These Golden Honey Corn Muffins are a delightful twist on the classic corn muffin, offering a touch of sweetness and a moist texture.
Preheat your oven to 375°F and line a muffin tin with paper liners.
Preheating the oven ensures even baking from the start.
In a mixing bowl, combine the flour, cornmeal, baking powder, and salt.
Whisking the dry ingredients together helps to evenly distribute the leavening agent.
In another bowl, whisk together the melted butter, honey, sugar, egg, milk, and vanilla extract until smooth.
Ensure the butter is not too hot to prevent cooking the egg.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Avoid overmixing to keep the muffins tender.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for evenly sized muffins.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling the muffins prevents them from becoming soggy.
Serve the muffins warm or at room temperature, perhaps with a drizzle of honey or a pat of butter.
Warm muffins bring out the flavors of honey and butter.
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