Honey Corn Muffins-Baked Sunday Mornings

We host a pig roast every year and I always make corn muffins for the event.  I was cheating a bit and making an enhanced jiffy corn muffin, which I must say, were very good.  So when I saw that Baked Sunday Mornings was doing Honey Corn Muffins at the exact time we were having out pig roast I thought that I would give them a try.  I did add a can of creamed corn and canned corn to the recipe, simply because I like the corn bits throughout the muffins.  The recipe was really easy and a big hit!  Everyone raved about the muffins.  I think this recipe is a keeper. And I do agree with the Baked Boys suggestion to use dark pans for a nice browned muffin, I wish I would have baked them all up in dark tins, the muffins I have pictured were baked in light tins....I only have one dark muffin tin and it did make a big difference!  I'll be making them again next year!

Honey Corn Muffins (adapted from Baked Explorations)


2 large eggs
1 c. buttermilk
1/4 c. honey
1/4 cup unsalted butter, melted and cooled
1 1/4 c. yellow cornmeal
3/4 c. all-purpose flour
1 Tbsp. baking powder
1/4 c. firmly packed light brown sugar
2 Tbsp. granulated sugar
1 tsp. salt


Preheat the oven to 400F. Lightly spray each cup of a standard 12-cup muffin pan with a little bit of vegetable spray and use a paper towel to spread the oil evenly along the bottom and up the sides of each cup.


In a medium bowl, lightly whisk the eggs. Add the buttermilk, honey, and butter and whisk again until combined. Set aside.


In a large bowl, whisk together the cornmeal, flour, baking powder, both sugars, and salt. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and fold the dry into the wet until just mixed.


Fill each muffin cup about three-quarters full. Tap the bottom of the pan against the counter to level the batter. Bake for 12-15 min., or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Transfer the pan to a wire rack to cool for 10-15 min. Pop the muffins out while they're still warm and serve them with a generous helping of butter or honey.