Homemade Corn Muffins with Honey Butter

Butter being spread over a cornbread muffin.

5 from 1 vote

Homemade Corn Muffins with Honey Butter

Homemade corn muffins are light and tender, with an incredibly sweet flavor. Honey butter is the perfect finishing touch!

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Keyword: homemade corn muffins with honey butter

Servings: muffins

Calories: 387kcal

Author: Kasey Schwartz

Equipment

1 Muffin Pan
2 Mixing bowls

Ingredients

Muffins

2 cups flour
1 cup cornmeal
1 ¼ cup sugar
1 ¼ teaspoon salt
1 ½ Tablespoons baking powder
½ cup melted butter
½ cup vegetable oil
1 teaspoon vanilla extract
1 ¼ cup whole milk
3 eggs

Honey Butter

½ cup butter, room temperature
¼ teaspoon salt
2 Tablespoons honey

Instructions

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.
2 cups flour, 1 cup cornmeal, 1 ¼ cup sugar, 1 ¼ teaspoon salt, 1 ½ Tablespoons baking powder
Add the melted butter, oil, vanilla, milk, and eggs to the bowl and stir until the batter is thick and smooth.
½ cup melted butter, ½ cup vegetable oil, 1 teaspoon vanilla extract, 1 ¼ cup whole milk, 3 eggs
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.
½ cup butter, room temperature, ¼ teaspoon salt, 2 Tablespoons honey
Cut a warm corn muffin in half and spread some honey butter on each side. Enjoy while warm!

Notes

You can make the honey butter in advance. Just make sure it is room temperature when you are ready to spread it on the muffins so it goes on smoothly.

Nutrition