I woke up yesterday with a strong craving for corn muffins and looked for an easy recipe that could be made with the ingredients already in my pantry. The honeys I had on hand (e.g., Tasmanian leatherwood honey) were a little too fancy to spare 75 grams of for a batch of muffins, but I did have a jar of sorghum molasses on hand from the last time I bought a Kentucky country ham.

Sorghum molasses (also sold as sorghum syrup) is a little sour, has a rich, burnt-toffee undertone, and pairs extremely well with cornmeal. The end result is mildly sweet, moist and crumbly, and rich when toasted. Not something I’d make every day, but when a craving strikes, this recipe is quick, straightforward, and makes for easy clean-up.

Rating: ★★★☆☆


  • 115 grams butter (Very soft.)
  • 50 grams sugar
  • 0.5 teaspoons salt
  • 2 eggs
  • 75 grams sorghum molasses (Substitute with honey for a different flavor profile.)
  • 245 grams milk
  • 200 grams cornmeal
  • 125 grams all-purpose flour
  • 1 tablespoon baking powder


  1. Preheat oven to 350°.
  2. Add butter, sugar, and salt to mixing bowl and mix with whisk attachment until light and creamy.
  3. Whisk in eggs.
  4. Add sorghum molasses and milk and whisk until combined.
  5. Add cornmeal and mix until no chunks of butter remain.
  6. Add flour and baking powder and whisk together until combined.
  7. Pour batter into lightly greased muffin pan.
  8. Bake for 20 minutes or until golden and set.
  9. Cool in pan for 10 minutes.
  10. Transfer muffins from pan to wire rack and allow to cool.