Corn Muffins
A delicious twist on classic corn muffins—sweet, tender, and perfect.
Ingredients
- 1 cup cornmeal
- 1/2 cup sugar
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Grated orange zest from 1 large orange
- 2 slightly beaten eggs
- 1 stick butter, melted and cooled
- 2/3 cup sour cream
- 1/3 cup milk
Directions
- Preheat oven to 375°F.
- Blend wet ingredients together in a bowl.
- Blend dry ingredients in a separate bowl, then add wet mixture to the dry and stir until just combined.
- Prepare mini muffin pans (regular or fun seasonal pans) with nonstick spray.
- Bake for 20–25 minutes, until golden brown.
- Serve warm with Bea’s straight-from-the-hive honey butter.
Notes
A delicious twist on classic corn muffins that will keep your guests wanting more!
Pro tip
Seed and dice 1 jalapeño pepper and stir into the batter for an extra kick.
