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corn muffin recipe

corn muffin recipe
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Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 large egg
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 tablespoon honey (optional, for extra sweetness)

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with non-stick spray or line each cup with paper liners to ensure the muffins release easily after baking.
  2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Ensure there are no large clumps so the leavening agent is evenly distributed.
  3. In a separate medium bowl, whisk the egg until lightly beaten. Stir in the milk, melted butter, and honey (if using). Whisk until the mixture is well combined.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together until just moistened. Do not overmix; a few small lumps are perfectly fine.
  5. Divide the batter evenly among the 12 prepared muffin cups. Each cup should be about two-thirds to three-quarters full to allow space for the muffins to rise.
  6. Place the tin in the oven and bake for 15 to 20 minutes. The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean. Let them cool in the tin for 5 minutes before transferring to a wire rack.

Find it online: https://www.yucolor.com/breakfast/corn-muffin-recipe/