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.
Servings: 12 muffins
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.
Notes
These muffins can be frozen for up to 3 months. Simply place in a freezer zip bag.