Corn Muffins with Whipped Honey Butter

Corn Muffins with Honey Butter

Corn is my favorite, and so is butter.

These muffins are from one of my new Bon Appétit favorites, Molly Baz. I cut the sugar down a bit because I prefer a more savory muffin (story of my life, am I right), and I use Greek yogurt instead of sour cream. End of the day, they are stiiiiiiiiiil delicious.

Servings: 12 on a good day with huge muffins / 18 on a day with reasonably-sized muffins
Time: 40 minutes

Grab:

1 1/2 cups of flour (I love using whole wheat pastry here, but it’s totally your call)
1 1/4 cups of cornmeal
3 TBSP of sugar
2 1/2 tsp of baking powder
3/4 tsp of baking soda
2 1/4 tsp of kosher salt
1 1/2 tsp of black pepper
1/2 tsp of red pepper flakes
2 cups of corn kernels, freshly taken from their cob, plus an extra 1/4 cup for garnish
2 eggs plus 1 egg yolk
1 cup of Greek yogurt
2/3 cup of milk
1 stick of unsalted butter, melted
flaky sea salt for garnish (optional)
1 stick of unsalted butter, room temperature
1/3 cup of honey
1 1/2 tsp of kosher salt

Go:

  1. Preheat the oven to 400, and grease a 12-top muffin pan really, really well.

  2. Combine all of the dry ingredients in a large bowl, then stir in the corn kernels (again, reserve that extra 1/4 cup for garnish). Look how cute they are, covered in flour and ready to be put into muffins! Set them aside while cooing softly to them.

  3. Combine the eggs, egg yolk, Greek yogurt, milk, and butter in a smaller bowl. Whisk until blended well, then set aside. No cooing necessary here.

  4. Make a well in the dry ingredients, then pour in the wet ones. Mix until just combined, and check to make sure there’s no sneaky cornmeal hiding in the bottom of the bowl.

  5. Dole out into the muffin tins. I use an ice cream scooper to do this, but that is when I end up with muffins that are more on the huger side.

  6. Top the muffin babies with the extra corn and flaky sea salt. SO cute.

  7. Bake for 17-19 minutes until golden.

  8. In the meantime, using a hand mixer or stand mixer (you know I’m whipping out my KitchenAid for this), whip the room temperature butter, honey, and salt together.

  9. Taste, and adjust, then spread on a warm muffin and die of happiness. And corn.