey Mascarpone

Name: Corn-Studded Corn Muffins with Honey Mascarpone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup finely ground cornmeal; 1/2 cup sugar; 1 tablespoon baking powder; Kosher salt; 2 large eggs; 1 cup buttermilk, at room temperature; 1 stick unsalted butter, melted; 1 cup fresh corn kernels (from about 1 1/2 ears); 1/2 cup mascarpone cheese; 1 1/2 tablespoons honey

Servings: persons

1
Preheat the oven to 350 and line a 12-cup muffin tin with paper or foil liners.
2
In a medium bowl, whisk the flour, cornmeal, sugar, baking powder and 1 teaspoon of salt.
3
In a large bowl, beat the eggs with the buttermilk and melted butter.
4
Whisk in the dry ingredients, then fold in the corn kernels.
5
Spoon the batter into the prepared muffin cups.
6
Bake for 15 to 18 minutes, until a toothpick inserted in the center of the muffins comes out clean.
7
Let the corn muffins cool in the pan for 10 minutes before turning them out onto a wire rack to cool completely.
8
In a small bowl, whisk the mascarpone with the honey and a pinch of salt.
9
Serve with the muffins.

1068

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup finely ground cornmeal, 1/2 cup sugar, 1 tablespoon baking powder, and more.

Yes, Corn-Studded Corn Muffins with Honey Mascarpone falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!