Corn Muffins, Two Ways Recipe

Corn Muffins, Two Ways Recipe
Staff Writer
Muffins, Two Ways
Molly Aronica

Muffins, Two Ways

The beauty of basic corn muffins are their versatility. Left simply, their delicate sweetness and hearty texture shines through — yet, with the addition of a few choice ingredients, the flavor profile can be elevated to new heights.

If you prefer to make a whole batch of one muffin variation instead of two half batches, simply double the mix-in ingredients.

Click here to see more Spectacular Summer Corn Recipes.

Ingredients

For basic batter:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • ¼ cup white sugar
  • ½ teaspoon salt
  • 6 tablespoons butter, melted and cooled
  • 1 cup milk
  • 1 egg

For jalapeño-cheddar muffins:

  • 1 medium jalapeño, seeds and ribs removed and finely chopped
  • ¼ cup sharp Cheddar cheese, shredded
  • 1 tablespoon red onion, finely chopped and soaked in cold water for 10 minutes

For brown sugar-chocolate chip muffins:

  • ¼ cup light brown sugar
  • ½ cup chocolate chips
  • 1 teaspoon fresh orange zest

Directions

For basic batter:

Preheat the oven to 350 degrees and line a 12-cup muffin tin with liners.

Sift the cornmeal, flour, baking powder, white sugar, and salt into a medium-sized mixing bowl and whisk gently to combine.

In another bowl, whisk together the butter, milk, and egg before adding to the dry ingredients. Make sure to mix the batter until it is smooth and fully combined. Pour half of the batter into a second mixing bowl.

For jalapeño-cheddar muffins:

Mix the jalapeño, cheese, and drained onion into 1 bowl of batter and add more milk if the consistency needs to be thinned out. Divide the batter evenly among 6 of the prepared muffin cups.

Bake the muffins for 20 minutes or until a tester toothpick comes out clean. Cool the muffins slightly and then transfer to a cooling rack. 

For brown sugar-chocolate chip muffins:

Mix the brown sugar, chocolate chips, and orange zest into the remaining bowl of batter and add more milk if the batter seems a bit thick. Divide the mixture among the remaining six muffin cups.

Bake the muffins for 20 minutes or until a tester toothpick comes out clean. Cool the muffins slightly and then transfer to a cooling rack.

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.