A delightful recipe for homemade corn muffins that are fluffy, slightly sweet, and perfect for any occasion.
Preheat your oven to 400°F (200°C) and lightly grease a muffin tin or line it with paper liners.
Preheating the oven ensures even baking and a good rise for your muffins.
In a mixing bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. Mix well to ensure even distribution.
Mixing the dry ingredients thoroughly prevents uneven flavor and texture in the muffins.
In another bowl, whisk together the egg, milk, and vegetable oil until well combined.
Whisking the wet ingredients separately helps them incorporate more easily into the dry mix.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
Overmixing can result in dense muffins, so mix just until the ingredients are combined.
Let the batter rest for 3-4 minutes to allow the baking powder to activate, then give it a gentle stir.
Resting the batter helps achieve a better rise and fluffier texture.
Fill each muffin cup halfway with the batter and place the tin in the preheated oven.
Filling the cups halfway allows room for the muffins to rise without overflowing.
Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Check the muffins a few minutes before the minimum baking time to avoid overbaking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling the muffins slightly in the tin helps them set and makes them easier to remove.
Serve the muffins warm or at room temperature. Enjoy them plain or with your favorite spread.
Serving the muffins warm enhances their flavor and texture.
Nutze unsere App für das beste Erlebnis
