Honey Corn Muffins with Vanilla-Honey Butter
These moist and delicious honey corn muffins can be quickly whipped up using only pantry staples. For extra credit, top them off with some melty, irresistible vanilla-honey butter. It’s the easiest treat for when you’re stuck in the house (and we all are these days).
Wow, these last couple have weeks have been surreal. Everyone is stuck in their homes and feeling very unsure and anxious about what’s coming. No better time to bake if you ask me. It’s so heartwarming to see how many people are using their baking to bring comfort and certainty in these hectic circumstances. So I’m here with a steadfast, reliable recipe that uses ingredients you probably already have in your pantry.
Since we no longer have the luxury to pop out to the store to pick up a couple ingredients, I started to just dig through my pantry and see what I have. Most of us have some cornmeal left over from their Thanksgiving cornbread, right?
These muffins are super tender and moist (sorry) and include zero refined sugar. The only sweetener used is honey, which lends such a subtly sweet flavor that’s lovely in a corn muffin.
But my favorite part of these honey corn muffins is the non-negotiable whipped vanilla-honey butter. OMG…once you try this, you’ll realize what you’ve been missing all your life. And I know it might sound fancy, but it literally couldn’t be easier. Taking the extra 2 minutes to whip this up will be well worth it.
How to Make Honey Corn Muffins
- Mix the dry ingredients. In a small bowl, mix the flour, cornmeal, baking powder, baking soda and salt
- Mix the wet ingredients. In a separate bowl, whisk the butter, honey, eggs, milk, yogurt, eggs and vanilla.
- Combine. Add the dry ingredients into the butter mixture and use a spatula to gently fold them together. Don’t over-mix! It’s important to treat this mixture gently. The more you mix, the tougher your muffins will be.
- Fill the tins. Use a scoop to easily fill the lined muffin tins. Fill em all the way to the top! None of this 3/4 full business. Filling them fully will give you those delicious domed muffin tops.
- Bake at 400°. These bake for 14-16 minutes, until they are lightly golden and the tops are cracked.
- Make vanilla-honey butter. Your butter should be room temperature. Use a stand mixer to beat the butter with vanilla, honey and salt until it’s light and creamy. Should only take about a minute. Feel free to drizzle with extra honey for a bit of added sweetness!
Honey Corn Muffins with Vanilla-Honey Butter
Ingredients
MUFFINS:
- 1 1/2 cups all purpose flour
- 1 1/2 cups cornmeal
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup butter melted
- 1/2 cup honey
- 2 eggs
- 2 tsp vanilla extract
- 3/4 cup milk
- 1/2 cups Greek yogurt or sour cream
VANILLA-HONEY BUTTER:
- 1/2 cup butter room temp
- 1 tsp vanilla
- 2 tbsp honey
- 1/4 tsp salt
Instructions
- Preheat the oven to 400° and line a 12-cup muffin tin with paper liners.
- In a small bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together the melted butter, honey, eggs, vanilla, milk and yogurt until well combined.
- Add the flour mixture to the butter mixture and gently fold in until just combined.
- Use a scoop to distribute the batter into the muffin tin. They should be filled to the top.
- Bake for 14-16 minutes, until tops are cracked and lightly golden.
- While the muffins are baking, make the vanilla-honey butter. In a stand mixer fitted with the paddle attachment, beat the butter, vanilla, honey and salt on medium-high until light and fluffy, about 1 minute.