Corn Muffins

Corn Muffins

SERVINGS

12

PREP TIME

10 Min

COOK TIME

28 Min

If you’re looking for the go-to corn muffin recipe, you just found it! These muffins are subtly sweet, and they’re bursting with big corn flavor along with the irresistible pop of whole corn kernels. Our Steam Crisp No Salt Added Niblets Corn adds so much flavor, texture and sweetness, you won’t miss the sodium at all. How do you make corn muffins? Corn muffins are a quick bread. That means they’re quick and easy to make and bake. It’s as simple as combining dry ingredients with wet ingredients until they’re just combined. Overmixing can give you tough, chewy muffins. It’s helpful to use a lightly oiled ice cream scoop to scoop the batter into the tin in uniform portions.
FEATURED PRODUCTS
Green Giant® SteamCrisp® Niblets No Salt Added

Green Giant® SteamCrisp® Niblets No Salt Added
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Corn Muffins

FULL RECIPE

Serving Size: 12

Prep Time: 10 minutes

Cook Time: 28 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Niblets No Salt Added

Lists of ingredients:

  • Butter or cooking oil for greasing
    1 ½ cups all-purpose flour
    1 cup cornmeal
    ¼ cup sugar
    1 teaspoon baking powder
    ½ teaspoon baking soda
    2 large eggs
    ½ cup whole milk
    ¼ cup honey
    ½ cup melted unsalted butter
    1 can (11 ounces) Green Giant® Steam Crisp® No Salt Added Whole Golden Corn Niblets, drained

STEPS

1 Preheat oven to 350ºF and grease a 12-muffin tin generously with cooking oil or melted butter. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder and baking soda. In a separate mixing bowl, whisk together eggs, milk, honey and butter until smooth.
2 Gradually mix wet ingredients into dry ingredients until just combined. Fold in corn.
3 Scoop batter into muffin tins filling ¾ of the way full. Bake for 25-28 minutes, until muffin tops are golden-brown and a toothpick inserted into the center of a few muffins comes out clean.
4 Cool muffins in muffin tin for 10 minutes before serving.

TIPS & TRICKS

How to reheat corn muffins:
Freshly baked corn muffins still warm from the oven are delicious. You can achieve the same effect by reheating them even after a day or two. Store cooled muffins in an airtight container lined with paper towels at room temperature for a few days. To reheat them in the oven, preheat the oven to 350ºF, sprinkle a few drops of water over each muffin, wrap muffins in aluminum foil, place on a sheet pan and heat for about 10 minutes. To reheat in the microwave, put a few muffins on a plate, cover them with a lightly moistened paper towel, and microwave in 30-second increments until the muffins are warmed to your liking.

Serving Size: 12

Prep Time: 10 minutes

Cook Time: 28 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Niblets No Salt Added

  • Butter or cooking oil for greasing
    1 ½ cups all-purpose flour
    1 cup cornmeal
    ¼ cup sugar
    1 teaspoon baking powder
    ½ teaspoon baking soda
    2 large eggs
    ½ cup whole milk
    ¼ cup honey
    ½ cup melted unsalted butter
    1 can (11 ounces) Green Giant® Steam Crisp® No Salt Added Whole Golden Corn Niblets, drained

1 Preheat oven to 350ºF and grease a 12-muffin tin generously with cooking oil or melted butter. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder and baking soda. In a separate mixing bowl, whisk together eggs, milk, honey and butter until smooth.
2 Gradually mix wet ingredients into dry ingredients until just combined. Fold in corn.
3 Scoop batter into muffin tins filling ¾ of the way full. Bake for 25-28 minutes, until muffin tops are golden-brown and a toothpick inserted into the center of a few muffins comes out clean.
4 Cool muffins in muffin tin for 10 minutes before serving.

Tips & Tricks

How to reheat corn muffins:
Freshly baked corn muffins still warm from the oven are delicious. You can achieve the same effect by reheating them even after a day or two. Store cooled muffins in an airtight container lined with paper towels at room temperature for a few days. To reheat them in the oven, preheat the oven to 350ºF, sprinkle a few drops of water over each muffin, wrap muffins in aluminum foil, place on a sheet pan and heat for about 10 minutes. To reheat in the microwave, put a few muffins on a plate, cover them with a lightly moistened paper towel, and microwave in 30-second increments until the muffins are warmed to your liking.

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