Honey Corn Muffins

Catherine Cappiello Pappas


These corn muffins are lightly sweet and perfect for breakfast!

pinch tips: Non-Stick Rice Every Time





5 Min


25 Min




5 tablespoons of butter or margarine
1 cup cornmeal
1 cup flour
2 tablespoons sugar – plus more for the tops of the corn muffins
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 eggs
1 cup sour milk – milk plus 1 tsp. white vinegar and let sit for 5 minutes
golden blossom honey for drizzling

Directions Step-By-Step

Preheat Oven 350 degrees:

Place all of the dry ingredients in a bowl and mix; add the butter and crumble with your fingers into bits.

Gently beat the eggs with the sour milk and add to the dry ingredients while slowly stirring.

Fill prepared muffin tins ¾ of the way and sprinkle the tops of the muffins with sugar.

Bake for 20-25 minutes or until the toothpick test comes out clean.

Let cool for a few minutes and gently remove from the tins.

Serve with Golden Blossom Honey drizzled over the muffin.

About this Recipe

Course/Dish: Muffins
Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy