Sweet Corn Muffins Recipe
Fluffy, lightly sweet corn muffins with tender crumb and golden tops—perfect for breakfast, chili night, or snacks.
Print Pin Servings: 12 muffins
Calories: 185kcal
Cost: ~$4 (approx.)
Equipment
- 1 12-cup muffin tin Standard size
- 12 Paper liners Or cooking spray
- 2 Mixing bowls 1 large, 1 medium
- 1 Whisk
- 1 Measuring cups/spoons
- 1 Wire cooling rack
- 1 Toothpick For doneness test
Ingredients
- 1 cup Yellow cornmeal Fine or medium grind
- 1 cup All-purpose flour
- ⅓ cup Granulated sugar Adjust to taste
- 1 tablespoon Baking powder
- ½ teaspoon Fine salt
- 1 cup Whole milk Room temperature
- 2 large Eggs Room temperature
- ⅓ cup Vegetable oil Neutral (e.g., canola)
- 2 tablespoon Honey Optional boost of sweetness
- 1 tablespoon Unsalted butter Melted, for brushing tops (optional; exclude from nutrition)
Instructions
- Preheat oven to 400°F (200°C).
- Line or grease a 12-cup muffin tin.
- Whisk cornmeal, flour, sugar, baking powder, and salt.
- Whisk milk, eggs, oil, and honey in a separate bowl.
- Pour wet into dry; stir just until combined.
- Let batter rest 5 minutes.
- Divide batter; fill cups about ⅔ full.
- Bake 18–22 minutes until golden.
- Toothpick inserted in center comes out clean.
- Cool 5 minutes in pan; transfer to rack.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 60g | Calories: 185kcal | Carbohydrates: 25g | Protein: 3.4g | Fat: 7.7g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 3.8g | Cholesterol: 31mg | Sodium: 242mg | Potassium: 55mg | Fiber: 0.7g | Sugar: 9.5g | Vitamin A: 78IU | Calcium: 42mg | Iron: 0.4mg