Honey is the perfect mildly sweet flavoring to these earthy, moist corn muffins.
Notes: To remove muffins from pan, hold pan on its side and gently pull muffins out.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and One Bowl Baking columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
- Yield:Serves 12
- Active time: 15 minutes
- Total time:35 minutes
- 8 tablespoons (4 ounces) unsalted butter, very soft
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup honey
- 1 cup milk
- 1 1/4 cups cornmeal
- 1 cup (5 ounces) all purpose flour
- 1 tablespoon baking powder
- Honey Butter:
- 12 tablespoons (6 ounces) unsalted butter, softened
- 2 tablespoons honey
Adjust oven rack to middle position and preheat to 350°F. Lightly grease a 12-cup muffin pan. Whisk butter, sugar, and salt in large bowl until light and creamy. Whisk in eggs until combined. Whisk in honey and milk.
Add cornmeal, flour, and baking powder to the bowl, then whisk until combined. Pour batter into muffin cups and bake until golden and set, about 20 minutes. Let muffins cool in pan for 10 minutes, then remove from pan to cool on wire rack (see note).
To make the honey butter, stir softened butter and honey until combined. Serve.