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!
This recipe brings back such wonderful memories! It's one of those times that I get out my Mom's old ceramic mixing bowl and her wooden spoon, and mix these up the old-fashioned way - with lots of gentle stirring and lots of love!
I have a little trick to share with you that will help you make the BEST Corn Muffins you have ever tasted!
When you take these golden sweet muffins out of the oven, you are going to top each muffin with a spoonful of Homemade Honey Butter. It's going to melt all over that golden top and the honey and buttery sweetness is going to soak down into your muffin top.
Do you see how that wonderful Homemade Honey Butter just melts all over the top? It almost disappears - so it's a wonderful little surprise when you take a bite of that tender muffin. It literally melts in your mouth!
If there was ever a muffin that just screamed to be "muffin tops", this is the one!
And while these are absolutely perfect to serve warm with a big pot of spicy chili, these are truly one of those comfort foods that taste so good all by themselves, with a tall glass of cold milk or a cup of hot tea.
HOMEMADE 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 eggs and sour cream from refrigerator and bring to room temperature.
2. Melt the butter and allow to cool down for 10 minutes.
3. Preheat oven to 425 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 1-1/2 cups of the cornmeal, flour, baking powder, baking soda and salt; set aside.
5. In a large bowl, whisk together the remaining ½ cup cornmeal and milk. Microwave for 1-1/2 minutes, then whisk thoroughly and continue to microwave, whisking every 30 seconds, until thickened to a batter-like consistency (about 2-3 total minutes). If you drag a spoon or whisk thru the batter, it will leave a trail in the batter that slowly fills in. Add the cooled melted butter, sour cream and sugar, whisking until well-blended.
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.
7. Spoon the batter evenly into liners, filling them all the way to the top.
8. Bake for 5 minutes at 425 degrees, then, keeping the muffins in the oven, reduce the oven temp to 350 degrees – do not open the oven. Bake for an additional 8-12 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 13-17 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350 degrees.)
9. PREPARE HOMEMADE HONEY BUTTER 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 muffins
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!
Originally posted November 2010, revised and reposted October 2018.
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