Sweet Corn Muffins Recipe

Sweet corn muffins

The Spruce

 

Ratings (52)
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 1 dozen (12 servings)
Nutritional Guidelines (per serving)
220 Calories
13g Fat
22g Carbs
4g Protein
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Nutrition Facts
Servings: 1 dozen (12 servings)
Amount per serving
Calories 220
% Daily Value*
Total Fat 13g 17%
Saturated Fat 4g 18%
Cholesterol 86mg 29%
Sodium 281mg 12%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 3%
Protein 4g
Calcium 125mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These sweet corn muffins are a little sweeter than regular corn muffins, and they're also lighter and more tender.

Ordinary cornbread typically calls for half flour and half cornmeal. But for these sweet corn muffins, you'll use three parts all-purpose flour and one part cornmeal.

And the way to measure, of course, is by weight. Which means you'll need a digital scale you can set to grams.

Sweet corn muffins aren't traditional everywhere, but if you sometimes have a craving for a sweet corn muffin, this recipe is for you. A rugged, rustic ​corn muffin wants to be savory, but these light, tender ones just beg to be sweetened.

Finally, remember to use fresh baking powder. If it's older than six months old, it won't provide enough rise.

Ingredients

  • 1 1/2 cups /195 grams all-purpose flour
  • 1/2 cup /40 grams cornmeal
  • 2/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups whole milk
  • 2 large eggs (beaten)
  • 3 tablespoon butter
  • 1/3 cup vegetable oil

Steps to Make It

  1. Gather the ingredients.

    Sweet Corn Muffins Recipe ingredients
     The Spruce
  2. Preheat oven to 350 F.

  3. Combine the flour, cornmeal, baking powder, sugar, and salt in a large bowl.

    Sweet Corn Muffins Recipe
    The Spruce 
  4. In a small microwave-safe bowl, heat the butter in the microwave for about a minute, until it's thoroughly melted. Or you can just melt it in a small pan over very low heat. Set the melted butter aside at room temperature to cool, but don't let it solidify again.

    Sweet Corn Muffins Recipe
     The Spruce
  5. Combine the milk and the melted butter. Then add the oil, and finally whisk in the beaten egg. (Combining the melted butter and milk first prevents the hot butter from cooking the egg.)

    Sweet Corn Muffins Recipe
     The Spruce
  6. Thoroughly grease and flour a 12-cup muffin pan (or skip the greasing and use paper muffin liners instead).

    Sweet Corn Muffins Recipe
     The Spruce
  7. Add the liquid ingredients to the dry ones and mix just until the liquid is incorporated. You'll still see a few lumps. But that's fine because mixing too long or too vigorously will cause the muffins to turn out hard.

    Sweet Corn Muffins Recipe
     The Spruce
  8. Carefully spoon the batter into the prepared muffin pan (you can use a small ladle or even an ice-cream scoop) and transfer to the oven immediately.

    Sweet Corn Muffins Recipe
     The Spruce
  9. Bake 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

    Sweet Corn Muffins Recipe
     The Spruce