Corn Muffins
For an incredible treat serve these muffins warm from the oven with a smear of sweet butter and a drizzle of honey.
Servings: 12
Calories: 248kcal
Ingredients
- 1 ½ cups all-purpose flour (196g)
- 1 cup yellow cornmeal (160g)
- 1 teaspoon salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ cup brown sugar (56g)
- 2 large eggs at room temperature
- 1 cup sour cream (8oz)
- ½ cup whole milk (4oz)
- ½ cup unsalted butter melted and cooled slightly (113g)
Instructions
- Preheat oven to 400°F. Lightly grease a 12 cup muffin tin with vegetable cooking spray. Set aside.
- In a large mixing bowl whisk together the flour, cornmeal, salt, baking powder, baking soda and sugar. Make a well in the center.
- In a small mixing bowl whisk the eggs until blended. Add the sour cream, melted butter and milk and fold together with a spatula until blended. Pour the sour cream mixture into the flour mixture. Fold with the spatula until the dry ingredients are just moistened. The batter will be a little lumpy.
- Using a large ice cream scoop divide the batter between the 12 muffin wells. Leave the batter mounded so the muffins have nice round tops. Set the unbaked muffins aside for 10 to 15 minutes before baking.
- Bake for 14 to 18 minutes or until light golden brown on top. A toothpick inserted in the center should come out fairly clean, with no wet batter. Moist crumbs are okay. Cool in the pan for 5 minutes then remove to a wire rack. The muffins can be served warm or room temperature.
Notes
Store corn muffins in an airtight container at room temperature for up to 4 days.
Muffins can be frozen for up to 3 months.
Nutrition
Calories: 248kcal | Carbohydrates: 28g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 328mg | Potassium: 117mg | Fiber: 2g | Sugar: 6g | Vitamin A: 412IU | Vitamin C: 0.2mg | Calcium: 94mg | Iron: 1mg
