These Spiced Honey Corn Muffins are a delightful twist on classic corn muffins, featuring a hint of spice and sweetness.
Preheat your oven to 375°F (190°C) and line a muffin pan with cupcake liners.
Using cupcake liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, whisk together the egg, milk, sour cream, and honey until smooth.
Ensure the wet ingredients are well combined for a uniform batter.
Add the corn muffin mix, chipotle pepper, and corn kernels to the wet ingredients and stir until just combined.
Avoid overmixing to keep the muffins tender.
Divide the batter evenly among the prepared muffin cups.
Fill each cup about two-thirds full for even baking.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins a few minutes before the suggested time to avoid overbaking.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Cooling the muffins slightly in the pan helps them set and makes them easier to handle.
Serve the muffins warm or at room temperature, optionally drizzled with additional honey.
These muffins are best enjoyed fresh but can be reheated for a warm treat.
