Honey-Glazed Corn Muffins
Inspired by techniques from Serious Eats.
Tender, golden corn muffins sweetened with honey and brushed with a warm honey-butter glaze.
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Method
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Equipment
- 12-hole muffin tin
- paper muffin cases or butter for greasing
- large mixing bowl
- balloon whisk
- small saucepan
- pastry brush
- wire rack
- cocktail stick
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 254 kcal |
| Protein | 4 g |
| Carbohydrate | 39.1 g |
| of which sugars | 18.8 g |
| of which free sugars | 17.5 g |
| Fat | 9.6 g |
| of which saturates | 5.6 g |
| Fibre | 0.9 g |
| Salt | 0.59 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Muffins
- 100 g unsalted butter, softened
- 50 g caster sugar
- 3 g fine sea salt or table salt about ½ tsp
- 2 large eggs
- 150 g runny honey
- 240 ml whole milk
- 170 g fine yellow cornmeal
- 140 g plain flour
- 1 tbsp baking powder
Glaze
- 45 g runny honey
- 15 g unsalted butter
- 1
Heat the oven. Heat the oven to 190 °C (170 °C fan) and line or grease the 12-hole tin.
- 2
Cream. Whisk the soft butter, sugar and salt in the bowl until pale and creamy, then whisk in the eggs one at a time.
- 3
Add the liquids. Whisk in the honey, then the milk. It may look curdled at this point, which is fine.
- 4
Add the dry. Add the cornmeal, flour and baking powder and whisk only until smooth.
- 5
Bake. Divide between the holes and bake for 18-20 min, until golden and a cocktail stick in the centre comes out clean.
- 6
Glaze. While they bake, warm the glaze honey and butter in the small pan until melted. Brush it generously over the muffins the moment they come out of the oven.
- 7
Cool. Leave in the tin for 10 min so the glaze soaks in, then move to the rack.
Storage
Keep in an airtight container at room temperature for up to 2 days, or freeze unglazed for up to 2 months. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
