Corn Muffin Recipe
These corn muffins are easy to make, moist, fluffy, and so delicious.
Prep Time5 minutes mins
Cook Time15 minutes mins
COOLING TIME10 minutes mins
Total Time30 minutes mins
Course: Bread
Cuisine: American
Keyword: corn, muffins
Servings: 12 people
Calories: 185kcal
Cost: $2.71
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 large egg beaten
- ⅓ cup milk
- 4 tablespoons melted butter
- 1 cup sour cream
Preheat oven to 400 degrees F. Line a muffin tin with paper liners.
Whisk together the dry ingredients in a large bowl.
Mix the wet ingredients in a large measuring cup with a wooden spoon, and add to the dry ingredients. Stir until all of the ingredients are just combined (don’t over-mix!).
Use a 4-tablespoon ice cream scoop to divide the batter evenly among the muffin cups. Don’t level off the batter mounds. Keep them as mounds (it’ll make for a prettier muffin).
Bake 15-20 minutes until golden, and a toothpick inserted comes out clean.
Cool for 10 minutes on a wire rack before serving.
Serving: 1muffin | Calories: 185kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 298mg | Potassium: 162mg | Fiber: 2g | Sugar: 5g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg