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Corn Muffins with Honey Butter


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Rate this recipe 4.3/5 (19 Votes)


  • 2 cups all-purpose flour
  • 2 cups yellow cornmeal
  • 1 cup nonfat dry milk powder
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2-2/3 cups water
  • 1/2 cup butter, melted
  • 2 Eggland's Best Eggs, lightly beaten
  • 1 tablespoon lemon juice
  • 2 tablespoons honey
  • 1/2 cup butter, softened


Servings 2
Adapted from


Step 1

In a large bowl, combine the flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda. In a small bowl, combine the water, butter, eggs and lemon juice; stir into dry ingredients just until moistened.

Fill greased muffin cups two-thirds full. Bake at 425° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

In a small bowl, beat honey and softened butter until smooth. Serve with warm muffins. Yield: 2 dozen.

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