Corn Muffins with Lemon Honey Butter

By Bree Hester /
Corn Muffins with Lemon Honey Butter

Corn Muffins with Lemon Honey Butter By Bree Hester of

Thanksgiving is all about the sides, right? I could skip the turkey all together, but I would never dream of not having the smell of a roasting turkey wafting throughout my house on Thanksgiving Day. It is a smell that connects me to my mom, my grandmother, and my great-grandmother. For generations, we have served the same exact meal from different cities, states, and countries.

I refuse to change up certain parts of the meal, but I will bring new additions to the table on occasion. I know having bread on the table can seem a little unnecessary, but I firmly believe that Thanksgiving is a day to love and embrace all carbs. There shall be no carb left behind! And how else will you soak up the rest of the gravy on your plate?

These corn muffins are so easy to throw together. My kids could do this all on their own, it is that easy. You could bake these while your turkey is resting, or you could make them ahead of time, throw them in the freezer, and reheat before serving.

I like to make a compound butter to slather on these. It sounds like a fancy thing, but it is super simple and elevates just about anything you put it on. I made a lemon and honey version because I think that the lemon brings out the sweetness of the corn muffin and brightens the whole thing up. I love to make all kinds of butter, and you can make them way ahead of time and even keep them in the freezer.

Corn Muffins with Lemon Honey Butter Recipe

Corn Muffins:
1 3/4 cups all-purpose flour
1 1/4 cups sugar
3/4 cup fine cornmeal
1 Tablespoon baking powder
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
2 eggs

Lemon Honey Butter:
1/2 cup unsalted butter, room temperature
2 Tablespoons honey
1 teaspoon coarse sea salt
Zest from one lemon

How to make Corn Muffins with Lemon Honey Butter

  • Step 1: Preheat oven to 375 degrees. Line a 12-cup muffin tin with liners.
  • Step 2: In a medium bowl, whisk together flour, sugar, cornmeal, baking powder, and salt. Set aside.
  • Step 3: In a measuring jug, add milk and oil. Crack in eggs, and whisk until combined.
  • Step 4: Pour the wet ingredients into the dry and gently mix until just combined, being careful to not over-mix.
  • Step 5: Use an ice cream scoop to portion batter and add to prepared pan.
  • Step 6: Bake for 18 to 20 minutes. Cool muffins on a wire rack.

Baking Corn Muffins with Lemon Honey Butter

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