These corn muffins are easy to make from scratch with ingredients you likely already have on hand! These lightly sweetened muffins are perfect for breakfast slathered with butter or as a side for your dinner!
Dry ingredients 1 cup + 2 tablespoons fine cornmeal 1 cup flour 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt Wet ingredients 1/4 cup butter 1/4 cup honey (add more if you like a sweeter muffin) 2 large eggs 1 cup milk 1/4 cup olive oil (or vegetable oil)
Preheat oven to 425 and line a muffin pan with parchment paper (or grease it generously with butter if not using liners).
Mix the dry ingredients together in a bowl.
Melt the butter in a saucepan over low heat. Add the honey and stir together. Let cool slightly.
In a separate bowl, whisk the eggs and add the remaining wet ingredients, including the melted butter and honey. Pour the dry ingredients to the wet ingredients and mix well.
Scoop the batter into the muffin cups, filling them 3/4 of the way. Let the batter sit for 5 minutes.
Bake in the oven for 10-13 minutes or until they turn a nice golden brown and a toothpick inserted into the center of a muffin comes out clean.
Calories: 178 kcal Carbohydrates: 25 g Protein: 4 g Fat: 7 g Saturated Fat: 2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 1 g Cholesterol: 34 mg Sodium: 289 mg Potassium: 103 mg Fiber: 2 g Sugar: 7 g Vitamin A: 86 IU Vitamin C: 1 mg Calcium: 75 mg Iron: 1 mg