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Fluffy Honey Butter Sweet Corn Muffins

honey butter sweet corn muffins - featured image

Light, fluffy, and sweet Southern style corn muffins with a tender crumb and a golden crust, perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 1 cup fine-ground cornmeal (150g)
  • 1/4 cup granulated sugar (50g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (240ml), room temperature
  • 2 large eggs, room temperature
  • 6 tablespoons unsalted butter (85g), melted and slightly cooled
  • 1/4 cup honey (85g)
  • 1 cup fresh or frozen corn kernels (about 150g), drained if frozen

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your muffin tin or line with paper liners.
  2. In a large bowl, whisk together all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, eggs, melted butter, and honey until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; a few lumps are okay.
  5. Gently fold in the corn kernels.
  6. Spoon the batter evenly into the prepared muffin tin, filling each about 3/4 full.
  7. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Let the muffins sit in the tin for 5 minutes before transferring to a cooling rack.
  9. Serve warm with butter or extra honey if desired.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature ingredients for better rising. Fresh baking powder and baking soda ensure fluffiness. Fold in corn kernels last to maintain texture. Watch oven temperature to avoid burnt edges or undercooked centers. Let muffins rest briefly before eating for best texture.

Nutrition

Keywords: corn muffins, honey butter muffins, southern style, sweet corn muffins, easy muffins, quick cornbread, fluffy muffins