Pumpkin Corn Muffins With Honey Butter Recipe

Name: Pumpkin Corn Muffins With Honey Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Unsalted Butter, Softened To Room Temperature, Plus 4 Tablespoons Melted Butter; 8 Tablespoons Honey; 1-1/2 cup All-purpose Flour; 1-1/2 cup Yellow Corn Meal, Finely Ground; 1-1/2 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Fine Sea Salt; 2 whole Large Eggs, Beaten; 1/2 cups Brown Sugar; 1/2 cups White Granulated Sugar; 1/2 cups Canned Pumpkin Puree; 1/2 cups Sour Cream; 1/2 cups Whole Milk

Servings: persons

1/2 cups Unsalted Butter, Softened To Room Temperature, Plus 4 Tablespoons Melted Butter
8 Tablespoons Honey
1-1/2 cup All-purpose Flour
1-1/2 cup Yellow Corn Meal, Finely Ground
1-1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Fine Sea Salt
2 whole Large Eggs, Beaten
1/2 cups Brown Sugar
1/2 cups White Granulated Sugar
1/2 cups Canned Pumpkin Puree
1/2 cups Sour Cream
1/2 cups Whole Milk

1
In the bowl of your stand mixer with whisk attachment fixed, mix 1/2 cup of the softened butter until light and creamy, about 1 minute. Slowly drizzle in the honey while your stand mixer is on low speed until all is incorporate. Scoop into an airtight container, safe for refrigeration, and refrigerate for up to 2 weeks.
2
Preheat your oven to 375u00b0F and spray a muffin tin with a nonstick spray. Set aside.
3
In a large mixing bowl, whisk together the flour, corn meal, baking powder, baking soda and sea salt. Set aside.
4
In the bowl of your stand mixer, with paddle attachment fixed, combine the beaten eggs, brown sugar, and granulated sugar. Beat until all is incorporated. Add the remaining 4 tablespoons of melted butter and pumpkin and beat again to combine. Now slowly add in your sour cream and milk and again, beat to combine. Dig a well in the center of your dry ingredients and slowly stir your wet ingredients into your dry. Stir until it is just combined, being sure to not overmix.
5
Fill your muffin tin 3/4 of the way up the molds and bake for 25-28 minutes or until they begin to brown slightly on top. Let cool for about 5 minutes then serve warm with honey butter.

780

kcal

Calories

Fat

116

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 13 ingredients. The key ingredients include: 1/2 cups Unsalted Butter, Softened To Room Temperature, Plus 4 Tablespoons Melted Butter, 8 Tablespoons Honey, 1-1/2 cup All-purpose Flour, 1-1/2 cup Yellow Corn Meal, Finely Ground, and more.

Yes, Pumpkin Corn Muffins With Honey Butter 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.

Pumpkin Corn Muffins With Honey Butter

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