Homemade corn muffins are light and tender, with an incredibly sweet flavor. Honey butter is the perfect finishing touch!
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Whip up a bunch of corn muffins to go with your BBQ-themed dinner. And guess what? You can enjoy the leftover muffins for breakfast, slathered with some yummy jam. These babies taste fantastic in the morning, at noon, or even late at night!
Homemade Corn Muffins with Honey Butter Recipe
You will love these sweet corn muffins for a few reasons. First, they are really easy to make. I mean REALLY easy. All you need to do is whisk the dry ingredients together in a bowl, whisk in the wet ingredients, and then the batter is ready to bake. If you know how to measure and whisk, you can make these old-fashioned cornbread muffins!
Another reason why I know you will love these homemade corn muffins is that they are topped with the sweetest, most flavorful honey butter ever. Honey butter is also quick to put together and can actually be used as a topping on a lot of different things. If you have leftover honey butter, try adding it to banana bread, blueberry muffins, or even on top of sweet potatoes. It really is the ingredient that makes these muffins truly fantastic.
Ingredients for Corn Muffins
See recipe card below this post for ingredient quantities and full instructions.
- Cornmeal – Make sure to get pure cornmeal and not corn muffin mix.
- Baking powder
- Butter – Use unsalted butter for both the corn muffins and the honey butter portions of this recipe.
- Vegetable oil
- Whole milk – You can also use skim or your favorite nondairy milk.
- Honey – Did you know that honey has tons of natural vitamins, minerals, and antioxidants? So this sweet topping actually pretty nutritious!
- Replace the whole milk with the same quantity of buttermilk. Buttermilk cornbread muffins with honey butter are pretty amazing.
- Bake the corn muffins in a mini muffin tin to make perfect bite-sized muffins.
- Replace the vegetable oil with canola oil, melted coconut oil, or olive oil.
How to Make Corn Muffins with Honey Butter
- Prepare: Preheat your oven to 350ºF and then spray a muffin tin with baking spray. Set the muffin tray aside for now.
- Make the batter: Add the dry ingredients to a large bowl and whisk them together. Add the remaining wet ingredients to the bowl and whisk to make a smooth batter.
- Scoop and bake: Scoop the muffin batter into the greased muffin tray, then bake the cornbread muffins for about 15 minutes. When the muffins are baked, the tops will be golden brown and a toothpick inserted into the center of a muffin will come out clean.
- Make the honey butter: Beat the softened butter, salt, and honey together until the ingredients are blended together. You can do this by hand as long as your butter is nice and soft.
- Serve: Cut the corn muffins in half and spread some of the honey butter on each side of the muffin. Serve the homemade corn muffins with honey butter while they are nice and warm!
Use a cookie scoop to add the batter to the muffin tin. This is the easiest way to get perfectly portioned muffins. It’s also a very neat and clean way to get the batter from the bowl to the muffin cups!
How to Store Homemade Corn Muffins
Once your corn muffins are cooled, you can store them in an airtight container and keep them at room temperature. Corn muffins will stay fresh for about 3-4 days. You can also keep the corn muffins in the fridge for up to a week or in the freezer for 3 months! To reheat a cornbread muffin, simply pop it in the microwave for about 12-20 seconds and it will be nice and warm.
You do want to keep the honey butter separate from the corn muffins until you are ready to eat. Store the honey butter in its own airtight container and keep it in the fridge for up to one month.
The biggest difference between cornbread and corn muffins is that cornbread is baked in a pan while corn muffins are made in a muffin tin. Corn muffins are also made with more sugar, making them a little sweeter than cornbread.
Too much cornmeal will make your muffins crumble. My recipe has the perfect balance of flour and cornmeal so the muffins will hold together after you take a big bite.
Corn muffins tend to stick to paper muffin liners. It’s best to bake them in a greased muffin pan. They will hold up better when baked this way!
Homemade Corn Muffins with Honey Butter
- 2 cups flour
- 1 cup cornmeal
- 1 ¼ cup sugar
- 1 ¼ teaspoon salt
- 1 ½ tablespoon baking powder
- ½ cup melted butter
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ¼ cup whole milk
- 3 eggs
- ½ cup butter, room temperature
- ¼ teaspoon salt
- 2 Tablespoons honey
- Preheat your oven to 350ºF and grease a muffin tin with baking spray.
- Add the flour, cornmeal, sugar, baking powder, and salt to a large mixing bowl. Stir together.
- Add the melted butter, oil, vanilla, milk, and eggs to the bowl and stir until the batter is thick and smooth.
- Scoop the batter into the greased muffin tin, filling each muffin cup about ⅔ full.
- Bake the muffins for 15 minutes. A toothpick inserted into the center of the muffins will come out clean. The edges will be golden brown and pulling away from the sides of the pan.
- Let the muffins cool for at least 5 minutes in the pan before removing them.
- Make the honey butter by beating the salt, butter, and honey in a medium mixing bowl. You can do this by hand.
- Cut a warm corn muffin in half and spread some honey butter on each side. Enjoy while warm!