These Golden Honey Corn Muffins are a delightful twist on the classic cornbread muffins, offering a touch of sweetness and a moist texture that pairs perfectly with savory or sweet accompaniments.
Preheat your oven to 375°F and grease a 12-cup muffin tin or line it with paper liners.
Using paper liners can make cleanup easier and give the muffins a professional look.
In a large bowl, combine the cornmeal, flour, baking powder, and salt. Mix well to ensure even distribution.
Sifting the dry ingredients can help avoid lumps and ensure a smoother batter.
In another bowl, whisk together the eggs, buttermilk, yogurt, honey, and olive oil until smooth.
Bring the wet ingredients to room temperature for better mixing and baking results.
Pour the wet mixture into the dry mixture and gently fold until just combined. Avoid overmixing to keep the muffins tender.
Stop mixing as soon as you no longer see dry flour to avoid dense muffins.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Use an ice cream scoop for even portioning and consistent muffin sizes.
Bake in the preheated oven for 15-18 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 on a wire rack prevents the muffins from becoming soggy at the bottom.
Serve the muffins warm or at room temperature with butter, honey, or your favorite spread.
Pair these muffins with a hearty chili or a fresh salad for a complete meal.
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