Honey Lemon Corn Muffins

A new take on our classic crowd pleaser recipe featuring some of our favorite Stone's Throw Products: Cornmeal, Duck Eggs & Honey.

Makes 24-30 mini muffins or 12 large muffins 

½ cup unsalted butter, melted + plus 1-2 tablespoons to brush the muffin pans
2 lemons
¾ cup sugar
2 large eggs or duck eggs
¾ cup sour cream or yogurt
¾ teaspoon kosher salt
1 ½ teaspoons baking powder 
½ teaspoon baking soda
1 ¼ cup all- purpose flour
½ cup Stones Throw cornmeal

Glaze
Juice of one lemon
2-3 tablespoons Stones Throw honey

Preheat the oven to 300° F

Brush muffin pans with 2 tablespoons of melted butter , place pans in the refrigerator, while you mix the batter.

Zest the two lemons into a large mixing bowl, add the sugar and eggs and whisk vigorously until pale and smooth (about  30 seconds).

Add the sour cream, melted butter and salt and mix until smooth and emulsified. Whisk in the baking powder and baking soda.

Add the flour and cornmeal and mix until just combined, and a few streaks of flour remain. It is important not to over mix.

Remove the pan from the refrigerator, spoon batter into muffin pans,

Bake mini muffins for 30-35 minutes, larger muffins for 35 -40 minutes, or until the muffins feel firm to the touch and the toothpick tests dry.

To make the glaze:
In a small bowl whisk the honey and lemon juice until smooth and honey dissolves. 

Brush the muffin tops with the honey lemon glaze while still warm. Serve warm or room temperature.