Easy Homemade Corn Muffins

 

Ingredients:

• 2 cups all-purpose flour
• 2 cups fine cornmeal
• 6 tablespoons granulated sugar (more or less to taste)
• 2 tablespoons baking powder
• 1 teaspoon salt
• 4 eggs, beaten
• 2 cups milk
• 1 stick (plus 1 teaspoon) salted butter, melted and cooled
• 4 tablespoons vegetable oil

Instructions:

1. Preheat oven to 400°F (200°C). Grease a muffin tin with melted butter or spray with cooking spray.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, milk, melted butter, and oil.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for a few minutes before removing them to a wire rack to cool completely.

Tips:

• For sweeter muffins, add more sugar. For savory muffins, add cheese, herbs, or spices.
• To test the sweetness of the batter, make a mini pancake in a frying pan. Adjust the sweetness as needed before baking the muffins.
• Be sure not to overmix the batter. Overmixing can make the muffins tough.
• Lumps are okay! They will hydrate during baking and give the muffins texture.
• Store the muffins in an airtight container at room temperature for up to 3 days.

Enjoy!