Mini Corn Muffins with Honey Butter (Print-Friendly Version)

These small corn muffins bake in a mini muffin pan and receive honey butter afterward. Spoon the batter into greased wells and begin checking around nine or ten minutes. Pan size and fill level affect baking time, so check the centers before removing the tray.

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# Ingredients You’ll Need:

→ Cornbread Batter

01 - 1 cup all-purpose flour

02 - 1 cup yellow cornmeal

03 - 1/3 cup granulated sugar

04 - 1 tablespoon baking powder

05 - 1/2 teaspoon salt

06 - 1 cup milk

07 - 2 large eggs

08 - 1/3 cup melted butter

09 - 2 tablespoons honey

→ Honey Butter Coating

10 - 1/4 cup melted butter

11 - 2 tablespoons honey

# How to Make It:

01 - Heat the oven to 400°F and grease a mini muffin pan; whisk flour, cornmeal, sugar, baking powder and salt.

02 - In another bowl whisk milk, eggs, the one-third cup melted butter and the batter’s two tablespoons honey, letting very hot butter cool first.

03 - Fold wet into dry only until no flour pockets remain.

04 - Spoon into mini wells about three-quarters full and begin checking after nine or ten minutes; continue until the centers are set and a tester comes out clean, baking remaining batter in another batch rather than shaping it into balls.

05 - Melt the separate quarter cup butter and stir in the topping’s two tablespoons honey.

06 - Let muffins settle briefly, remove from the pan and brush with honey butter while warm.

# Extra Suggestions:

01 - The wells support the fluid batter and establish a consistent shape.

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