Quick Corn Muffins (From Scratch) – a delicious recipe with unbleached flour, cake flour, yellow cornmeal, cane sugar, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400u00b0 and butter 12 regular-size or 6 jumbo muffin cups.
2
Combine the standard flour, cake flour, cornmeal, sugar, baking powder and salt mix in a large mixing bowl.
3
In a small bowl combine the milk and oil. Whisk in the egg.
4
Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth; do not overmix. Tip: I have found it much easier to use a wire whisk to mix the batter.
5
Spoon the batter into the buttered muffin cups.
6
Bake the muffins on the center oven rack until a toothpick inserted into the center comes out clean, 15 to 20 minutes for regular muffins or 20 to 25 minutes for jumbo muffins.
7
Serve immediately fresh out of the oven!
552
kcal
Calories
26
g
Fat
69
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup unbleached flour, 3/4 cup cake flour, 1 cup fine yellow cornmeal, 1/3 cup unbleached cane sugar (I used 1/4 cup sugar), and more.
Yes, Quick Corn Muffins (From Scratch) 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
