I perfected Sweet Cornbread Muffins studded with whole kernels and a hint of honey for an unexpectedly bright finish.

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I never thought a muffin could be sneaky, but these Sweet Cornbread Muffins totally are. I use yellow cornmeal and lots of real corn kernels, and the texture flips between tender and slightly crunchy in a way that makes you stop mid bite.

People keep asking if they’re like Corn Bread Muffins With Real Corn or some Jiffy spin, but they’re their own thing, a little sweeter and somehow more interesting. I write recipes for a living and I still said wow the first time I cut one open.

You’ll wanna try one right away, but wait a minute, it gets better.

Ingredients

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Adds whole grain texture, fiber and complex carbs, gives that cornbread sweetness and grit.
Provides structure and protein, lightens crumb but adds mostly starch and carbs though.
Sweetens, tenderizes, helps browning, adds quick carbs; use less if you want healthier.
Adds tang, acidity reacts with leavener, keeps muffins moist and a bit tender.
Give protein, lift and richness, help bind batter; yolks add fat and flavor.
Adds buttery flavor, fat for tenderness and browning, must be melted for even mixing.
Fresh or frozen for pops of sweetness, fiber and little protein, texture contrast.

Ingredient Quantities

1 cup yellow cornmeal

1 cup all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon fine salt

1 cup buttermilk (or milk)

2 large eggs

1/4 cup unsalted butter, melted

1 cup fresh or frozen corn kernels, drained

1 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 400°F (200°C) and grease a 12 cup muffin tin or line with paper liners, set aside.

2. In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1/2 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon fine salt until evenly combined.

3. In a separate bowl whisk 1 cup buttermilk (or milk), 2 large eggs, 1/4 cup melted unsalted butter and 1 teaspoon vanilla extract until smooth.

4. If using frozen corn let it thaw and drain well, if fresh just cut from the cob and drain any liquid; pat kernels dry with a towel if they seem wet.

5. Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined, dont overmix or the muffins get tough; a few lumps are ok.

6. Fold in 1 cup corn kernels just until distributed, scraping the bottom so there’s no dry flour left.

7. Spoon batter into the prepared tin filling each cup about two thirds full, you can press a few extra corn kernels on top if you want them to look pretty.

8. Bake 16 to 20 minutes or until tops are golden and a toothpick inserted in the center comes out clean or with just a few crumbs.

9. Let muffins cool in the pan for 5 minutes then transfer to a wire rack to finish cooling a little before serving; theyre best warm and you can store leftovers in an airtight container at room temperature for a day or two.

Equipment Needed

1. 12‑cup muffin tin or paper liners, greased or lined
2. Large mixing bowl for the dry ingredients
3. Small bowl or measuring pitcher for the wet ingredients
4. Measuring cups and spoons for precise amounts
5. Whisk for combining wet ingredients and breaking up lumps
6. Rubber spatula or wooden spoon to fold batter (dont overmix)
7. Ice cream scoop or large spoon to portion batter evenly
8. Cooling rack to finish cooling the muffins
9. Toothpick or cake tester to check doneness and oven mitts for safety

FAQ

Q: Can I use regular milk instead of buttermilk? A: Yes. Use 1 cup regular milk and stir in 1 tablespoon white vinegar or lemon juice, let sit 5 minutes. It wont be as tangy as true buttermilk but it works fine.

Q: Can I use frozen corn? A: Absolutely. Thaw and drain it well, then pat dry with a towel so it doesnt add extra water to the batter.

Q: How do I know when the muffins are done? A: Bake about 18 to 22 minutes at 400 F. Theyre done when tops are golden and a toothpick comes out clean or with just a few moist crumbs.

Q: Can I make them less sweet? A: Sure, cut the sugar to 1 3 cup or 1 4 cup depending on how sweet you want them. You can also replace some sugar with maple syrup but reduce other liquid a little.

Q: How should I store or freeze them? A: Cool completely, store in an airtight container at room temp for 2 days. For longer keep, freeze in a zip top bag up to 3 months. Reheat in a low oven or microwave.

Q: Any tips for extra moist muffins? A: Dont overmix the batter, fold ingredients until just combined. You can swap 2 tablespoons butter for 2 tablespoons neutral oil or add 2 tablespoons sour cream for extra tenderness.

Sweet Cornbread Muffins Recipe Substitutions and Variations

Buttermilk: stir 1 tbsp white vinegar or lemon juice into 1 cup milk, let sit 5 minutes so it curdles, works like buttermilk for tender muffins.
All-purpose flour: swap 1:1 with whole wheat pastry flour for a nuttier flavor, or use a 1:1 gluten-free baking blend if you need GF, expect a slightly different texture.
Unsalted butter: replace 1/4 cup melted butter with 3 tbsp neutral oil (canola, vegetable) or melted coconut oil to keep them moist, it’s an easy swap.
Granulated sugar: use about 6 tbsp honey or maple syrup instead of 1/2 cup sugar, reduce other liquid by ~1 tbsp since those are liquid sweeteners.

Pro Tips

Pro tips:

1) Let the batter sit for about 10 minutes before scooping. cornmeal soaks up liquid and the muffins will be less grainy, but dont stir it a lot while waiting.

2) Cool your melted butter a little before mixing with the eggs, or whisk it into the milk first. hot butter can start cooking the eggs and make the texture weird.

3) If you want bigger corn flavor, quickly sauté or roast the kernels first to get some caramelization, then pat them dry. frozen corn needs to be thawed and pressed or it will water down the batter.

4) Right when they come out of the oven brush the tops with a bit of honey-butter or a tiny smear of butter. it keeps them moist, adds shine, and makes them taste fresher the next day.

Sweet Cornbread Muffins Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I perfected Sweet Cornbread Muffins studded with whole kernels and a hint of honey for an unexpectedly bright finish.

Servings

servings

Calories

266

kcal

Equipment: 1. 12‑cup muffin tin or paper liners, greased or lined
2. Large mixing bowl for the dry ingredients
3. Small bowl or measuring pitcher for the wet ingredients
4. Measuring cups and spoons for precise amounts
5. Whisk for combining wet ingredients and breaking up lumps
6. Rubber spatula or wooden spoon to fold batter (dont overmix)
7. Ice cream scoop or large spoon to portion batter evenly
8. Cooling rack to finish cooling the muffins
9. Toothpick or cake tester to check doneness and oven mitts for safety

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup buttermilk (or milk)
2 large eggs
1/4 cup unsalted butter, melted
1 cup fresh or frozen corn kernels, drained
1 teaspoon vanilla extract

Directions

Preheat oven to 400°F (200°C) and grease a 12 cup muffin tin or line with paper liners, set aside.
In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1/2 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon fine salt until evenly combined.
In a separate bowl whisk 1 cup buttermilk (or milk), 2 large eggs, 1/4 cup melted unsalted butter and 1 teaspoon vanilla extract until smooth.
If using frozen corn let it thaw and drain well, if fresh just cut from the cob and drain any liquid; pat kernels dry with a towel if they seem wet.
Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined, dont overmix or the muffins get tough; a few lumps are ok.
Fold in 1 cup corn kernels just until distributed, scraping the bottom so there's no dry flour left.
Spoon batter into the prepared tin filling each cup about two thirds full, you can press a few extra corn kernels on top if you want them to look pretty.
Bake 16 to 20 minutes or until tops are golden and a toothpick inserted in the center comes out clean or with just a few crumbs.
Let muffins cool in the pan for 5 minutes then transfer to a wire rack to finish cooling a little before serving; theyre best warm and you can store leftovers in an airtight container at room temperature for a day or two.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.