Creamy Corn Muffins
Soft, moist, and irresistibly rich, these Creamy Corn Muffins are a delightful twist on the classic cornbread. Bursting with pockets of sweet cream cheese and tender whole kernel corn, each bite offers a perfect balance of sweetness and savory charm. Enhanced by the tangy bite of buttermilk and a touch of optional honey for just the right amount of sweetness, these muffins are wonderfully light yet indulgently creamy. Whether served warm with a drizzle of honey for breakfast, alongside a hearty bowl of chili, or as a comforting snack, these easy-to-make muffins are a versatile crowd-pleaser. Ready in just 35 minutes, they’re the ultimate combination of down-home comfort and gourmet flavor!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 0.33 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Whole kernel corn (drained if canned or thawed if frozen)
- 2 large Eggs
- 1 cup Buttermilk
- 0.25 cup Unsalted butter (melted and cooled slightly)
- 4 ounces Cream cheese (softened)
- 2 tablespoons Honey (optional, for additional sweetness)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups with non-stick spray.
In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. Whisk thoroughly to combine all dry ingredients evenly.
In a separate medium-sized bowl, whisk together the eggs, buttermilk, and melted butter until smooth and fully incorporated.
Add the wet mixture to the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the muffins dense.
Fold in the whole kernel corn and softened cream cheese. Distribute the cream cheese throughout the batter so there are small, creamy pockets in the muffins.
If using honey, stir it gently into the batter for added sweetness.
Divide the batter evenly among the prepared muffin cups, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
Remove the muffin tin from the oven and let the muffins cool for 5 minutes in the pan. Then transfer them to a wire rack to cool completely or serve warm.
Enjoy the muffins as-is, or pair them with butter, honey, or your favorite jam for an extra treat!
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 3324 mg | 145% | |
| Total Carbohydrate | 246.2 g | 90% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 126.4 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 484 mg | 37% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1149 mg | 24% | |
*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.
