Sweet Corn Muffins

Prep Time:

Cook Time:

Serves: 12

Ingredients

  • 1 ½ cups flour

  • ½ cup cornmeal

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon fine sea salt

  • 2 eggs

  • 1 cup white sugar

  • ½ cup unsalted butter, melted and cooled

  • ½ cup milk

  • 2 single-serve cups (4 ounces each) Green Valley Organic Whole Kernel Corn, drained

Featuring...

Whole Kernel Corn

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Whole Kernel Corn

Steps

  1. Preheat the oven: Set the oven to 425°F. Line a 12-cup muffin tin with paper muffin cups.

  2. Mix dry ingredients: In a small bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

  3. Mix wet ingredients: In a large bowl, whisk the eggs, sugar, melted butter, and milk until smooth.

  4. Combine mixtures: Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.

  5. Fold in corn: Gently fold in the drained corn.

  6. Bake: Divide the batter evenly among the 12 muffin cups. Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F and continue baking for 20–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.

  7. Cool: Let the muffins cool in the tin for a few minutes, then transfer to a rack to finish cooling.


Final Step

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