Sour Cream and Lemon Honey Corn Muffins

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We tried this recipe, there are OK but we like a more traditional Corn Cake Muffins

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These are really good muffins and easy to make, however use half the salt, the 2 tsp is too much .....way to salty.
Other than that they are tasty, a different twist to corn muffins.......

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I expected this to be a neat take on corn mufins but I was very disappointed. They didn't rise very well, were VERY salty, and just didn't have a very good balance. Won't be making this again, but it's always fun to try something new!

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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.

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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.

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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?

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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.

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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.

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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.

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These muffins won me over with their moist texture and sweet smell while baking. The lemon taste is pretty intense, however; you might want to try juicing half a lemon. Also, I used one teaspoon of kosher salt instead of two teaspoons table salt, which turned out well.