Crunchy Corn Muffins Recipe

Name: Crunchy Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the muffin tin; 1 cup all-purpose flour; 2/3 cup white or yellow cornmeal; 1 1/2 teaspoons baking powder; 1/2 teaspoon fine sea salt; 1/4 teaspoon baking soda; 1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces); 1/4 teaspoon cayenne pepper; 1/2 cup whole milk; 1/2 cup sour cream; 2 large eggs

Servings: persons

4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the muffin tin
1 cup all-purpose flour
2/3 cup white or yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces)
1/4 teaspoon cayenne pepper
1/2 cup whole milk
1/2 cup sour cream
2 large eggs

1
Preheat the oven to 425F.
2
Brush a 12-cup standard muffin tin with some of the butter.
3
In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, baking soda, cheese, and cayenne; make a well in the center of the mixture.
4
In a second bowl or large liquid measuring cup, combine the milk, sour cream, eggs, and the remaining 4 tablespoons of butter.
5
Whisk until smooth.
6
Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
7
Place a scoop of dough into each muffin cup, filling no more than two-thirds full.
8
Bake until golden, about 15 minutes.
9
Transfer to a rack to cool slightly.
10
Turn out of the tin and serve warm.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the muffin tin, 1 cup all-purpose flour, 2/3 cup white or yellow cornmeal, 1 1/2 teaspoons baking powder, and more.

Yes, Crunchy 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.

Crunchy Corn Muffins

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