Double Corn Muffins Recipe

Name: Double Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: softened unsalted butter, for the pan; 1 1/4 cups unbleached all-purpose flour; 1/4 cup stone-ground yellow cornmeal; 1 tablespoon baking powder; 1/4 teaspoon fine sea salt; 8 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes; 1/2 cup superfine sugar; 2 large eggs, at room temperature, beaten; 1/4 cup whole milk; 1 (7 ounce) can vacuum-packed corn, well drained

Servings: persons

1
Position oven rack in the center of the oven; preheat to 400u00b0.
2
Brush the insides of 10 muffin cups with softened butter, then brush the top of the pan.
3
Whisk the flour, cornmeal, baking powder, and salt together in a bowl.
4
Beat the butter and sugar in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes.
5
Gradually beat in the eggs, beating well after each addition.
6
Decrease mixer speed to low; in thirds, beat in the flour mixture, alternating with two equal additions of the milk, scraping down the sides of the bowl often, and mix until smooth.
7
Stir in the corn.
8
Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the cups.
9
Bake for 10 minutes; decrease oven temperature to 375u00b0 and continue baking until the tops of the muffins are golden brown and a cake tester comes out clean, about 15 minutes more.
10
Cool in the pan set on wire rack for 10 minutes; remove muffins to wire rack and cool completely.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: softened unsalted butter, for the pan, 1 1/4 cups unbleached all-purpose flour, 1/4 cup stone-ground yellow cornmeal, 1 tablespoon baking powder, and more.

Yes, Double 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.

That's it — enjoy your meal!

Double Corn Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions