These golden corn muffins are a delightful twist on the classic cornbread muffins, featuring a touch of honey and a hint of spice for added flavor.
Preheat your oven to 400°F (200°C) and grease a muffin tin.
Greasing the tin ensures the muffins release easily after baking.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
Whisking the dry ingredients helps to evenly distribute the baking powder.
In another bowl, whisk together the buttermilk, melted butter, egg, and honey.
Ensure the butter is not too hot to avoid cooking the egg.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Overmixing can result in dense muffins.
Fold in the frozen corn gently.
Folding gently ensures the corn is evenly distributed without overmixing the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
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