Breakfast corn muffins –There’s nothing quite like starting your day with a warm, delicious muffin. One of my favorites is the Breakfast Corn Muffins recipe, which brings a delightful combination of sweetness and savory flavor that will surely brighten up your morning. Perfect with a cup of coffee or enjoyed on their own, these muffins are a must-try!
Breakfast Corn Muffins
These muffins are simple to make and even better to eat! Here’s how to create this delightful breakfast treat.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup corn kernels (fresh or frozen)
Instructions
- Preheat your oven to 400°F (200°C). Grease a muffin tin or line it with muffin liners.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the milk, vegetable oil, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are okay.
- Gently fold in the corn kernels, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
These Breakfast Corn Muffins are sure to become a staple in your morning routine. Enjoy them warm with a pat of butter or your favorite jam, and savor the flavor that will elevate your breakfast experience. Happy baking!