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Sweet Corn Muffins

Sweet Corn Muffins recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1053.8
Dietary: Vegetarian
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
  • 1 1/2 cups All-purpose flour
  • 1 cup Sugar
  • 3/4 cup Cornmeal
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 2 large Eggs
  • 1/2 cup Shortening
  • 1 cup Milk
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Line a 12-cup muffin tin with paper liners or grease thoroughly.
  2. 2
    In a large mixing bowl, whisk together the all-purpose flour, sugar, cornmeal, baking powder, and salt until well combined.
  3. 3
    In a separate bowl, beat the eggs, shortening, and 1/2 cup of the milk together until smooth and creamy.
  4. 4
    Pour the wet ingredients into the dry ingredients. Add the remaining 1/2 cup milk.
  5. 5
    Stir gently just until the ingredients are blended; do not overmix, as this will make the muffins tough.
  6. 6
    Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full.
  7. 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. 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
Read it online: https://www.chefs-mate.com/recipe/sweet-corn-muffins/