Main menu






2 cups unbleached all purpose flour
1 cup fine ground, whole grain yellow cornmeal
1 1/2 tsp baking powder
1 tsp baking soda
2 lagre eggs
1 cup white sugar
8 tb regular butter, melted
3/4 whole sour cream
1/2 cup whole milk
1 1/2 cups frozen corn kernels


Preheat oven 400*F. Grease standard muffin tin.

Whisk flour, baking powder, baking soda in a bowl to combine well. Set aside

Whisk eggs in second bowl until combine and pale light yellow,about 20 seconds. Add sugar and whisk vigorously until homogenous, about 30 seconds. Add melted butter in 3 addition. Add half of the sour cream and half of milk. Whisk in remaining sour cream and milk until combined.

Combine wet and dry ingredients together, mixing gently with rubber spatula until batter is just combined and evenly moistened : do not over mix. Gently fold in frozen corn kernel.

Using ice cream Scoop or large spoon divide batter evenly among muffin cups.,dropping to form mounds. Do not level or flatten tops of mounds.

Bake until muffin are golden and toothpick comes out clean. Rotating tin halfway through baking time.

Cool Muffins in tin for a bit. Serve warm.


Sweet Creamy Corn Muffins are a treat our family savors year-round. These moist & tender muffins would be a fabulous addition to either breakfast or snack together with your favorite drinks. 
For more taste we spread apricot glaze on top. Your choice if you wants too. You must try and you would love it ❤️😊


table of contents title