Best Ever Corn Muffins

By khovater

Moist and buttery with a soft crumb and slight cornmeal crunch. These corn muffins snub their nose at overly dry, boxed corn muffin mix. Try the bacon cheddar variation, or live dangerously and try the parsley-dried cherry version.

Ingredients

• 3 cups All-purpose Flour
• ¾ cups Granulated Sugar
• 1 cup Cornmeal
• 2 Tablespoons Baking Powder
• 1 teaspoon Kosher Salt
• 2 whole Large Eggs, At Room Temperature
• 1 -½ cup 2% Milk, At Room Temperature
• 1 cup (2 Sticks) Unsalted Butter, Melted, Slightly Cooled
• Optional Add-in Ingredients - For Variations Below

Preparation

Step 1

Optional Add-in Ingredients - For Variations Below

1. Preheat oven to 350 degrees F.

3. In a large bowl, add the flour, sugar, cornmeal, baking powder, and salt. Whisk together until combined; set aside.

4. In a medium bowl, whisk the eggs, milk, and slightly cooled melted butter until combined.

5. Pour milk mixture into the dry ingredients. Stir until just blended, being careful not to over mix or muffins will be tough.
6. Scoop batter into muffin cups with a large scoop or spoon – fill cups around
For bacon-cheddar cornbread muffins – Into half of the batter, fold in:
1 Cup freshly shredded cheddar cheese
4 pieces of crisply cooked bacon, crumbled

Scoop into (12) muffin cups. Bake as directed
So sorry about that! Somehow the add-ins were deleted. I’ve added them back in.