American · Dessert
Corn Muffins
A classic American corn muffin built on a blend of masa harina and all-purpose flour for real corn character, lightly sweetened with sugar and a touch of honey, and enriched with melted butter and milk for a tender, slightly crumbly crumb. Baked until golden with a gently domed top, this is diner-counter comfort food at its simplest.
$0
10 minsPrep
17 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
225Calories
4.3gProtein
10.3gFat
29.8gCarbs
14.2gSugar
0.8gFiber
444mgSodium
70mgChol
5.9gSat Fat
77mgPotassium
45mgCalcium
1mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Wheat Beer (Wit)
local
Sweet Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Heat the oven to 200°C (400°F) and butter 2 holes of a 6-hole muffin tin, filling the empty holes halfway with water.
2
In a bowl whisk together the masa harina (10g), all-purpose flour (30g), sugar (18g), baking powder (3g) and salt (1g) until evenly combined.
3
In a separate small bowl whisk the whole milk (38g), beaten egg (25g), melted butter (20g) and honey (10g) until smooth.
4
Pour the wet mixture into the dry ingredients and fold with a spatula just until no dry streaks remain; do not overmix, a few lumps are fine.
5
Divide the batter evenly between the 2 prepared muffin holes, filling each about three-quarters full.
6
Bake for 16-18 minutes until the tops are golden and a skewer inserted into the centre comes out clean.
7
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10g10g Masa Harina
- 30g30g All Purpose Flour
- 18g18g Sugar White
- 3g3g Baking Powder
- 1g1g Salt
- 38g38g Whole Milk
- 25g25g Egg, lightly beaten
- 20g20g Butter, melted
- 10g10g Honey
