Emeril's Restaurant Sweet Corn Muffins

These sweet mini muffins are brought to the table when guests arrive at Emeril's Restaurant in New Orleans. Folks just eat 'em up!

  • Yield: 24 mini muffins*
Emeril's Restaurant Sweet Corn Muffins


  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 2 tablespoons heavy cream
  • 2 tablespoons buttermilk
  • ¼ cup honey
  • 2 tablespoons melted and cooled butter
  • 2 scant cups all purpose flour (spooned into the measuring cups)
  • ¾ cup cornmeal
  • 1/3 cup sugar
  • 4 teaspoons baking powder
  • ¾ teaspoon salt
  • Honey-Butter for serving, recipe follows


  • Preheat the oven to 350°F and grease the wells of a mini muffin pan with butter.
  • Combine the eggs, oil, water, heavy cream, buttermilk, honey and butter in a mixing bowl, and whisk well. Combine the flour, cornmeal, sugar, baking powder, and salt in a separate mixing bowl and whisk to combine.
  • Add the dry ingredients to the wet ingredients and whisk until just combined; do not overmix.
  • Scoop the batter into well-greased mini muffin tins and bake at 350 degrees F until lightly golden and a tester inserted into the center comes out clean, about 20 minutes.
  • Let cool briefly, then brush with honey butter and sprinkle with sugar before serving.
  • * Note: The mini muffin pan we used has 1 ½ tablespoon capacity wells. If your mini muffin pan has smaller or larger wells, your yield will vary and you will need to adjust the cooktime accordingly.
  • Honey Butter
  • 3 tablespoons unsalted butter, softened 3 tablespoons honey
  • Combine the butter and honey in a small bowl and stir to blend. Brush onto warm muffins when they come out of the oven.