Corniest Corn Muffins
Light and corny muffins filled with kernels of fresh summer corn. Serve warm with butter and a little honey.
Ingredients
- 1 cup all-purpose flour (120 grams)
- 1 cup yellow cornmeal (215 grams)
- ¼ cup granulated sugar (50 grams)
- 2 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (236 ml)
- 3 tablespoons unsalted butter , melted (42 grams)
- 3 tablespoons vegetable oil
- 1 large egg
- 1 large egg yolk
- 1 cup corn kernels , fresh or frozen (150 grams, about 1 large ear)
Instructions
- Preheat oven to 375°F. Grease a muffin pan with nonstick cooking spray or line with paper liners.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl whisk together the buttermilk, butter, vegetable oil, egg and egg yolk.
- Add the wet ingredients to the dry ingredients and gently stir together. Fold in the corn kernels. Do not overmix, batter should be somewhat lumpy.
- Pour batter into the prepared pan, filling each muffin cup 2/3 way full. Bake until edges are golden, 12-15 minutes. Serve warm or at room temperature.
- Store muffins in an airtight container at room temperature for up to several days.
Nutrition
Calories: 194kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 174mg | Potassium: 189mg | Fiber: 2g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg