Sweet Corn Muffins
User Reviews
4.9
Sweet Corn Muffins
Description
This muffin recipe blends two types of cornmeal and flour to create a base that is flavorful and texturally interesting. The use of whole grain cornmeal adds a fuller corn flavor compared to degerminated versions. Wet ingredients include eggs beaten vigorously with sugar, melted butter, sour cream, and milk. The acids from sour cream help tenderize and add moisture.
Frozen corn kernels are folded into the batter to provide fresh corn bursts within each muffin. The batter is mixed gently to avoid overworking, maintaining a tender crumb. Mounds of batter dropped into a greased muffin tin bake at a high temperature to develop lightly golden crusts while keeping the interiors moist and tender. A toothpick check ensures just a few tender crumbs remain, indicating perfect doneness.
These muffins fit well as a breakfast item, an accompaniment to chili or soup, or a snack with butter. Using whole grain cornmeal enhances the flavor and texture, making these a bit heartier than standard corn muffins.
Ingredients
- 2 cups all-purpose flour unbleached
- 1 cup whole grain cornmeal medium or fine ground
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 2 large egg
- 1 cup white sugar
- 8 tbsp butter melted, regular
- ¾ cup sour cream whole
- ½ cup milk whole
- 1 ½ cups corn kernels frozen
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.
Notes
- Whole grain cornmeal offers a more robust flavor than regular degerminated cornmeal; check packaging to identify the type used.
- Do not overmix the batter to keep muffins tender and avoid dense texture.
- If you enjoyed this recipe, consider rating it to help others find it.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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