Corn Muffins Recipe
Corn Muffins are crispy and buttery outside and soft and fluffy inside. They are scrumptious all on their own or sliced open and spread with butter and honey.
Servings: 12 muffins
Equipment
Ingredients
- 1 cup (125g) all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs beaten
- 1 cup whole milk
- 1/4 cup salted butter melted
- 2 Tablespoons vegetable oil
- 2 Tablespoons honey
Instructions
- Preheat oven to 425°F. Spray a 12-cup muffin tin with baking spray or line with paper liners.
- Whisk the flour, cornmeal, sugar, baking powder, and salt together in a large bowl.1 cup (125g) all-purpose flour, 1 cup yellow cornmeal, 1/3 cup granulated sugar, 1 Tablespoon baking powder, 1/2 teaspoon salt
- Add the beaten eggs, milk, melted butter, oil, and honey. Stir until combined.2 large eggs, 1 cup whole milk, 1/4 cup salted butter, 2 Tablespoons vegetable oil, 2 Tablespoons honey
- Divide the batter evenly between the muffin cups, filling them each about 3/4 full.
- Bake for 12-15 minutes until golden brown and a toothpick inserted into the center of a muffin comes out clean.
Notes
- Storage: Muffins will keep in an airtight container on the counter for 3 days.
- Freezing: These corn muffins freeze well for up to 2 months. Thaw on the counter or reheat in the microwave or oven before serving.
Nutrition
Calories: 178kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 257mg | Potassium: 94mg | Fiber: 2g | Sugar: 10g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
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