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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.
Prep Time10 mins
Cook Time15 mins
0 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: corn muffins, honey, muffins
Servings: 12 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


  • 1/2 cup butter room temp
  • 1 tsp vanilla
  • 2 tbsp honey
  • 1/4 tsp salt


  • 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.


These muffins can be frozen for up to 3 months. Simply place in a freezer zip bag.