Celebrating Modern Jewish Living Through Food, Tradition, and Family
Honey Corn Muffins
Crumbly, sweet, and delicious, these are perfect for breakfast or anytime you want a quick snack to-go.
The Backstory: These are my absolute favorite corn muffins and they are super easy to make. The small addition of honey doesn’t make them taste like honey, but it just gives the muffins an extra touch of sweetness (as if they weren’t delicious enough already). The honey also gives the muffins a beautiful golden color. Muffins are one of those batters that you don’t want to overmix, so once you combine your wet and dry ingredients, just mix until combined and you can’t see any more flour or dry ingredients. Then, turn the mixer off and start filling your muffin cups. More of the Backstory after the recipe…
Honey Corn Muffins
Sweet corn muffins get an extra kick of richness from honey for a perfect breakfast, brunch or anytime treat. Serve with preserves, butter, or just a simple cup of coffee for a delicious start to your day.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Ingredients
- 3 cups all-purpose flour
- 1 cup cormeal
- 1 cup sugar
- 1 tsp. Kosher salt
- 2 tbsp. baking powder
- 2 sticks unsalted butter, melted allow the butter to cool
- 1/4 cup honey
- 1 1/4 cup milk
- 2 eggs
Instructions
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Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking cups. Set aside.
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In a large bowl, sift together flour, sugar, salt, baking powder and cornmeal. Set aside. (You can also put this directly into a standing mixer if you prefer.)
-
In another large bowl, combine the milk, cooled butter, eggs, and honey. With an electric mixer on low speed, slowly add in the dry ingredients, mixing until just combined.
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Fill the muffins cups evenly and bake for 30 minutes or until golden brown. Cool on rack for 10 minutes and then remove muffins from pan. Enjoy!!!
…The Backstory continues: These muffins are perfect on their own or with a a little strawberry preserves or a pat of soft butter. Yum. I can’t even think about these (truly) without wanting to get up from this chair and start baking. Cornmeal reminds me so much of my father’s bagel bakery, because he used to line his boards with cormeal and after he rolled each bagel by hand, they were placed on a cornmeal-lined board (think a super large wooden baking sheet), where they would then sit on a large rack in a massive refrigerator, before they would take a spin in the kettle, and then the oven. Every time I bake with cornmeal and I smell that distinct smell of cormeal hitting the heat of the oven, I am transported back in time to 13th Avenue and 48th Street in Borough Park.
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Jodi Luber
Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
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