Yoghurt Corn Muffins with Corn
Fluffy, golden, and bursting with sweetness, these Yoghurt Corn Muffins with Corn are a delightful twist on classic cornbread muffins. Made with wholesome ingredients like creamy plain yoghurt and vibrant sweet corn kernels, these muffins strike the perfect balance between moistness and rich corn flavor. A touch of honey enhances their natural sweetness, and the combination of cornmeal and all-purpose flour guarantees a tender, crumbly texture. Ready in just 35 minutes, these muffins are ideal for breakfast, snack time, or as a satisfying side to soups and chilis. Serve them warm with a pat of butter or a drizzle of honey for an irresistible treat! Perfectly versatile, these easy-to-make corn muffins are sure to be a family favorite.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Plain yoghurt
- 0.25 cup Milk
- 1 large Egg
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 cup Sweet corn kernels (fresh, canned, or frozen)
- 2 tablespoons Honey (optional, for sweetness)
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease the cups well.
In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk until well blended.
In a medium bowl, whisk together the yoghurt, milk, egg, melted butter, and honey (if using) until smooth and creamy.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; some lumps are fine.
Fold in the sweet corn kernels, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair beautifully with butter or a drizzle of honey!
Nutrition Facts
Calories |
2107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3483 mg | 151% | |
| Total Carbohydrate | 331.2 g | 120% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 75.3 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 432 mg | 33% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 992 mg | 21% | |
*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.
