Name: Honey Corn Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
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

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

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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.