Corn Muffins Recipe

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1 cup corn kernels (fresh, canned, or frozen)

Instructions:

1. Preheat oven to 375°F (191°C). Line a muffin tin with baking liners or grease with non-stick spray.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt.
3. In a separate bowl, whisk together buttermilk, melted butter, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the corn kernels.
6. Divide the batter evenly into the muffin cups.
7. Bake for 15-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Verdict:

These corn muffins are sweet, savory and fluffy all at the same time! They are perfect for breakfast, brunch or as a snack. You can enjoy them with a dollop of butter, honey or even jam.

Serving Suggestions:

Serve these muffins warm or at room temperature with a cup of hot coffee or tea for a comforting breakfast. You can also pack them in a lunch box for a mid-day treat.