Buttermilk Corn Muffins with Honey Butter Glaze

BUTTERMILK CORN MUFFINS with HONEY BUTTER GLAZE

6/23/2019

Sweet and savory corn muffins are tender and rich, and loaded with texture. Glazed with homemade honey butter warm from the oven, the topping is so wonderful that you will want to devour muffin top after muffin top! Perfect with homemade chili or served with warm maple syrup as a breakfast treat – you are going to LOVE these!

Soft, moist and buttery cornbread, with a light honey butter glaze that keeps these fresh and full of flavor! This is hands down the easiest and best cornbread recipe ever!

Buttermilk Corn Muffins with Honey Butter Glaze

SIMPLE INGREDIENTS MAKE THE BEST CORN MUFFINS:

BUTTER creates the best flavor. Other recipes use vegetable oil, which gives you a tender crumb, but the corn muffins lack flavor if there isn't any butter.
BUTTERMILK keeps the muffins extra moist, and adds another subtle layer of flavor!
CORNMEAL add even more flavor and texture. Equal parts of cornmeal and flour create the BEST corn muffins - filled with flavor and a golden tender muffin top.
BROWN SUGAR is the secret! Combined with flavor, this complements the corn flavor. White sugar is usually used in corn muffin recipes, but why use flavorless white sugar when you can use molasses-spiked brown sugar for a hint of caramel flavor. It makes a difference!

Buttermilk Corn Muffins with Honey Butter Glaze

These muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to two months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap them in aluminum foil and warm in a 350°F oven until hot. Alternatively, you can heat muffins in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or muffins will get tough.

BUTTERMILK CORN MUFFINS with HONEY BUTTER GLAZE

Buttermilk Corn Muffins with Honey Butter Glaze

INGREDIENTS:
BUTTERMILK CORN MUFFINS
½ cup unsalted butter (melted and cooled slightly)
1 large egg (room temperature)
1 cup buttermilk (room temperature)
1 cup (120g) yellow cornmeal
1 cup (125g) all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup (67g) packed light or dark brown sugar
3 tablespoons honey or pure maple syrup (not pancake syrup)

HONEY BUTTER GLAZE:
1 cup unsalted butter, softened to room temperature
1/3 cup honey
3 tablespoons confectioners’ sugar
½ teaspoon sea salt

HOW I MAKE THESE:

1. Remove egg and buttermilk from refrigerator and bring to room temperature.

2. Melt the butter and allow to cool down for 10 minutes.

3. Preheat oven to 400 degrees; line muffin tins with cupcake liners and spray the bottom of each liner lightly with non-stick cooking spray.

4. PREPARE MUFFINS: In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt; set aside.

5. In a large bowl, whisk together the cooled melted butter, brown sugar, and honey/maple syrup until completely smooth and thick. Whisk in the egg just until blended. Finally, whisk in the buttermilk.

6. Using a spatula, slowly fold in half of the flour mixture until just combined; add the remaining flour mixture and again stir just until combined – the batter will be very thick. DO NOT OVERMIX!

7. Spoon the batter evenly into liners, filling them all the way to the top.

8. Bake for 5 minutes at 400 degrees, then, keeping the muffins in the oven, reduce the oven temp to 350 degrees – do not open the oven. Bake for an additional 12-16 minutes or until the tops are set and golden, and a toothpick inserted into the center comes out clean. The total time these muffins take in the oven is about 17-22 minutes, give or take. (NOTE: For mini muffins, bake 11-13 minutes at 350 degrees.)

9. PREPARE HOMEMADE HONEY GLAZE: In a large bowl using a paddle attachment or hand-held mixer, beat the butter for 2 minutes on medium speed until completely smooth and creamy. Beat in the honey, powdered sugar and sea salt until completely smooth, scraping down the sides of your bowl as necessary.

10. Remove muffins from oven and using a teaspoon, immediately top each muffin with a teaspoon or two of Honey Butter on top of each muffin.

11. Allow muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

12. Serve the muffins warm or at room temp with Homemade Honey Butter on the side. SO GOOD!

13. Muffins are best served the day that you bake them, but you can keep them fresh for an additional day by storing in a covered container. For longer storage, freeze muffins for up to 30 days. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

YIELD: 12 regular muffins or 24 mini-muffins

RECIPE NOTES*:
· The initial high baking temperature creates a hot burst of air that will spring up the top of your muffins quickly, then reducing the oven temp to 350 degrees will allow your muffins to bake for the remainder of the time, which helps the muffins rise nice and tall, with perfect dome tops!

· You can substitute pure maple syrup for the honey for a delicious Maple Butter Glaze!

Originally posted November 2010, revised and reposted June 2019.

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