Perfect, soft Corn Muffins are great to serve with your favorite chili recipe.
Corn Muffins
There's nothing more classic than corn muffins. These turn out perfect and soft every single time.
Ingredients
- 1 cup all purpose flour
- 1 cup yellow cornmeal (preferably stone-ground)
- 6 tablespoons granulated white sugar
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 pinch freshly grated nutmeg (optional)
- 1 cup buttermilk
- 3 tablespoons unsalted butter, melted and cooled
- 3 tablespoons corn oil
- 1 large egg
- 1 large egg yolk
- 1 cup corn kernels, fresh, frozen or canned (make sure they are drained and patted dry)
Instructions
- Preheat the oven to 400°F. Spray a 12-cup muffin pan with nonstick spray. Place the muffin pan on a baking sheet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg (if using).
- In another large bowl, whisk together the buttermilk, melted butter, oil, egg and yolk together until well-blended. Add the liquid ingredients to the dry ingredients and whisk together. The batter will be lumpy (that's okay). Stir in the corn. Divide the batter evenly among the muffin cups.
- Bake for 15 to 18 minutes, or until the tops are golden and a thin knife or toothpick inserted into center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing muffins.
Nutrition
Serving: 1muffin, Calories: 203kcal, Carbohydrates: 27g, Protein: 4g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 239mg, Potassium: 124mg, Fiber: 2g, Sugar: 8g, Vitamin A: 187IU, Vitamin C: 1mg, Calcium: 80mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
