Corn Muffins with Real Corn
Elevate your breakfast or snack game with these tender and flavorful Corn Muffins with Real Corn, featuring the perfect balance of sweetness and a delightful pop of fresh corn in every bite. Made with a blend of all-purpose flour and cornmeal for a classic texture, these muffins are enriched with melted butter and milk for a moist, buttery crumb. What sets them apart is the addition of real sweet corn kernels, bringing a burst of natural flavor and a satisfying freshness. In just 30 minutes, from prep to table, you can enjoy these golden-brown, bakery-style muffins that are perfect for pairing with soups, chili, or as a stand-alone treat. Easy to make and loaded with real ingredients, these corn muffins are a must-try for anyone seeking a homemade, wholesome twist on a classic favorite.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.25 cup Unsalted butter, melted
- 1 cup Milk
- 1 large Egg
- 0.75 cup Sweet corn kernels, fresh or frozen (thawed if frozen)
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the melted butter, milk, and egg until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix, as this can make the muffins tough.
Gently fold in the sweet corn kernels, distributing them evenly throughout the batter.
Divide the batter equally among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 233 mg | 10% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 6.0 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 29 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 94 mg | 2% | |
*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.
