Sweet Corn Muffins with Brown Sugar Topping
These sweet corn muffins are a muffin-sized version of my easy cornbread skillet recipe. They've got a whole can of sweet creamed corn in the batter and are topped with lots of brown sugar, which adds such a nice texture and crackly sweetness. This recipe makes 12 standard-sized muffins, perfect for passing around the Thanksgiving table!
Ingredients
Corn Muffins
- 220 grams all-purpose flour
- 160 grams yellow corn meal
- 8 grams diamond crystal kosher salt
- 6 grams baking powder
- 2 grams baking soda
- 418 grams sweet creamed corn (one 15 oz can)
- 140 grams brown sugar (light or dark)
- 72 grams olive oil
- 1 large egg (room temperature)
Topping
- 12 grams brown sugar (1 tablespoon, tightly packed)
Instructions
- Preheat. Preheat the oven to 350°F. Lightly grease a 12-well standard muffin tin and set aside.
- Mix. In a large mixing bowl, whisk together flour, corn meal, salt, baking powder, and baking soda. In a separate bowl or large liquid measuring cup, whisk together creamed corn, oil, brown sugar, and egg. Pour the wet ingredients into the center of the dry ingredients. Use a dough whisk or a spatula to fold the wets into the dries just until combined. This is a lumpy batter, DO NOT OVER MIX. Stop mixing as soon as you can't see any streaks of flour in the bowl.
- Divide and rest. Use a #20 (3 tablespoon) scoop to evenly divide the cornbread batter into the muffin tin. Let the muffins rest for 20 minutes, then sprinkle the tops of each muffin with brown sugar.
- Bake. Bake for 20-22 minutes at 350°F until a toothpick inserted in the center comes out clean. You're looking for an internal temperature of at least 195°F.
- Cool. Let cool at least 15 minutes in the pan before serving.
RECIPE NOTES
- Corn muffins can be stored in an airtight container for 4-5 days! The sugar starts to get a bit sticky after the first day or so, but who doesn't like sticky sugar? Yum! Reheat these muffins in a 350°F oven for 5 minutes if you'd like to enjoy them warm.