Description
Sweet corn muffins are a tender, delicious treat that are great for breakfast, snack time, or dessert. Great for baking with kids!
Ingredients
- 1 1/2 cups all-purpose flour (lightly spooned into measuring cups and leveled with a knife)
- 3/4 cup granulated sugar
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup plain yogurt (I used whole milk)
- 1/4 cup unsalted butter, melted
- 3 tablespoons milk (I used whole milk)
- 1 large egg, lightly beaten
- 2-4 tablespoons turbinado sugar, for topping (optional, but encouraged!)
Instructions
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Preheat oven to 375°F. Line or grease a 12 cup muffin pan.
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In a large bowl, whisk together flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, whisk together yogurt, melted butter, milk, and egg.
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Make a well in the center of the flour mixture. Pour wet mixture into the well and stir together until just combined, being careful not to overmix.
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Divide the batter evenly among cups. Sprinkle the top of each muffin with a little turbinado sugar or other toppings, if desired (see box in post above).
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Bake at 375° until a cake tester or wooden pick inserted in the center comes out clean, about 18-20 minutes. Let muffins cool for a few minutes before removing to a wire rack to cool completely.
Notes
Recipe adapted from Cooking Light.
Try sprinkling chopped nuts on top before baking, along with the turbinado sugar, for extra crunch!
Nutrition
- Serving Size:
- Calories: 184
- Sugar: 15.7 g
- Sodium: 66.5 mg
- Fat: 5 g
- Saturated Fat: 2.9 g
- Carbohydrates: 32.3 g
- Fiber: 0.8 g
- Protein: 3.2 g
- Cholesterol: 27.5 mg
