These Golden Honey Corn Muffins are a delightful twist on the classic cornbread muffins, offering a perfect balance of sweetness and texture.
Preheat your oven to 400°F (200°C) and line a muffin pan with 12 paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar, and salt.
Whisking helps to evenly distribute the ingredients and aerates the mixture.
In a separate large bowl, combine the milk, egg, melted butter, and honey until smooth.
Ensure the melted butter is not too hot to avoid cooking the egg.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Do not overmix; a few lumps are fine and will result in tender muffins.
Divide the batter evenly among the prepared muffin cups.
Filling each cup about 3/4 full ensures even baking.
Bake in the preheated oven for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature with a drizzle of honey or a pat of butter.
These muffins are best enjoyed fresh but can be stored for later.
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