Time 40m Yield 2 dozen. Number Of Ingredients 14 Steps:
In a large bowl, combine the flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda. In a small bowl, combine the water, butter, eggs and lemon juice; stir into dry ingredients just until moistened. , Fill greased muffin cups two-thirds full. Bake at 425° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , In a small bowl, beat honey and softened butter until smooth. Serve with warm muffins.
Time 40m Yield 16 muffins (1/3 cup honey butter). Number Of Ingredients 12 Steps:
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Beat butter and honey until blended; serve with warm muffins.
Time 2h10m Yield 8 servings Number Of Ingredients 4 Steps:
Place ingredients, except muffins, in a food processor and process until smooth. Place in a ramekin, cover and refrigerate for at least 2 hours. Place the muffins, cut-side down on the grill and grill until golden brown. Remove from the grill and slather with blueberry butter.
Time 25m Yield 12 muffins Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed. Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
Time 40m Yield 12 Number Of Ingredients 13 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Spray or lightly grease a 12-cup muffin pan. Mix milk and cornmeal in a bowl and let sit for 10 minutes, stirring halfway through. Mix in flour, oil, white sugar, brown sugar, honey, egg, baking powder, and salt until well combined. Pour batter into the prepared muffin cups, filling each cup 2/3 full. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Mix butter, cinnamon, and honey together in a bowl. Serve honey butter with muffins.
Time 35m Yield 8 muffins Number Of Ingredients 15 Steps:
Preheat oven to 400°F. In a small bowl combine first 7 ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in jalapeño and corn. Coat muffin cups with nonstick spray, fill 2/3s full with batter. Bake at 400°F for 14-16 minutes until tester comes out clean. In a small bowl combine honey and butter; serve with warm muffins.
Time 40m Yield 12 muffins Number Of Ingredients 19 Steps:
Prepare the hot honey butter: In a small bowl, stir 1/2 cup/1 stick softened butter with the honey and chipotle en adobo sauce. Refrigerate while muffins bake. Heat the oven to 400 degrees, and generously grease the cups of a 12-cup muffin tin. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, pepper and salt. In a small saucepan, melt the remaining 1/2 cup/1 stick softened butter over low heat. In a medium bowl, whisk together the milk, sour cream, eggs, melted butter and the minced chipotle chiles, if using. Pour the wet ingredients into the dry ingredients, and stir using a rubber spatula until almost combined but still a little lumpy. Fold in the Cheddar and scallions, and stir until just combined. Transfer the muffin batter in 1/4-cup portions to the prepared muffin tin. Top each muffin with a jalapeño slice, if desired, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. Let cool 5 minutes in the muffin tins before carefully transferring to a wire rack, running a knife around the rims to release the muffins, if necessary. Serve warm or at room temperature, with honey butter.
Yield 16 Number Of Ingredients 14 Steps:
Preheat oven to 400 degrees. Line a muffin pan with 16 liners and set aside. In a large bowl mix together cornmeal, flour, baking powder, salt, and baking soda. In a separate medium bowl, cream together eggs, sugar, shortening and vanilla using an electric mixer. Pour the wet ingredients into the bowl with the dry ingredients and stir. Add in milk, vegetable oil, and honey. Mix well until batter is smooth. Fill each muffin cup about 3/4 full and bake for 18-20 minutes (watch for the tops to turn or until golden). Remove from oven and top each muffin with butter while they are hot so that the butter can melt and sink into the muffin.
More about “homemade corn muffins with honey butter recipes”
Yield 12 Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full. Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.
