Crazy Corn Muffins Recipe

Name: Crazy Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. flour; 3/4 c. yellow cornmeal; 3/4 tsp. baking powder; 1/2 tsp. salt; 3 Tbsp. butter, melted; 3/4 c. milk; 1/4 c. sour cream; 1/4 c. maple syrup; 2 eggs; 3/4 c. pecan pieces

Servings: persons

1
Preheat oven to 350u00b0.
2
Place liners in cups of muffin tins. Set aside.
3
Combine flour, cornmeal, baking powder and salt in a mixing bowl.
4
Toss together with a fork.
5
Add butter, milk, sour cream and maple syrup to bowl; blend with a spoon.
6
Even when this batter is blended, it will still have a few lumps.
7
Crack eggs in a separate bowl and whisk to blend.
8
Add eggs to batter with pecan pieces.
9
Blend.
10
Spoon batter into muffin cups to 3/4 full.
11
Bake in oven for 25 minutes.
12
Cool on cooling rack.
13
Let cool completely, if you are going to freeze them.
14
Wrap in plastic wrap; then freeze.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. flour, 3/4 c. yellow cornmeal, 3/4 tsp. baking powder, 1/2 tsp. salt, and more.

Yes, Crazy Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crazy Corn Muffins

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