These golden corn muffins are light, fluffy, and perfectly sweet, making them a versatile addition to any meal.
Packed with fiber from cornmeal and a touch of protein from eggs and sour cream, they provide a satisfying, wholesome option.
Quick to prepare and low in saturated fat, they’re ideal for weeknight dinners, meal prep, or pairing with soups and chili.
Healthy Corn Muffins
Equipment
- 12-cup muffin tin
- Paper muffin liners
- large mixing bowls
- Whisk
- spatula
Ingredients
- 1 cup 125 g all-purpose flour
- 1 cup 165 g cornmeal
- ¼ cup 50 g light brown sugar, packed
- 2 tablespoons 25 g granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup 240 g sour cream
- ⅓ cup 75 g unsalted butter, melted
- 1 large egg room temperature
Instructions
- Prepare the Oven and Muffin Tin: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the perfect temperature before baking. This helps your muffins rise evenly and develop a golden crust. Line a 12-cup muffin tin with paper liners for easy removal and cleanup. Alternatively, lightly grease the tin with butter or nonstick spray if you prefer. Set the prepared tin aside while you mix the ingredients.
- Combine the Dry Ingredients: In a large mixing bowl, measure and add the all-purpose flour, cornmeal, light brown sugar, granulated sugar, baking powder, baking soda, and salt. Whisk the mixture thoroughly to ensure the leavening agents and sweeteners are evenly distributed. Breaking up any lumps of brown sugar or flour clumps is essential for a smooth, consistent base that will produce light and tender muffins.
- Mix the Wet Ingredients: In a separate bowl or large measuring cup, combine the sour cream, melted butter, and the room-temperature egg. Whisk until the mixture is completely smooth and homogeneous. The melted butter adds richness, while the sour cream ensures a moist, tender crumb. Using a room-temperature egg helps prevent curdling and ensures a uniform batter.
- Incorporate Wet Into Dry Ingredients: Create a well in the center of the dry ingredients and pour the wet mixture in. Using a spatula or large spoon, gently fold the ingredients together until no dry streaks remain. The batter will be thick and slightly stiff, which is normal and ensures a soft, fluffy muffin. Avoid overmixing to prevent a dense texture.
- Divide the Batter Evenly: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. For uniform muffins, use a small ice cream scoop or two spoons to portion the batter evenly. Gently level the tops with a spatula for smooth, consistent muffins. Even portioning ensures all muffins bake evenly and have the same golden color.
- Bake to Golden Perfection: Place the muffin tin on the center rack of your preheated oven. Bake for approximately 14 minutes, checking for doneness around the 12-minute mark. The muffins are ready when the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid opening the oven too early to prevent affecting the rise.
- Cool Before Serving: Remove the muffins from the oven and allow them to rest in the tin for 5 minutes. This brief cooling period helps the muffins firm up, making them easier to remove without breaking. Carefully transfer each muffin to a cooling rack to cool completely, ensuring they maintain their fluffy texture and do not become soggy.
- Enjoy or Store for Later: Serve the muffins warm for the best flavor and aroma. They pair wonderfully with chili, barbecue, or simply with butter for breakfast. For storage, place completely cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap each muffin tightly in plastic wrap and foil and freeze for up to 3 months. Reheat gently before serving to enjoy that fresh-baked taste.
Notes
- Always use room-temperature eggs and sour cream to ensure a smooth batter and even baking.
- Do not overmix the batter; folding gently preserves the muffin’s light and fluffy texture.
- For extra flavor, try adding a teaspoon of vanilla extract or a pinch of cinnamon to the wet ingredients.
- Ensure your baking powder and baking soda are fresh for proper rise—old leavening agents can result in flat muffins.
- Muffin liners make cleanup easier, but lightly greasing the tin works just as well if you prefer.
Chef’s Secrets: Insider Tricks For Success
To achieve perfectly golden, fluffy corn muffins every time, start by preheating your oven fully before baking.
Measuring ingredients accurately is essential—spoon flour into the cup rather than scooping directly to avoid dense muffins.
When folding the wet and dry ingredients, be patient and gentle; overmixing develops gluten and can make muffins tough.
For an added twist, fold in a small handful of corn kernels or shredded cheese for texture and flavor.
Finally, baking on the center rack ensures even heat distribution and prevents burnt edges.
Serving Suggestions: Creative Ways To Enjoy
These corn muffins are incredibly versatile.
Serve them warm with a pat of butter or drizzle of honey for a simple breakfast or snack.
They pair beautifully with hearty soups, chili, or barbecued meats, adding a subtly sweet and savory touch.
For brunch, cut them in half and top with avocado, poached eggs, or smoked salmon.
They also make a great side for holiday dinners, complementing roasted vegetables and gravies perfectly.
Storage Tips: Keeping Muffins Fresh Longer
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days.
For longer storage, allow them to cool completely, wrap each muffin tightly in plastic wrap and aluminum foil, and freeze for up to three months.
When ready to eat, reheat in a 350°F (175°C) oven for 5–7 minutes or microwave for 20–30 seconds.
Proper storage preserves moisture, texture, and flavor, so each muffin tastes freshly baked.
Frequently Asked Questions
1. Can I substitute ingredients in this recipe?
Yes! You can replace all-purpose flour with a gluten-free blend or use Greek yogurt instead of sour cream for a lighter, tangy texture. Keep in mind that substitutions may slightly alter the flavor and crumb.
2. How do I prevent muffins from sticking?
Using paper liners or lightly greasing the muffin tin ensures muffins release easily. Allowing them to cool for 5 minutes in the tin before removing also prevents sticking.
3. Can I make the batter ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours. Give it a gentle stir before scooping into the tin and bake as directed.
4. Are these muffins healthy?
These muffins contain fiber from cornmeal, protein from eggs and sour cream, and are relatively low in saturated fat. They offer a wholesome, satisfying snack or side dish without being overly indulgent.
5. Can I add mix-ins like cheese or corn kernels?
Absolutely! Fold in shredded cheese, whole corn kernels, or even diced jalapeños to enhance flavor and texture. Just avoid overmixing to maintain the fluffy structure.
