Grill Baked Corn Muffins
With Yogurt and Honey
by Andrea Alden
Grill using the indirect method
1½ cups of all
- 1 cup of
- ½ cup of sugar
- 1 tbsp. baking
- ½ tsp. salt
- ½ cup of butter,
- 1 cup of milk
- 2 large eggs
- ¼ cup of honey
- 2 tbsp. Balkan style or plain greek yogurt
Preheat your grill to 400°F, preparing for indirect grilling by turning on the two outside burners to medium (on a 4 burner grill).
Use silicone baking cups, or spray a muffin tin with nonstick.
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Mix them thoroughly together.
In a large measuring cup whisk together the melted butter, milk, eggs, honey, and yogurt.
Fold the wet ingredients into the dry, but don’t over mix.
Measure about ¼ cup of batter into each muffin cup, filling each cup ¾ of the way full.
Bake the corn muffins using indirect heat for 12 to 15 minutes, or until a toothpick comes out clean and they are golden around the edges.
Allow the corn muffins to cool for 5 to 10 minutes before removing them from the muffin tin and eating.
Try them warmed with butter, and drizzled with honey for a sweet treat.
These Grill Baked Corn Muffins are on the sweet side, but that won’t stop you from pairing them with your best rib recipe
, or that amazing BBQ brisket
. Sweeten things up by drizzling with honey (try our smoked honey recipe!
) and serving this with frozen yogurt instead. The possibilities are endless with these delicious Grill Baked Corn Muffins!