Whole Wheat Sweet Corn Muffins
A sweeter take on cornbread muffins, these whole wheat sweet corn muffins are simply delicious! You can serve them with butter and honey, but these moist, tender muffins are even great plain.
Servings: 24 muffins
Calories: 176kcal
Equipment
- Large mixing bowl
- Muffin tin
Ingredients
- 2 cups hard white wheat flour (240g)
- 2 cups medium grain* yellow cornmeal (340g)
- ⅔ cup granulated sugar (150g)
- 1 ½ teaspoons salt
- 2 tablespoons baking powder
- 2 eggs
- 1 ¾ cups whole milk
- ½ cup sour cream
- ½ cup melted butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F and line or grease a muffin tin.
- In a large mixing bowl, combine the flour, cornmeal, sugar, salt, and baking powder. Whisk until evenly combined.
- Add the eggs, milk, sour cream, melted butter, honey, and vanilla extract.
- Whisk until just combined. Be careful not to overmix.
- Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 16–18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving. Serve warm with butter and honey if desired.
Notes
- I use medium-ground cornmeal. You can use fine-ground, just make sure you measure by weight.
- You can use paper muffin liners or grease your muffin tin. I prefer to grease mine with coconut oil or butter for a crispy, caramelized exterior.
- Be very careful not to overmix. Mixing the batter too much will develop the gluten, leading to dense, chewy corn muffins.
- Only use regular cornmeal for this recipe, not self-rising cornmeal or cornmeal mix. The extra leaveners will affect the results of your corn muffins.