Max’s Ultimate Corn Muffins
At a Glance
- Total
- 1 hr
- Servings
- 12.00 serving(s)
Categories
- Side Dish
- Baking
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Max's Ultimate Corn Muffins brings together 1/2 cup butter, room temperature, 2/3 cup sugar, 1/2 cup buttermilk in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 12 servings.
Hands-Free Mode Off
Equipment
12-cup muffin pan, mixing bowls, mixer, spatula
Ingredients
- 1/2 cup butter, room temperature
- 2/3 cup sugar
- 1/2 cup buttermilk
- 1/4 cup honey
- 2 eggs
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups frozen corn, thawed
Instructions
Preheat oven to 375 degrees.
In a bowl, combine flour, cornmeal, baking soda, baking powder, and salt.
In a mixer, beat butter until creamy.
Add sugar and beat until light and fluffy, about 3 minutes.
Add eggs while mixing, then honey.
Slowly add dry ingredients while mixing.
Add buttermilk while mixing.
Add corn, use a spatula to stir kernels into batter.
Lightly butter a 12 cup muffin pan and fill cups 3/4 full with batter.
Bake for 20 minutes, until muffins are golden brown on edges and yellow on top.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
