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 5-10 minutes in the pan, then let them cool at least 15-20 minutes (almost completely) on the rack 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.
- For a more savory twist on these corn muffins, stir shredded cheddar cheese or crumbled feta (measure with your heart) into the batter and replace the brown sugar on top with more of whichever cheese you used.
- I use a non-stick standard-sized muffin tin so I don't bother with muffin papers. I just spray it with non-stick spray. If your muffin pan is prone to sticking, use muffin papers!