These Honey Corn Muffins are moist, sweet, and full of creamy corn. They go great with a bowl of hearty chili, a plate of saucy barbecue or as a take-along for your next potluck!
Get Ready to Exceed Expectations
These Honey Corn Muffins exceeded my expectations. I know you’ll love them, too! Like my favorite Sweet Cornbread recipe, they are moist, sweet, and full of creamy corn. You just stir together the ingredients, fill up some muffin cups and pop them in the oven. So quick, easy and really, really delicious.
Simple to Serve
We host a lot of BBQs around this house and I think all BBQ should be accompanied by a big hunk of delicious cornbread. So when it comes to feeding a crowd, I wanted to come up with a very simple cornbread recipe that would be easy to serve and easy to eat. And these are fantastic. Once they’re ready, they’re ready. I love that I don’t have to worry about cutting the cornbread as I am trying to get everything else ready to serve.
What to Serve with Honey Corn Muffins
Your search for the best chili recipe is officially over! This is the Best Darn Chili you will ever eat. Hearty and seasoned to perfection with some seriously delicious ingredients, it’s sure to exceed all your chili expectations. A healthy and hearty Turkey Quinoa Chili with Butternut Squash and Edamame for a comfort food fix that you can feel great about eating. You’ll love it!
What Do I Need to Make Honey Corn Muffins?
(see recipe card for measurements and details)
- All-purpose flour
- Yellow cornmeal
- Baking powder
- Baking soda
- Kosher salt
- Butter
- Honey
- Large eggs
- Buttermilk
- Whole milk
- Cream-style corn
- 12-cup muffin tin
- Paper liners
- Nonstick cooking spray
How to Make Buttermilk in a Pinch
Need buttermilk for a recipe but don’t have any? Check out my tips and tricks for how to make buttermilk in a pinch.
How to Make Honey Corn Muffins
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and spray with non-stick cooking spray.
- Then, in a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
- In a medium bowl, whisk together melted butter, honey, eggs, buttermilk and milk until smooth. Pour wet ingredients into dry ingredients and stir just until batter is well combined. Fold in the cream-style corn.
- Divide batter evenly into prepared muffin cups. Bake for 20-24 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Turn muffins out onto a wire rack to cool. Muffins can be served warm or at room temperature.
More of the Best Bread, Biscuit and Roll Recipes
The bread makes the meal! And my collection of The Best Bread, Biscuit and Roll Recipes is filled with easy, delicious biscuits, breads, cornbreads, and yeast rolls to make any dinner more hearty and satisfying!
How to Store Honey Corn Muffins
Store honey corn muffins in an airtight container for up to five days.
I hope you and your loved ones enjoy these Honey Corn Muffins as much as we do. When you make it, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 
I just love seeing how inspired and creative y’all get with the recipes and ideas I share.
Enjoy!
xoxo,
Honey Corn Muffins
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 12
- Category: Sides
Description
These muffins are moist, sweet, and full of creamy corn. They are perfect for a barbecue or chili night!
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup butter, melted
- 1/2 cup honey
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup whole milk
- 3/4 cup cream-style corn
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin pan with paper liners and spray with non-stick cooking spray.
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
- In a medium bowl, whisk together melted butter, honey, eggs, buttermilk and milk until smooth. Pour wet ingredients into dry ingredients and stir just until batter is well combined. Fold in the cream-style corn.
- Divide batter evenly into prepared muffin cups. Bake for 20-24 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Turn muffins out onto a wire rack to cool. Muffins can be served warm or at room temperature.
