Krissy's Best Ever Corn Muffins
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen corn kernels, thawed
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.
Mix wet and dry ingredients only until moistened, about 10 to 20 seconds. The batter will still be lumpy. Over-mixing will result in muffins that are peaked and smooth on top with a tough heavy texture and holes or tunnels.
Fill muffin cups 2/3 to 3/4 full for perfectly shaped muffins or fill cups full for larger mushroom-shaped, bake-shop style muffins.
If batter does not fill every cup of the muffin pan, put a few tablespoons of water in the empty cup to keep muffins moist and to protect the pan from warping.
Since muffins freeze and reheat well, several batches can be made to keep on hand. To freeze, wrap muffins tightly in foil. To preheat in a conventional oven, place foil-wrapped muffins in preheated 450 degree oven about 5 minutes. Or, to reheat individual muffins in the microwave oven, wrap them in a paper towel or a napkin and heat each 3 to 10 seconds on high (100% power). Muffins tend to dry out and become hard if heated too long.