Savory Sweet Corn Muffins
Are you struggling to get your muffins just right? Join me in creating these delightful Savory Sweet Corn Muffins that are so simple, even a self-proclaimed muffin disaster can make them flawlessly! This recipe is a game changer, resulting in fluffy, golden-brown delights loaded with bursts of sweet corn. With just the right balance of sweetness and savory flavor, they're perfect for any meal or occasion. Whether you whip up 48 mini muffins for a party or over a dozen regular-sized muffins for a family gathering, these treats are sure to impress! Trust me, after adapting this recipe with a with a slightly sweeter edge and the perfect texture, you won’t want to have any other cornbread recipe in your repertoire!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
flour
1 1/4 cups (all purpose)
yellow cornmeal
1 1/3 cups (dry)
sugar
1/3 cup (granulated)
baking soda
1 1/2 teaspoons (dry)
salt
1/2 teaspoon (table salt)
brown sugar
4 tablespoons (packed)
buttermilk
1 cup (can substitute with milk + lemon juice)
butter
1/2 cup (melted and cooled)
egg
1 (beaten)
thawed frozen corn
3/4-1 cup (drained)
Instructions
1
Preheat your oven to 475°F (245°C).
2
Grease the mini muffin tins generously and sprinkle each tin lightly with flour to ensure they are non-stick.
3
In a large mixing bowl, combine the flour, yellow cornmeal, sugar, baking soda, salt, and brown sugar. Whisk together until well-mixed.
4
In a separate bowl, whisk together the buttermilk (or milk combined with lemon juice), beaten egg, and cooled melted butter. Stir in the thawed frozen corn until evenly distributed.
5
Pour the wet mixture into the dry ingredients, and gently fold until just combined. Be careful not to overmix; a few lumps are perfectly fine!
6
Using a spoon or a mini ice cream scoop, fill the prepared muffin tins about 2/3 full with the batter.
7
Reduce the oven temperature to 425°F (220°C) and bake mini muffins for 8-12 minutes or regular-sized muffins for 15-20 minutes. They will be done when a toothpick inserted into the center comes out clean.
8
Once baked, let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Sweet Corn Muffins?
Savory Sweet Corn Muffins are fluffy, golden-brown treats that balance sweet and savory flavors, filled with sweet corn kernels.
What is the texture of these muffins?
These muffins have a delightful, fluffy texture with bursts of sweet corn in every bite.
How many mini muffins can this recipe produce?
This recipe is capable of making up to 48 mini muffins.
How many regular-sized muffins does this recipe make?
It makes over a dozen regular-sized muffins.
At what temperature should I preheat the oven?
You should preheat your oven to 475 degrees Fahrenheit (245 degrees Celsius).
What is the actual baking temperature for the muffins?
When you put the muffins in, reduce the oven temperature to 425 degrees Fahrenheit (220 degrees Celsius).
How should I prepare the muffin tins?
Grease the muffin tins generously and sprinkle them lightly with flour to make them non-stick.
What dry ingredients are needed?
The dry ingredients include all-purpose flour, yellow cornmeal, sugar, baking soda, salt, and brown sugar.
What wet ingredients are used for the batter?
The wet ingredients consist of buttermilk, a beaten egg, melted and cooled butter, and thawed frozen corn.
What is a good substitute for buttermilk?
You can substitute buttermilk with regular milk combined with a small amount of lemon juice.
What type of cornmeal is used in this recipe?
The recipe calls for 1 1/3 cups of dry yellow cornmeal.
How should the butter be prepared?
The butter should be melted and then allowed to cool before being added to the wet mixture.
Do I need to thaw the frozen corn?
Yes, the frozen corn should be thawed and drained before being stirred into the wet ingredients.
How much corn is required?
The recipe uses between 3/4 cup to 1 cup of thawed frozen corn.
How should I combine the wet and dry mixtures?
Pour the wet mixture into the dry ingredients and gently fold them together until just combined.
Is it okay if the batter has lumps?
Yes, a few lumps are perfectly fine; you should be careful not to overmix the batter.
How much should I fill the muffin tins?
Fill the prepared muffin tins about 2/3 full with the batter.
What tool is recommended for filling the tins?
You can use a spoon or a mini ice cream scoop for even filling.
How long do mini muffins take to bake?
Mini muffins should be baked for 8 to 12 minutes.
How long do regular-sized muffins take to bake?
Regular-sized muffins require 15 to 20 minutes of baking time.
How can I check if the muffins are done?
They are finished when a toothpick inserted into the center comes out clean.
What is the cooling process?
Let the muffins cool in the tin for a few minutes before moving them to a wire rack to cool completely.
Is this recipe suitable for vegetarians?
Yes, these muffins are categorized as vegetarian.
Can I serve these at a party?
Yes, they are described as an impressive treat perfect for parties and gatherings.
What category of food does this fall into?
These muffins are considered a type of quick bread and snack.
How much flour is in this recipe?
The recipe uses 1 1/4 cups of all-purpose flour.
What two types of sugar are used?
The recipe uses both granulated sugar and packed brown sugar.
How much baking soda is needed?
The recipe requires 1 1/2 teaspoons of baking soda.
What kind of salt should I use?
The recipe calls for 1/2 teaspoon of table salt.
How many eggs are used?
One beaten egg is used in this recipe.