Sweet and Moist Corn Muffins
Sweet and Moist Corn Muffins
Easy Homemade Soft Corn Muffins Recipe (Cornbread Style)
These corn muffins are perfect as a simple breakfast or a delightful snack for kids. They boast a wonderful sweetness from the bursting corn kernels and a wonderfully soft texture. This recipe is so easy to follow, it’s highly recommended for beginner home bakers.
Muffin Batter Ingredients- 135g unsalted butter, softened to room temperature
- 120g granulated sugar (or brown sugar)
- 2 large eggs, at room temperature
- 65g corn flour (fine cornmeal)
- 135g cake flour (or all-purpose flour)
- 5g baking powder
- 1g salt
- 80ml milk, at room temperature
- 80g canned sweet corn, thoroughly drained
Cooking Instructions
Step 1
1. Crack the eggs into a bowl and gently whisk them until well combined. Ensure the yolks and whites are thoroughly mixed.
Step 2
2. In a separate bowl, combine the softened unsalted butter and granulated sugar. Use a spatula or whisk to cream them together until the sugar is dissolved and the mixture is light and fluffy, resembling a creamy texture.
Step 3
3. Sift together the cake flour, corn flour, baking powder, and salt into a medium bowl. Sift them 2-3 times to ensure they are well combined and aerated. This step helps create a lighter, softer muffin texture.
Step 4
4. Gradually add the whisked eggs (from step 1) to the butter-sugar mixture (from step 2), about 3-4 additions at a time. Mix well after each addition. Adding the eggs in stages prevents the batter from separating. Continue mixing until you have a smooth, creamy consistency.
Step 5
5. Add the sifted dry ingredients (from step 3) to the wet ingredients (from step 4). Using a spatula, gently fold the dry ingredients into the wet ingredients using a ‘cutting’ motion. Mix just until no dry streaks remain. Overmixing can result in tough muffins, so be careful not to mix too much.
Step 6
6. Pour in the room-temperature milk and gently whisk to combine and achieve the right batter consistency. Then, add the thoroughly drained canned sweet corn and fold it in with a spatula. Mix gently to distribute the corn kernels evenly without crushing them.
Step 7
7. Spoon the batter into prepared muffin cups (cube or standard muffin liners), filling them about 70-80% full. Optionally, place a few sweet corn kernels on top for garnish. Bake in a preheated oven at 180°C (350°F) for approximately 20 minutes.
Step 8
8. Baking times and temperatures can vary depending on your oven. To check for doneness, insert a skewer or toothpick into the center of a muffin; if it comes out clean, they are ready. Adjust the baking time and temperature as needed for your oven. Once baked, remove the muffins from the tin and let them cool on a wire rack. Enjoy your delicious homemade corn muffins!
