Corn Muffin Recipe
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Corn Muffin Recipe
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Perfectly tender and moist, this Corn Muffin Recipe is the last one you’ll need! A savory muffin with a hint of sweetness, it is the perfect companion to your dinner.
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Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup plain greek yogurt I used nonfat
- 1/4 cup butter melted
- 1 egg
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Instructions
- Preheat the oven to 450ºF. Spray a 12-cavity muffin tin with nonstick cooking spray.
- In a medium to large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.
- In another bowl, or in a large liquid measuring cup, whisk together the buttermilk, yogurt, butter and egg.
- Add the wet ingredients to the dry ingredients and stir just until combined. Do not over mix.
- Divide the batter evenly between the 12 cups, filling each about 2/3 full.
- Place the tin in the oven and immediately turn the temperature down to 350º.
- Let the muffins bake until a tester inserted in the middle comes out clean, about 16 minutes.
Notes
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
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Serving
1muffin
Calories
123kcal
(6%)
Carbohydrates
8g
(3%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Trans Fat
0g
Cholesterol
26mg
(9%)
Sodium
215mg
(9%)
Fiber
0g
(0%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 123kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Trans Fat | 0g | 0% |
| Cholesterol | 26mg | 9% |
| Sodium | 215mg | 9% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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