Sweet Corn Muffins, Moist ‘n Tender

16 Nov

With Thanksgiving just around the corner, we’ve all been thinking about the dishes that we hope will grace our family dinner table for the eagerly anticipated holidays.  Though sweet corn muffins are a treat our family savors year-round, these moist ‘n tender muffins would be a fabulous addition to either breakfast, lunch, or dinner for the holidays.

Sweet Corn Muffins

We’ve been using this perfect corn muffin recipe for years.  Ten years, to be exact, as my tattered old Cooks Illustrated subscription reminds me.  There has never been another corn muffin (or cornbread or any sort) that has rivaled this recipe.  These muffins will be loved by both grown ups and kiddos, who will beg you to make them again and again.  They aren’t overly dry/crumbly, like so many corn bread/muffin recipes I’ve tried in the past, which is what made these muffins a keeper.

Sweet Corn Muffins

Not only are these sweet corn muffins easy to whip up, they are hearty and stay moist for days, as long as they aren’t overbaked.  They are tender and sweet, yet not at all cakey.  These muffins retain a wholesome cornmeal flavor and rustic quality to them, due to the whole-grain cornmeal and corn kernels, replacing the usual degerminated cornmeal.

Sweet Corn Muffins

Pat on some whipped honey butter, plain butter, or eat em’ just as they are… they are perfectly satisfying with any meal – breakfast, lunch, or dinner!

Sweet Corn Muffins

…or go a bit unconventional and call it dessert 🙂


RECIPE (12 large muffins)


2 cups (10 oz) unbleached all purpose flour
1 cup (4.5 oz) fine ground, whole grain yellow cornmeal
1 1/2 tsp baking powder
1 tsp baking soda
2 large eggs
1 cup white sugar
8 TB regular butter, melted
3/4 cup whole sour cream
1/2 cup whole milk
1 1/2 cups frozen corn kernels


Adjust oven rack to lower-middle position.  Heat oven to 400F.  Grease a standard muffin tin.

Whisk flour, cornmeal, baking powder, baking soda in a bowl to combine well.  Set aside.

Whisk eggs in second bowl until well combined and pale light yellow, about 20 seconds.  Add sugar and whisk vigorously until homogenous, about 30 seconds.  Add melted butter in 3 additions, whisking to combine after each addition.  Add half of the sour cream and half of the milk.  Whisk to combine.  Whisk in remaining sour cream and milk until combined.

Combine wet and dry ingredients together, mixing gently with rubber spatula until batter is just combined and evenly moistened; do not over mix. Gently fold in frozen corn kernels.

Using ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping to form mounds.  Do not level or flatten tops of mounds.

Bake until muffins are light golden and toothpick comes out almost clean (few tender crumbs are perfect.)  Bake about 18-19 minutes, rotating tin halfway through baking time.  Actual baking time varies with each oven, but watch closely not to over bake.

Cool muffins in tin for a bit.  Serve warm.

Leftovers keep well in airtight container and can be reheated in microwave or oven.

By chewoutloud, adapted from Cooks Illustrated

*Note:  Whole grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn.  To determine what kind of cornmeal a package contains, look at the label.

14 Responses to “Sweet Corn Muffins, Moist ‘n Tender”

  1. mmmarzipan November 16, 2012 at 2:21 pm #

    Hi! These look and sound lovely! As someone who has never celebrated Thanksgiving, could you please tell me what these should be served with? Do you spread them with anything? Are they an accompaniment to a main meal or a snack? Please forgive my ignorance. I recently (crazily) decided to invite some girls over for a “Thanksgiving themed” afternoon. But clearly I have no idea what I am doing! lol. I am searching for nice recipes (particularly ones that can be made in advance, frozen, etc.) and this one looks fab! 🙂

    • chewoutloud November 16, 2012 at 4:43 pm #

      The corn muffins will be great with any meal you serve, really. They can accompany a meal (sort of in place of dinner bread rolls.) They are great with soups, salads, chilis, etc. We eat them for breakfast, even! Spread with whipped butter, honey butter, or even jam. It’s versatile, so just have fun with it, and enjoy! 🙂

      • mmmarzipan November 16, 2012 at 5:11 pm #

        They sound wonderful! Thank you so much for your response 🙂

      • mmmarzipan November 17, 2012 at 2:04 pm #

        Hi! Sorry to bug you again- but I am wondering if using organic yellow corn flour would be ok in place of corn meal? I don’t know if I can find that here…

    • chewoutloud November 18, 2012 at 12:17 am #

      Here’s what I found on the difference b/w corn flour and corn meal. Sometimes they can mean the same thing, but corn flour can be a fine ground corn. Corn meal is usually medium ground. If you can’t find medium ground corn flour/meal and have to use fine ground corn flour, your muffins will probably just be less textured. http://www.differencebetween.net/object/difference-between-corn-meal-and-corn-flour/

  2. amy c November 19, 2012 at 10:44 am #

    These look delicious!!

  3. Amy Christie November 19, 2012 at 10:45 am #

    These look delicious!

  4. petit4chocolatier November 25, 2012 at 8:44 am #

    Looks delicious! I love the sour cream addition! They look moist and light!


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