Honey Corn Muffins with Honey Butter

Nothing beats a warm and sweet corn muffin. These Honey Corn Muffins are paired with a deliciously sweet honey butter and melt right in your mouth. You’ll love them!

Who doesn’t love a delicious corn muffin? They’re so easy to make sweet or savory and are truly the perfect treat as we transition into fall weather. I chose the sweet route with these Honey Corn Muffins and paired them with a delicious honey butter (instructions included below). You could also enjoy your muffins alongside a bowl of chili watching your football team! 

These muffins are so easy to make thanks to Pamela’s Gluten Free Corn Bread and Muffin Mix. I love how easy it is to use a prepared baking mix. It makes baking go by even faster…which means you get to enjoy your muffins even sooner!

Each of these Honey Corn Muffins also has 5 grams of protein thanks to some Greek yogurt (which also adds an amazingly moist texture) and vanilla protein powder. I highly recommend using PEScience whey/casein blend protein for baking. You can find it on Amazon here.

Make these muffins to enjoy at home or make them for a friend or a party. They are a delicious way to kick off the fall.

Ingredients You’ll Need

To make the muffins, be sure to have:

Honey: Sweet honey tastes so much better in the fall. And it brings such a nice flavor and moist texture to these muffins. We’ll use 1/4 cup, or 84 grams.

Pamela’s Gluten-Free Cornbread Mix: I love the convenience of mixes. It makes baking so much easier. This cornbread mix is gluten free and only requires a few extra ingredients to use. We’ll use one bag.

Greek Yogurt: Not only does this add some extra protein, but it also makes these muffins nice and moist. We’ll use 1/3 cup.

Eggs: This helps add structure to our batter. We’ll use two eggs.

Water: One cup of water is all we’ll need.

Protein Powder: I used one scoop of vanilla protein powder in these muffins for added protein. Vanilla works best because it is a neutral flavor. I haven’t experimented with other protein flavors in this recipe.

And to make the optional honey butter, you’ll need:

Whipped Butter: I like whipped because it’s easier to mix with. We’ll use two tablespoons or 21 grams.

Honey: Gotta have honey to make honey butter. We’ll use one teaspoon.

How to Make Honey Corn Muffins

1. Preheat your oven to 375 degrees F.
2. Line a square of parchment paper on the bottom of 12 cupcake tins and spray with cooking spray.
3. Prepare the muffins by mixing together the eggs, Greek yogurt, and honey.
4. Add in the muffin mix and protein powder. Combine.
5. Then, mix in the water. The batter should resemble a pancake batter.
6. Next, using a large scooper, divide the batter into the 12 cupcake tins.
7. Bake for 10-12 minutes or until a toothpick stuck in the center of the muffins comes out clean.
8. While muffins are baking, combine whipped butter and honey in a bowl to make the honey butter.
9. Spread butter on warm muffins and enjoy!

Dietary Information

These corn muffins are made with a gluten-free muffin mix. There are no additional ingredients containing gluten, making them gluten-free. You can use any kind of gluten-free corn muffin mix you’d like. You can also use a regular corn muffin mix if you have no gluten restrictions.

These muffins are also free of refined sugar and are only sweetened with honey.

This is not a vegan recipe.

How to Eat Your Honey Corn Muffins

Corn muffins make a great snack or dessert. They’re also delicious with breakfast! Don’t be afraid to warm yours in the microwave, oven, or toaster and enjoy alongside some eggs and bacon, a bowl of oatmeal, or by themselves.

You can also pair your Honey Corn Muffins with a savory dinner. They’re a great BBQ side and taste delicious with pulled pork. Enjoy a muffin with some meatloaf or dipped into some chicken noodle soup. 

Let me know in a review how you enjoyed your muffins!

Storing and Reheating

Your muffins will stay fresh for 6–7 days in a bread drawer or pantry. Make sure to keep them in a sealed container!

The honey butter will stay fine in the fridge. It will last longer than the muffins, up to a few weeks. So if you want to make another batch of muffins, you don’t have to make more butter! Or you can use the butter on something else, like toast, a scone, a slice of banana or pumpkin bread…you name it.

To reheat, I like to warm the muffins in the microwave for 15 seconds. You could also warm in a preheated oven for a few minutes.

Honey Corn Muffins Nutrition Information

Here is the nutrition information for one muffin with no honey butter:

145 calories, 1.6 grams of fats, 28.1 grams of carbs and 5 grams of protein 

Search HNFit Honey Corn Bread Muffins in My Fitness Pal

More Muffin Recipes To Try

• Banana Streusel Muffins
• Low Calorie Brownie Muffins
• Petite Maple Pecan Muffins
• Zucchini Banana Muffins