Corn Muffins

I thought I’d share the recipe that I made with the lightened up white chicken chili I shared last week – corn muffins. Corn muffins are one of my favorite sides for soup. If corn bread and a typical muffin had a baby it would be the corn muffin. Light, fluffy and corny! We love them with a bit of butter and honey, vanilla bean honey butter, or jam. You can’t really go wrong with a corn muffin.

Did you see the fun announcement that Lil’ Luna made yesterday? If not, I’ll keep it a surprise until you have a chance to pop over. It’s a topic that I’ll address another day, but thought I’d let you in on the secret today.

Fun announcements and corn muffins. A good day indeed. Thanks for being here… I just love sharing all this fun with you.

corn muffin recipe, recipe for cornmeal muffins

Corn Muffins

by Bless This Mess

Make 12 muffins

Ingredients

  • 2 cups flour
  • 1 cup yellow cornmeal
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 cup butter, melted and cooled
  • 3/4 cup sour cream
  • 1/2 cup milk

Instructions

Preheat the oven to 400 degrees. Generously coat a 12-cup muffin tin with cooking spray.

Whisk the cornmeal, flour, baking soda, baking powder, and salt together in a large bowl. Whisk the eggs and sugar together in a medium bowl until combine, add the melted butter, sour cream, and milk until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combine. Do not over mix.

Use a large ice cream scoop or a measuring cup to divide the dough evenly among the muffin cups. Do not level or flatten the surface of the mounds. Bake until light golden brown and a toothpick inserted in the middle comes out with just a few crumbs attached, about 18 minutes.

Let the muffins cool in the pan for 5 minutes and then flip out onto a wire wrack and let cool for 10 minutes before serving.

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Recipe from The America’s Test Kitchen Family Baking Book

corn muffin recipe, ATK corn muffins, easy corn muffins, muffins with butter


6 comments on “Corn Muffins

  1. You know the secret ingredient for fantastic cornbread: sour cream! And if you want it even sweeter, grind up popcorn instead of using cornmeal from the store ;)

  2. Those corn muffins look delectable! I may have to try your recipe. I’ve never made corn muffins, but enjoy them when I get them at restaurants. I just stopped by from SITS to say hello; hope you find time to return the visit!

  3. Hi there. Food on Friday: Corn on Carole’s Chatter is now open for entries. This looks like a good one! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.

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