Honey Corn Muffins

When I think of the foods that truly symbolize growing up on Long Island, one of them has to be the humble corn muffin. Bagel shop (or, as we call it, “bagel place”) and deli culture is something we Long Islanders take very seriously. Both establishments require great bagels, buttered kaiser rolls, bacon-egg-and-cheese sandwiches, thin chicken cutlets, massive slabs of crumb cake, overly sweetened iced tea lemonades (we call them half and halfs), and cakey corn muffins. No matter what you’re ordering, you always ask for the side-car corn muffin, which is cut in half, buttered, and toasted on the griddle. You’ll be handed a grease-stained brown paper bag with a massive, yellow corn muffin inside, with a quarter pound of softened margarine plopped in the center. The muffin is somehow moist yet dry. And most of the time only half of it ends up in your mouth because it shatters into a million bits on your lap. (I still think my parents are cleaning crumbs out of their cars from decades ago LOL.) Despite the mess, they are a sweet and savory staple and something I will forever crave. When creating this recipe, I wanted all the flavors of corn muffins past—but with a slightly less crumbly texture for an even more enjoyable eating experience. 

MAKES 7 JUMBO MUFFINS

The Scone Queen Bakes Danielle Sepsy

INGREDIENTS 

• 1 1/4 cups cake flour (not self-rising)

• 3/4 cup fine cornmeal

• 1/2 cup sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 1/2 teaspoons fine table salt

• 1/4 cup canola or other vegetable oil

• 2 large eggs, at room temperature

• 1/2 teaspoon pure vanilla extract

• 1/4 cup whole milk

• 1 cup sour cream

• 8 tablespoons (4 ounces/1 stick) unsalted butter, melted

• Salted butter (optional), for serving

• 3 tablespoons honey (I prefer clover honey), plus more for serving (optional)

DRIRECTIONS

1. In a large bowl, whisk together the cake flour, cornmeal, sugar, baking powder, baking soda, and salt.

1. Create a well in the center and add the canola oil, eggs, vanilla, milk, and sour cream. Whisk until just combined.

2. In a separate bowl, whisk together the melted butter and honey. Slowly pour the mixture into the batter while whisking to ensure it doesn’t separate. Just whisk until combined.

3. Cover the batter with plastic wrap and refrigerate for 30 minutes so the dry ingredients can fully absorb the wet ingredients and the cornmeal can soften slightly.

4. When ready to bake, preheat the oven to 425°F (or 400°F on the convection setting). Line 7 cups of two jumbo muffin tins with paper liners.

5. Scoop the batter into the muffins cups, filling them three-quarters of the way to the top. Transfer to the oven.

6. Bake for 5 minutes. Then, while keeping the oven closed, reduce the oven temperature to 350°F (or 325°F on convection setting) and bake for 15 to 18 minutes, until the muffins are lightly golden brown and a toothpick inserted in the center comes out clean. You don’t want to overbake these—you want them just set, so they do not dry out.

7. Serve on their own or the real Long Island way: cut in half with a big pat of salted butter. For added sweetness, add a little drizzle of honey with the butter.

STORAGE: Store in a sealed container or wrapped in parchment paper and then aluminum foil at room temperature for up to 3 days.

From The Scone Queen Bakes © 2026 by Danielle Sepsy. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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