Sour Cream and Lemon Honey Corn Muffins

Recipe courtesy Danny Boome Ltd

Show: Rescue ChefEpisode: Fried Chicken Cookoff

Rated: 3 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
25 min
Level:
Easy
Yield:
12 servings

Times:

Prep: 15 min
Inactive Prep: 10 min
Cook: 25 min
Total:: 50 min

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Ingredients

6 tablespoons unsalted butter, melted, plus more for greasing
2 large eggs
1 cup light sour cream
1/4 cup milk
1/3 cup honey
1 lemon, zested and juiced
1/2 cup all-purpose flour
1 1/4 cups cornmeal
1 teaspoon baking powder
2 teaspoons salt

Directions

Preheat oven to 350 degrees F. Grease your muffin tray.

Mixture is prepared in 2 parts - wet and dry. First prepare the wet mixture. In a large mixing bowl whisk together eggs, sour cream, melted butter, milk, honey, lemon zest and juice. In a separate large mixing bowl combine all dry ingredients. Once the dry mixture is blended begin to add the wet mixture by folding into the dry mixture. As soon as both mixtures are blended spoon the mixture into the prepared muffin tray. Fill each cup about 2/3 to 3/4 full. Bake muffins for about 20 to 25 minutes, or until the top has a golden crust. When ready, remove from the oven and let them cool slightly. Remove from tray and serve.

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Comments & Reviews

recipe Sour Cream and Lemon Honey Corn Muffins
Louise Carver, MA 10-04-2009
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Just horrible!
Rated: 1 stars out of 5

I just made these corn muffins for Sunday breakfast and wish I never did! I realized that the salt amount mentioned on the... show was incorrect so that was not the problem. These were inedible. Too much lemon, the honey never came through so there was no balance of sweet/sour. We were very disappointed.Read more
recipe Sour Cream and Lemon Honey Corn Muffins
Anonymous 08-08-2008
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Didn't live up to the promise
Rated: 2 stars out of 5

Too salty, reduce salt to 1 1.5 tsp. Sweetness and tartness not balanced, maybe leave out the lemon juice, or add some brown... sugar. The lemon flavor was too 'raw.' Not surprising since there's two acids (lemon juice and sour cream) and no soda to balance them. Also, I could taste the baking powder, that needs to be reduced. Maybe some soda would accomplish a couple of things -- balance the acid and provide some leavening.Read more
recipe Sour Cream and Lemon Honey Corn Muffins
Amy Overland Park, KS 07-19-2008
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They must have changed the salt amount from the show.
Rated: 3 stars out of 5

My husband made this from the instructions on the show. (We have Tivo and saved it.) He made it with the two tablespoon Danny... called for in the show, but thought it sounded too salty. Well, yeah, it was way too salty! We had to dump it all out.:( Now people on-line are saying two teaspoons is too salty as well. I'm definately making it again possibly with 1 teaspoon. Mistakes like this on the show make me wonder if Danny's a chef or is he just a persona? What do you think?Read more
recipe Sour Cream and Lemon Honey Corn Muffins
Anonymous 07-16-2008
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too salty !!!!
Rated: 1 stars out of 5

I followed the recipe, and they smelled great, and cooked perfectly, but were really salty. If you're happy with the recipes... you've used in the past, I'd stick with them.Read more
recipe Sour Cream and Lemon Honey Corn Muffins
Eileen Greenbelt, MD 06-07-2008
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Sour Cream and Lemon Honey Corn Muffins
Rated: 2 stars out of 5

I was looking for a recipe to use with sour cream. This recipe sounded like a great idea I love all the ingredients. But, I... didn't much like the taste too lemony, perhaps I will try this recipe with just the lemon zest.Read more
recipe Sour Cream and Lemon Honey Corn Muffins
Jan Woodbury, MN 03-31-2008
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NOT VERY "CORNY"
Rated: 2 stars out of 5

I made these for Easter dinner. They were dry and not sweet at all. Very lemony and dense. No corn muffin taste. If you... like cornbread, skip this recipe.Read more