These sweet corn muffins are a delightful combination of tender, moist cornmeal and a hint of sweetness, making them the perfect accompaniment to any meal. Ideal for breakfast, brunch, or as a side dish with soups and stews, these muffins offer a comforting texture and a delicious corn flavor that will leave you craving more!
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup corn kernels (fresh, frozen, or canned)
- Optional: honey or maple syrup for drizzling
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the milk, melted butter, and eggs. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix. Gently fold in the corn kernels.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. Enjoy warm or at room temperature, and indulge in the sweet, comforting flavors of corn in every delicious bite!
Aprile's Kitchen 