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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.
Course Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins


  • 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


  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking cups. Set aside.
  2. 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.)
  3. 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.
  4. 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!!!