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.
-
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
-
Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking cups. Set aside.
-
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.
-
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!!!