• Cook with Love and Kosher Salt

     

honey corn muffins

Finally – a moist corn muffin and one that we all could say yes, blog-worthy!  I’ve tried so many recipes and they usually fall flat – often dry and tasteless.  The honey and buttermilk in these muffins helps yield a soft, moist, cake-y and just plain good muffin.  The kids all loved – Greg, Andy, Sylvie, Lauren and Zach too.  I liked them sliced, toasted with a little butter on top and oh, delicious.  Shari agreed, thought that warming them really brought out the flavor and commented “a very simple but yummy corn muffin fix.”  Darren agreed with “yummy” and Jake and Bradley wanted more than the one they were allotted – which means good 🙂  Rob thought these could be a little sweeter – and it’s true that these are really more of a traditional breakfast muffin and not a dessert.  (You can add an extra tablespoon or 2 of sugar if you like your muffins sweeter.)  The authors of Baked Explorations (I love this book!) suggest serving these with butter and a drizzle of honey.  A berry compote would nice as well.  Enjoy-

honey corn muffins (from Baked Explorations by Matt Lewis and Renato Poliafito):

2 large eggs
1 cup buttermilk
1/4 cup honey
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1 1/4 cups yellow cornmeal
3/4 cup all purpose flour
1 tablespoon baking powder
1/4 cup firmly packed light brown sugar
2 tablespoons sugar
1 teaspoon kosher salt

Preheat oven to 400 degrees  Lightly butter or spray each cup of a standard 12 cup muffin pan – and wipe out any excess with a paper towel.  You can also line with paper.

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

In a larger bowl, whisk together the cornmeal, flour, baking powder, brown sugar, sugar and salt.

Make a little well in the dry ingredients and then pour the wet into the well, and fold together until just combined.  Try not to over-mix.

Fill each muffin about 3/4’s full.  Bake for 12-15 minutes or until the tops are golden brown and a toothpick comes out just clean.

Place on a rack and let cool for 10 minutes.  Then pop muffins out while still warm and serve with butter (and honey or fruit).

Enjoy-

Oh, if they sit for days (they shouldn’t! – just toast and spread a little butter or jam on – honey or just plain.  Toasting will refresh the flavor.

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3 Comments

  1. Rachel

    6 years ago

    Daniel is a corn muffin/bread fanatic. And I’m into muffins this winter – big time. Cannot wait to try these out for him. He’ll be so happy!

    Reply
  2. Rachel

    6 years ago

    The ones that my oven did not scorch came out delicious. I think next time, though, I may lower the temp to 350, rather than 400. After 7 mins in, the muffin tops started smoking and burning as they rose out of their paper cups and hit the metal of the muffin pan. 🙁 I had mini ones in there for 5 mins, and they did fine. I got about 3 dozen when I doubled. A nice muffin, all in all. I will make these again, and let you know how I do at 350.

    Reply

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