| Level: | Easy |
| Total: | 55 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 40 min |
| Yield: | 12 muffins |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 40 min |
| Yield: | 12 muffins |
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup medium cornmeal
- 2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups whole milk
- 1/2 pound unsalted butter, melted and cooled
- 2 extra-large eggs
Instructions
- Preheat the oven to 350 degrees F.
- Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 395 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 6 g |
| Cholesterol | 78 mg |
| Sodium | 284 mg |
| Serving Size | 1 of 12 servings |
| Calories | 395 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 6 g |
| Cholesterol | 78 mg |
| Sodium | 284 mg |
Reviews
I have made these muffins numerous times, my family prefers a sweeter corn muffin and this recipe brings that sweetness. I think a little common sense comes into play here, if you don’t like a sweeter muffin and you see a recipe that calls for a cup of sugar you should probably move on to a different recipe. I agree with posts about the ratio of flour, in my Ina cookbook she is adding a raspberry filling, for the muffin to hold that sauce I would think it has to be on the denser side, which is probably the reason for the amount of flour. But I like them as a muffin, so I reduce the flour by one cup. I also cream the butter, sugar and eggs before adding the dry ingredients, this helps to make them lighter and fluffy. I fully believe that a recipe is simply a suggestion on how to begin, everyone has their own preferences, for me and my family this recipe with my own preferences added is a 6 star if that was possible.
Corn is sweet (corn syrup is a thing!). These are more like sweet muffins with all the sugar. I also like a higher amount of cornmeal. I use a 1:1 ratio. I also cook them in a cast iron muffin pan preheated and brushed with a good amount of oil. They will get brown all over, which a thing with real cornbread. I cannot get over all the sugar. But you eastern folk also eat baked beans with a bunch of sugar in them, too. Not my cup of tea.
Absolutely the best muffins! I don’t make corn muffins typically, but got some of our popcorn ground into meal and figured this would be a great use of it. Oh man! So good. Doubled the batch for our granddaughter’s baptism lunch and indeed it was a lot of extra. No worries! It made 24 full size and 20 mini muffins too. Great for the kiddos or those not wanting to indulge too much.
I’ve made this recipe a few times. It’s absolutely perfect the way it is – but i like to add a tsp of GOOD vanilla and 1 cup blueberries mixed with a little flour so they don’t sink during baking.
Delicious. Seriously. Try this.
Very good! Makes a lot so I cut all of the ingredients in half and still got 8 muffins. Delicious.
Best corn muffins ever!! Perhaps it’s the BUTTER!
This recipe is so delicious and ready in minutes. Will definitely be making it again.
When I make them,I will make a few changes after reading all the reviews. I like the idea of 2 cups of buttermilk and probably cut back on the Flour.
I was looking for a recipe to replace boxed corn muffins but still had the sweetness. These are perfect! I added a cup of frozen corn kernels but otherwise followed the recipe exactly. I did see other reviews that said 30 mins was too long so I baked mine for 20 mins which was perfect. Definitely a keeper.
Great recipe! Once I found it, it was the only one I ever used. Thank you Ina!