Equipment
Ingredients
Dry Ingredients
- 190 g all-purpose flour, sifted
- 120 g yellow cornmeal, medium grind
- 150 g granulated sugar
- 12 g baking powder
- 3 g fine sea salt
Wet Ingredients & Add-ins
- 170 g unsalted butter, melted and slightly cooled
- 240 ml whole milk, room temperature
- 2 eggs, large, room temperature
- 150 g corn kernels, fresh, frozen (thawed), or canned (drained)
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 290 kcal
- Protein
- 5 g
- Carbohydrates
- 38 g
- Fat
- 14 g
- Fiber
- 1 g
- Sugar
- 15 g
- Sodium
- 233 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 63 mg
- Potassium
- 121 mg
- Calcium
- 93 mg
- Iron
- 1.2 mg
- Magnesium
- 37 mg
- Phosphorus
- 135 mg
- Zinc
- 0.7 mg
- Vitamin A
- 123 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.5 mg
- Folate
- 15 mcg
- Water
- 38 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F). Generously grease the muffin tin cups with butter or insert paper liners.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until uniformly combined.
In a medium bowl, whisk the eggs and milk together. Slowly stream in the melted butter while whisking constantly to emulsify slightly.
Pour the wet ingredients into the dry ingredients. Using a silicone spatula, mix until just barely combined and streaks of flour remain.
Add the corn kernels and fold them gently into the batter. Stop mixing the moment no dry flour is visible.
Divide the batter evenly among the 12 muffin cups. Bake in the center of the oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Chef's Notes
- For a true bakery-style 'muffin top', fill the cups nearly to the brim. If you do this, place a baking sheet on the rack below to catch any potential drips.
- If using frozen corn, ensure it is completely thawed and patted dry to avoid adding excess water to the batter.
- These muffins are best served warm. If serving the next day, a quick toast revives the buttery edges.
- Yellow cornmeal is preferred over white for that classic golden hue and slightly nuttier flavor.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent drying out.
Freezer: 2 months — Wrap individually in plastic wrap, then place in a zip-top bag.
Reheating: Microwave for 15 seconds or warm in a 150°C oven for 5 minutes.
Troubleshooting
Muffins are tough and dense
Cause: The batter was overmixed after adding the wet ingredients
Fix: Cannot be fixed once baked; serve warm with extra butter to mask density
Prevention: Use a spatula instead of a whisk for the final mix; stop as soon as the flour disappears
Muffins have soggy bottoms
Cause: Left in the hot tin too long after baking
Fix: Place on a wire rack in a warm oven for 3-5 minutes to dry out the base
Prevention: Remove from tin after exactly 10 minutes
Cultural Context
Inspired by the early repertoire of NYC's Magnolia Bakery in the 1990s, these muffins represent a shift in American baking where 'morning pastries' moved away from purely sugary confections toward richer, savory-sweet comforts. The inclusion of whole kernels and a high butter content mimics the Southern-style spoonbread tradition adapted for an urban grab-and-go format.
