Perfect Moist Corn Muffins (From Cooking Illustrated) Recipe

Looking for an easy Perfect Moist Corn Muffins (from Cooking Illustrated) recipe? Learn how to make Perfect Moist Corn Muffins (from Cooking Illustrated) using healthy ingredients.


Submitted by lindagal

Makes 16 servings



This is NOT a lowfat recipe, although I used light sourcream instead of regular. You could probably use skim milk but I think it might make the muffins too dry. Be sure to use whole grain corn meal (not the grocery store "degerminated" stuff) and use a fine grind instead of course grind for lighter results.

Recipe Ingredients for Perfect Moist Corn Muffins (from Cooking Illustrated)

2 cups unbleached flour
1 cup yellow cornmeal, whole grain, fine ground
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup sugar
8 tbsp unsalted butter, melted
3/4 cup light sour cream
1/2 cup whole milk

Recipe Directions for Perfect Moist Corn Muffins (from Cooking Illustrated)

  1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray muffin tin with nonstick cooking spray.

  2. Whisk flour, cornmeal, beaking powder, baking soda, and salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light-colored, about 20 secs. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 secs; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not overmix.

  3. Using ice-cream scoop or large spoon, divide batter evenly among muffin cups, dropping to form mounds. Do not level or flatten surface of mounds.

  4. Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 mins, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 mins; invert muffins onto wire rack, stand muffins upright, cool 5 mins longer, and serve warm.

Categories

Eggs, Breads, American-Southwestern, Bake

Nutrition Facts
Serving Size 65.3g
Amount Per Serving
Calories
209
Calories from Fat
84
% Daily Value*
Total Fat
9.3g
14%
Saturated Fat
4.7g
24%
Trans Fat
0.0g
Cholesterol
47mg
16%
Sodium
213mg
9%
Potassium
122mg
3%
Total Carbohydrates
28.2g
9%
Dietary Fiber
0.9g
4%
Sugars
9.9g
Protein
3.6g
Vitamin A 6% Vitamin C 0%
Calcium 5% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
    Bad points
  • High in saturated fat
  • High in sugar
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