Corn Muffins

These corn muffins, just a little bit sweet with lots of corn flavor, are easy to make. You can use this same recipe to...
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Corn Muffins
Julie Ruggirello

Corn Muffins

These corn muffins, just a little bit sweet with lots of corn flavor, are easy to make. You can use this same recipe to make a loaf of slightly sweet corn bread, one of the best kinds of breakfast breads. Just add a few minutes onto the cooking time.

12
Servings
201
Calories Per Serving
Deliver Ingredients

Notes

I use whole wheat flour, Greek yogurt, and molasses in this recipe, but you can substitute with all-purpose flour, sour cream, and honey, respectively.

Ingredients

  • 2 Cups yellow cornmeal
  • 1 Cup whole-wheat flour
  • 1 ½ Teaspoon baking powder
  • 1 ¼ Teaspoon salt
  • 1 Teaspoon baking soda
  • 1 ¼ Cup whole milk
  • 1 Cup Greek yogurt
  • 1 stick unsalted butter, melted
  • ¼ Cup sugar
  • 2 Tablespoons molasses
  • 2 large eggs

Directions

Preheat the oven to 400 degrees F. Grease or line a muffin tin with cupcake liners.

In a large bowl, whisk 1 ½ cups of the cornmeal, the flour, baking powder, salt, and baking soda. In a separate large microwavable bowl, combine the remaining ½ cup cornmeal and the milk and whisk together. Microwave the mixture for 1 ½ minutes. Whisk the mixture and microwave in 30-second increments until it reaches a thick, batter-like consistency. Let cool for 1 to 2 minutes.

Whisk the butter, sugar, and yogurt into the cooked cornmeal. Add the eggs and whisk until combined.

Add the dry ingredients to the wet mixture and mix until just combined. The batter will be very thick. Divide the batter among the prepared muffin tin, filling each cup to the top.

Bake until the muffin tops are golden-brown and a toothpick inserted into the center comes out clean, 17 minutes, rotating the pan halfway through cooking.

Cook the muffins in the tin placed on a wire cooling rack for 5 minutes, then remove the muffins from the tin and cool another 5 minutes. Serve warm or save for later.

Nutritional Facts

Total Fat
4g
6%
Sugar
6g
7%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
36g
28%
Protein
6g
13%
Vitamin A, RAE
10µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
52mg
5%
Choline, total
6mg
1%
Fiber, total dietary
4g
16%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
47mg
15%
Niacin
1mg
7%
Phosphorus, P
127mg
18%
Selenium, Se
5µg
9%
Sodium, Na
35mg
2%
Water
45g
2%
Zinc, Zn
1mg
13%

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.