0 from 234 votes
Sweet Corn Muffins
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!
Prep Time
10 mins
Cook Time
10 mins
Servings: 12 muffins
Calories: 158 kcal
Course:
Side Dish , Bread
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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.
- If you enjoyed this recipe, please come back and give it a rating ♡
Nutrition Information
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
% 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.