Sweet Corn Muffins

Name: Sweet Corn Muffins
Prep time: 10 min
Cook time: 19 min
Yield: 12 muffins
Ingredients: 2 cups unbleached all-purpose flour; 1 cup Whole Grain Cornmeal; 1 ½ tsp baking powder; 1 tsp baking soda; 2 large eggs; 1 cup white sugar; 8 tbsp regular butter; ¾ cup whole sour cream; ½ cup whole milk; 1 ½ cups frozen corn kernels

User Reviews

4.9

234 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
12 muffins
Calories
158 kcal
Course
Side Dish, Bread
Cuisine
American

Sweet Corn Muffins

Iris Warren

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These corn muffins are sweet and delicious, thanks to the addition of corn kernels to the batter. Compared to a classic cornbread muffin, the end result is a fluffy, moist muffin that is perfect for a quick snack or as part of a larger meal. This corn muffin recipe is completely homemade - no shortcuts, no boxed mixes!

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Ingredients

Servings

2 cups unbleached all-purpose flour
1 cup Whole Grain Cornmeal medium or fine ground
1 ½ tsp baking powder
1 tsp baking soda
2 large eggs
1 cup white sugar
8 tbsp regular butter melted
¾ cup whole sour cream
½ cup whole milk
1 ½ cups frozen corn kernels

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Instructions

Adjust oven rack to lower-middle position. Heat oven to 400F. Grease a standard muffin tin.
Whisk flour, cornmeal, baking powder, baking soda in a bowl to combine well. Set aside.
Whisk eggs in second bowl until well combined and pale light yellow, about 20 seconds. Add sugar and whisk vigorously until homogenous, about 30 seconds. Add melted butter in 3 additions, whisking to combine after each addition. Add half of the sour cream and half of the milk. Whisk to combine. Whisk in remaining sour cream and milk until combined.
Combine wet and dry ingredients together, mixing gently with rubber spatula until batter is just combined and evenly moistened; do not over mix. Gently fold in frozen corn kernels.
Using ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping to form mounds. Do not level or flatten tops of mounds.
Bake until muffins are light golden and toothpick comes out almost clean (few tender crumbs are perfect.) Bake about 18-19 minutes, rotating tin halfway through baking time. Actual baking time varies with each oven, but watch closely not to over bake.
Cool muffins in tin for a bit. Serve warm.
Leftovers keep well in airtight container and can be reheated in microwave or oven.

Equipments used:

Notes

*Note: Whole grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn. To determine what kind of cornmeal a package contains, look at the label.
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Nutrition Information

Show Details

Serving 1muffin Calories 158kcal (8%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 1g (2%) Saturated Fat 0.5g (3%) Polyunsaturated Fat 0.3g Monounsaturated Fat 0.4g Trans Fat 0.003g Cholesterol 32mg (11%) Sodium 160mg (7%) Potassium 49mg (1%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 62IU (1%) Calcium 50mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 158 kcal

% Daily Value*

Serving	1muffin
Calories	158kcal	8%
Carbohydrates	33g	11%
Protein	4g	8%
Fat	1g	2%
Saturated Fat	0.5g	3%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	0.4g	2%
Trans Fat	0.003g	0%
Cholesterol	32mg	11%
Sodium	160mg	7%
Potassium	49mg	1%
Fiber	1g	4%
Sugar	17g	34%
Vitamin A	62IU	1%
Calcium	50mg	5%
Iron	1mg	6%