Corn Muffins (Perfectly sweet!)

Pile of corn muffins in white muffin wrappers.

Corn Muffins (Perfectly sweet!)

Ready in under 30 minutes, my corn muffins are lighter and fluffier than your average. They're perfectly sweetened and pair perfectly with my my award winning chili or barbecue.

Course Bread, muffins, quick bread, Side Dish

Cuisine American

Prep Time 10

Cook Time 14

Total Time 24

Servings muffins

Calories 203kcal

Author Sam Merritt

Equipment

Ingredients

1 cup (125 g) all-purpose flour
1 cup (165 g) cornmeal
¼ cup (50 g) light brown sugar firmly packed
2 Tablespoons (25 g) granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon table salt
1 cup (240 g) sour cream
⅓ cup unsalted butter melted
1 large egg room temperature preferred

Instructions

Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners. Set aside.
In a large mixing bowl, whisk together flour, cornmeal, sugars, baking powder, baking soda, and salt.
1 cup (125 g) all-purpose flour, 1 cup (165 g) cornmeal, ¼ cup (50 g) light brown sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¾ teaspoon table salt, 2 Tablespoons (25 g) granulated sugar
In a separate bowl or large measuring cup, whisk together sour cream, melted butter, and egg.
1 cup (240 g) sour cream, ⅓ cup unsalted butter, 1 large egg
Pour the wet ingredients into the dry ingredients and use a spatula to gently fold together until completely combined and no dry streaks remain. Batter will be dry and stiff, this is normal!
Evenly divide batter into prepared muffin tin. Transfer to center rack of 375F (190C) oven and bake for 14 minutes, until muffins are baked through and a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter).
Allow to cool in muffin tin for 5 minutes then carefully remove to a cooling rack before enjoying.

Notes

Storing

Store in an airtight container at room temperature for up to 3 days. Muffins may also be cooled completely, wrapped tightly in plastic wrap and foil, and frozen for up to 3 months.

Nutrition