Corn Muffins
These fluffy corn muffins are soft, sweet, and tender—with bursts of corn kernels in every bite. They’re quick to make, perfect for sharing, and guaranteed to disappear fast!
Servings 12 muffins
Ingredients
- 2 cups (10 oz) all-purpose flour
- 1 cup (5 oz) yellow cornmeal
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup sour cream
- ¾ cup (5¼ oz) sugar
- ½ cup whole milk
- 8 tablespoons (1 stick) unsalted butter melted and cooled
- 2 large eggs
- 1 (11 oz.) can whole corn kernels drained (optional)
Instructions
- Adjust an oven rack to the middle position and heat the oven to 400 degrees. Grease a 12-cup muffin tin.
- Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl.2 cups (10 oz) all-purpose flour, 1 cup (5 oz) yellow cornmeal, 1½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- In a medium bowl, whisk the sour cream, sugar, milk, melted butter, and eggs together until smooth. Gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined. Do not overmix. If using, fold in the corn kernels.¾ cup sour cream, ¾ cup (5¼ oz) sugar, ½ cup whole milk, 8 tablespoons (1 stick) unsalted butter, 2 large eggs, 1 (11 oz.) can whole corn kernels
- Using a greased ⅓-cup measure, portion the batter into each muffin cup. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 15 to 20 minutes, rotating the pan halfway through baking.
- Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.
