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Corn muffins are a delightful treat that can brighten up any meal. Whether you're serving them with chili, soup, or just enjoying them on their own, these basic corn muffins are quick and easy to make. With a golden crust and a tender, slightly sweet interior, they're sure to become a favorite in your household. Let's get baking!
Basic Corn Muffins Recipe
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 beaten egg
Instructions:
- Preheat oven to 400°F (200°C). Grease a muffin tin or line with paper muffin liners.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine milk, vegetable oil, and beaten egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fill the muffin cups about 2/3 full with batter.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
What You Will Need to Make These Muffins
- Cornmeal: Adds texture and a slightly sweet, earthy flavor, giving the muffins their characteristic crumbly yet moist consistency.
- All-purpose flour: Provides structure and stability, ensuring the muffins hold together and rise properly.
- Sugar: Sweetens the muffins, balancing the savory cornmeal and enhancing the overall flavor.
- Baking powder: Leavens the muffins, making them light and fluffy by creating air pockets during baking.
- Milk: Adds moisture and richness, helping to create a tender crumb and smooth batter.
- Vegetable oil: Keeps the muffins moist and tender, preventing them from becoming dry or crumbly.
- Egg: Binds the ingredients together, adding structure and contributing to the muffins' rise and texture.
Read more: English Muffins Recipe
What Tools/Instruments Will Be Needed
What tools/instruments will be needed to make Basic Corn Muffins Recipe
- Mixing bowl: Essential for combining dry and wet ingredients smoothly, ensuring an even batter.
- Whisk: Helps to blend ingredients thoroughly, preventing lumps in the batter.
- Muffin tin: Provides the structure needed to shape and bake the muffins uniformly.
- Measuring cups: Ensures precise ingredient quantities, crucial for the perfect texture and taste.
- Wire rack: Allows muffins to cool evenly, preventing sogginess from trapped steam.
Basic Corn Muffins Recipe
Simple and delicious corn muffins.
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Equipment
- Muffin Tin
- Mixing bowl
- Whisk
- Measuring Cups
Read more: Muffin Melt Casserole Recipe
Ingredients:
Main Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1/4 cup Sugar
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1 cup Milk
- 1/4 cup Vegetable oil
- 1 Egg beaten
Instructions:
- Preheat oven to 400°F (200°C). Grease a muffin tin or line with paper muffin liners.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine milk, vegetable oil, and beaten egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fill the muffin cups about 2/3 full with batter.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes:
These muffins are best enjoyed warm with a pat of butter.
Nutrition value:
Calories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 1gCholesterol: 20mgSodium: 200mgPotassium: 60mgFiber: 1gSugar: 5gVitamin A: 50IUCalcium: 80mgIron: 1mg
Read more: Corn Stew Recipe
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Tried this recipe?Let us know how it was!
Make Ahead / Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Fill muffin cups and cover with plastic wrap.
- Refrigerate for up to 24 hours.
- Bake as directed when ready.
Freezing Instructions
- Bake muffins and let them cool completely.
- Place in a single layer on a baking sheet.
- Freeze until solid, about 1-2 hours.
- Transfer to a freezer-safe bag or container.
- Label with date and freeze for up to 3 months.
- To reheat, microwave for 20-30 seconds or bake at 350°F (175°C) for 10 minutes.
For a twist, add a handful of shredded cheese or diced jalapeños to the batter for a savory kick.
FAQ About This Recipe
FAQ:
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture might be denser.
Can I add cheese or jalapeños to the batter?
Absolutely, mix them in before baking.
How do I store leftover muffins?
Keep them in an airtight container at room temperature for up to 3 days.
Can I freeze these muffins?
Yes, wrap them individually and freeze for up to 3 months.
What can I use instead of vegetable oil?
Melted butter or coconut oil works well.
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