Homemade Corn Muffins with Honey Butter Recipe

4.5 7 8
Homemade Corn Muffins with Honey Butter Recipe
Homemade Corn Muffins with Honey Butter Recipe photo by Taste of Home
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Homemade Corn Muffins with Honey Butter Recipe

Read Reviews
4.5 7 8
Publisher Photo
I turn classic corn bread muffins into something special by serving them with a delicious honey butter. They appear on many of my menus.—Suzanne Cleveland, Lyons, Georgia
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup reduced-fat cream cheese
  • 1/2 cup sugar
  • 2 large eggs
  • 1-1/2 cups fat-free milk
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups yellow cornmeal
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • HONEY BUTTER:
  • 1/4 cup butter, softened
  • 2 tablespoons honey

Directions

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 near 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. Yield: 16 muffins (1/3 cup honey butter).
Originally published as Corn Muffins with Honey Butter in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p114

Nutritional Facts

1 muffin with 1 teaspoon honey butter : 198 calories, 7g fat (4g saturated fat), 45mg cholesterol, 285mg sodium, 29g carbohydrate (10g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

  • 1/4 cup butter, softened
  • 1/4 cup reduced-fat cream cheese
  • 1/2 cup sugar
  • 2 large eggs
  • 1-1/2 cups fat-free milk
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups yellow cornmeal
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • HONEY BUTTER:
  • 1/4 cup butter, softened
  • 2 tablespoons honey
  1. 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.
  2. Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted near 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. Yield: 16 muffins (1/3 cup honey butter).
Originally published as Corn Muffins with Honey Butter in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p114

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IslandWife User ID: 6007790 103604
Reviewed Feb. 6, 2014

"Very easy and good - thank you for sharing!"

MY REVIEW
judy357 User ID: 6648724 176417
Reviewed Jan. 23, 2014

"I made these today and my husband & I loved them. I also doubled the recipe for the honey butter. It was very good with the muffin. I will be making these again often..Easy recipe."

MY REVIEW
jblatter User ID: 2501566 176720
Reviewed Jan. 23, 2014

"@claylady01...box mixes may be 'easy', but never taste as good as scratch. By the way, this recipe IS easy."

MY REVIEW
claylady01 User ID: 7293258 178119
Reviewed Jan. 23, 2014

"I always add can or frozen whole corn to my cornmeal not much about one cup per box.I also use commercial cornbread mix,much easier and I like easy!!"

MY REVIEW
jhuffy User ID: 7587389 159678
Reviewed Jan. 23, 2014

"Can't wait to taste. They're in the oven now. It is a good day to bake! Sub zero temps here where I live!! So far I'm looking forward to eating, the ingredients sound wonderful. Probably will be creamy! I'll chk in with the critique of the flavor later.

Yes...very creamy&moist. The honey butter tops it off!"

MY REVIEW
gmh1944 User ID: 2753846 142700
Reviewed Jan. 23, 2014

"I trick I learned about microwaving, put any bread product in a paper bag to microwave. It won't dry out or get tough."

MY REVIEW
mitzy white User ID: 945673 108747
Reviewed Nov. 11, 2013

"I love corn muffins because they are not too sweet. I made these Saturday. They must be eaten hot. However, if you make them ahead, all you do is microwave them for 15 seconds & they taste like they just came fresh out of the oven. I didn't glaze them until I was ready to eat them. Just spread butter on the top, add a little honey & microwave them for 15 seconds & they are amazing. I am eating one at my desk at work as I type. Bon Appetit!"

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