Sweet Corn Muffins

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Servings: 12 Difficulty: Intermediate
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Golden, tender muffins with a crisp cornmeal crust and comforting sweetness
Sweet Corn Muffins recipe image
Sweet Corn Muffins recipe image
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Sweet Corn Muffins

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 1053.8

Description

These Sweet Corn Muffins are a classic comfort food, offering a perfect balance of tender crumb and slightly crunchy edges. The combination of all-purpose flour and cornmeal creates a unique texture that is both light and hearty. With a hint of sweetness from the sugar and richness from the shortening and milk, these muffins are ideal for breakfast, brunch, or as a side dish for soups and stews. They are easy to mix up from scratch using pantry staples, making them a reliable favorite for weeknight meals or weekend gatherings. Serve them warm with a pat of butter for the best experience.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC). Line a 12-cup muffin tin with paper liners or grease thoroughly.
  2. In a large mixing bowl, whisk together the all-purpose flour, sugar, cornmeal, baking powder, and salt until well combined.
  3. In a separate bowl, beat the eggs, shortening, and 1/2 cup of the milk together until smooth and creamy.
  4. Pour the wet ingredients into the dry ingredients. Add the remaining 1/2 cup milk.
  5. Stir gently just until the ingredients are blended; do not overmix, as this will make the muffins tough.
  6. Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full.
  7. Bake for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1053.8kcal
% Daily Value *
Total Fat 36.1g56%
Saturated Fat 12.0g60%
Cholesterol 94.5mg32%
Sodium 3027.1mg127%
Total Carbohydrate 166.4g56%
Dietary Fiber 5.7g23%
Sugars 64.6g
Protein 17.9g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.

You can substitute vegetable oil or melted butter for the shortening. For a healthier option, try using half whole wheat flour instead of all-purpose flour.

Add 1/2 cup of fresh or frozen corn kernels to the batter for extra texture and flavor. A sprinkle of sugar on top before baking adds a nice crunch.

For fluffier muffins, ensure your baking powder is fresh. Do not overmix the batter; lumps are okay and will disappear during baking.

Keywords: corn muffins, cornmeal, breakfast, brunch, baking, vegetarian, easy recipe, homemade, side dish, comfort food, quick bread, pantry staples, golden brown, tender crumb, sweet muffins
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