Honey Corn Muffins Recipe

Name: Honey Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter or margarine; 1 cup cornmeal; 1 cup flour; 2 tablespoons sugar - plus more for the tops of the corn muffins; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 eggs; 1 cup sour milk; 1 teaspoon white vinegar; Golden Blossom Honey for drizzling

Servings: persons

5 tablespoons butter or margarine
1 cup cornmeal
1 cup flour
2 tablespoons sugar - plus more for the tops of the corn muffins
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup sour milk
1 teaspoon white vinegar
Golden Blossom Honey for drizzling

1
Preheat Oven 350 degrees:
2
Place all of the dry ingredients in a bowl and mix; add the butter and crumble with your fingers into bits.
3
Gently beat the eggs with the sour milk and add to the dry ingredients while slowly stirring.
4
Fill prepared muffin tins 3/4 of the way and sprinkle the tops of the muffins with sugar.
5
Bake for 20-25 minutes or until the toothpick test comes out clean.
6
Let cool for a few minutes and gently remove from the tins.
7
Serve with Golden Blossom Honey drizzled over the muffin.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 5 tablespoons butter or margarine, 1 cup cornmeal, 1 cup flour, 2 tablespoons sugar - plus more for the tops of the corn muffins, and more.

Yes, Honey Corn Muffins 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.

Honey Corn Muffins

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