Corn Muffins Like Kenny Rogers Roasters by Todd Wilbur
Recreate the irresistible warmth and flavor of Kenny Rogers Roasters with Todd Wilbur's "Corn Muffins Like Kenny Rogers Roasters" recipe! These muffins strike the perfect balance between sweet and savory, thanks to a blend of honey, granulated sugar, and golden yellow cornmeal. What sets these muffins apart is the addition of tender, whole corn kernels folded into the batter, adding bursts of texture and natural sweetness in every bite. Ready in just 35 minutes, these buttery, moist muffins are made with buttermilk for a rich, tender crumb and are baked to a golden perfection. Perfect as a side for barbecue dinners or enjoyed as a satisfying standalone snack, these corn muffins will win over both kids and adults alike. Serve them warm with a pat of butter for a truly authentic Kenny Rogers experience!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Yellow cornmeal
- 0.5 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled slightly
- 3 tablespoons Honey
- 2 Eggs, large
- 0.75 cups Buttermilk
- 0.5 cups Frozen corn kernels, thawed
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it well with butter or non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, honey, eggs, and buttermilk until smooth and fully blended.
Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or wooden spoon to gently mix the batter until just combined. Be careful not to overmix; a few lumps are okay.
Fold the thawed corn kernels gently into the batter, distributing them evenly throughout.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm with butter or your favorite spread. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
2721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 1714 mg | 75% | |
| Total Carbohydrate | 385.1 g | 140% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 167.6 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 323 mg | 25% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1013 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
