Honey Corn Muffins
by
Danielle Sepsy
These Honey Corn Muffins strike the perfect balance between tender, fluffy cupcake energy and classic cornmeal texture. They’re lightly sweet, golden, and built to survive Thanksgiving — whether you serve them with dinner or griddle them in butter the next morning.
Prep Time:
15 Mins (+30 Mins Chill Time)
Cook Time
20 Minutes
Serves:
6-9 Muffins
Level:
Beginner
1¼ cups cake flour (not self-rising)
¾ cup fine cornmeal
½ cup granulated white sugar
½ teaspoon baking soda
1 teaspoon baking powder
1½ teaspoons fine table salt
¼ cup canola or vegetable oil
2 large eggs, room temperature
½ teaspoon pure vanilla extract
¼ cup whole milk
1 cup full-fat sour cream
1 stick (8 tablespoons) unsalted butter, melted
3 tablespoons honey (preferably clover)
Ingredients
Step 1
Line jumbo (6-oz) muffin pans with paper liners and set aside.
Step2
In a large bowl, whisk together the cake flour, cornmeal, sugar, baking soda, baking powder, and salt.
Step 3
Make a well in the center and add oil, eggs, vanilla, milk, and sour cream. Whisk just until combined.
Step 4
In a separate bowl, whisk together melted butter and honey. Slowly pour into the batter while whisking until just combined.
Step 5
Cover the batter and refrigerate for 30 minutes to hydrate the cornmeal. Preheat oven to 400°F.
Step 6
Scoop the batter into lined muffin tins, filling each about ¾ full.
Step 7
Bake 5 minutes at 400°F, then reduce oven to 325°F (without opening the door) and bake 15–18 minutes, until golden and a toothpick comes out clean.
Instructions
Serve warm with salted butter
Or, for the Long Island version, griddle the cut sides in butter and drizzle with honey.