Corn Muffin Recipe
These corn muffins are easy to make, moist, fluffy, and so delicious.
Servings: 12 people
Calories: 185kcal
Cost: $2.71
Equipment
- 4 tablespoon ice cream scoop
- wire rack
- muffin tin
- large bowl
- whisk
- muffin liners
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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