I was inspired to make this recipe after seeing it right here on WordPress, but Project Pinterest has, as I have explained earlier, come to encompass all things of a must-do nature ;). Wanting to minimise stress and last-minute cooking for my Thanksgiving for Dummies afternoon, when I found this recipe not only was I delighted by the sound of these yummy corn-filled treats, but also by the promise that they kept well if made in advance. I asked the very talented Amy of Chew Out Loud a few decidedly ignorant questions about her recipe in relation to Thanksgiving 😉 and another about corn meal vs corn flour, then set to work. The following recipe is the result!
Sweet corn muffins on the buffet table
SWEET CORN MUFFINS
Prep time 10-15 mins, Bake time 15-16 mins, Makes 24
INGREDIENTS:
5 dl organic plain flour
2.5 dl fine ground, organic yellow corn flour
1 1/2 tsp baking powder
1 tsp baking soda
2 large eggs
2.5 dl white sugar
8 tbsp regular butter, melted
2 dl sour cream/gräddfil
1.25 dl whole milk
3.75 dl organic frozen corn kernels
DIRECTIONS:
- Adjust oven rack to lower-middle position. Heat oven to 200C. Line 2 standard cupcake tins with cupcake cases.
- Add flour, cornmeal, baking powder, baking soda together in a bowl and combine well. Set aside.
- Whisk eggs in second bowl until well combined and pale light yellow. Add sugar and whisk vigorously for approximately 30 seconds. Add melted butter, a third at a time, whisking to combine after each addition. Add half of the sour cream and half of the milk. Whisk to combine. Whisk in remaining sour cream and milk.
- Combine wet and dry ingredients, mixing gently with rubber spatula until batter is just combined and evenly moistened; do not over mix. Gently fold in frozen corn kernels.
- Using ice cream scoop or large spoon, divide batter evenly among cupcake cases, dropping to form mounds. Do not level out tops.
- Bake for approximately 18 minutes, rotating tin halfway through baking time, until muffins are light golden and toothpick comes out almost clean. Watch closely so as not to over bake.
- Cool muffins in tin for a bit. Serve warm as they are, or with cream cheese or honey butter.
*Muffins keep well in airtight container and can be reheated in microwave or oven.
*Recipe closely adapted from this fabulous one found on Chew Out Loud.
*Many thanks again to Amy of Chew Out Loud for the great recipe, adapted from Cooks Illustrated. xx
yummy
Thanks 🙂 They are nice- not too dense, not too sweet- very moist
You are so good with the organic recipes! Wow, I love the sour cream addition in these too. Look and sound absolutely delicious!!
Aw, thank you x! Yes, the recipe is really good… glad I came across it 🙂
We love corn bread, but I’ve ever put in sour cream or corn!! Sounds great. Thanks for the idea!
Thank you! I liked the idea of it too when I read the recipe. And my toddler is sweet corn crazy 😉 He loves this muffins 🙂
wow, you have many recipes on your blog! 🙂 I should try some of them sometime! Thank you for visiting my baby’s blog. 🙂 I just wanted to say hi and thanks. Happy Thanksgiving!
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You are very welcome! Eliana’s story is inspiring! Let me know if you ever do try any of the recipes (I hope you like them if you do :)) Happy Thanksgiving to you and I hope all is well with you, your little boy and, of course, precious Eliana x
looks great! is yellow corn flour different to regular corn flour or is it more gritty like polenta?
Do you know what? I don’t actually know as I have never used corn flour before, but I am assuming it is not so different as the texture was very fine 🙂 It was the only one available in our local supermarket- an organic brand.
Ahh those are totally adorable! I LOVEEEEE corn muffins and those look super delicious!
Thank you, Erika! If you love corn muffins, you’re sure to like these 🙂 x