Easy Corn Muffins
Light, moist corn muffins with sweet corn and red bell pepper bits, perfect for breakfast, brunch, or as a side dish for family gatherings and casual meals.
Ingredients
Instructions
- Preheat oven to 425°F.
- Grease the bottoms of 12 medium muffin cups or line with paper baking cups.
- Combine cornmeal, flour, baking powder, sugar, and salt in a bowl.
- Stir in buttermilk, beaten egg, and vegetable oil until just moistened.
- Fold in whole kernel corn and diced red bell pepper.
- Fill muffin cups about 3/4 full with batter.
- Bake for 20 to 25 minutes until golden brown.
- Immediately remove muffins from pan and serve.
Tips & Substitutions
For a twist, try adding shredded cheese or jalapeños to the batter for extra flavor. You can substitute half of the all-purpose flour with whole wheat flour for a healthier version. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes. This recipe is a great side for dishes like Sweet Potato Casserole For Microwave.
Serving Suggestions
Serve these corn muffins warm, slathered with butter or honey. They pair beautifully with chili or soups, making them a perfect side dish. You can also enjoy them as a breakfast treat alongside scrambled eggs or with a smear of cream cheese. For a delightful dessert, try them with a scoop of ice cream or alongside Scrumptious Rhubarb Custard Pie.
Storage & Reheating
Store leftover corn muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, simply pop them in a microwave for 15-20 seconds or warm them in a preheated oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Corn Muffins contains roughly 152 calories, with 2g protein, 20g carbohydrates, and 7g fat. It is an excellent source of vitamin C (29% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 861mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of fresh?
Yes, you can use frozen whole kernel corn in this recipe. Just make sure to thaw and drain it before folding it into the batter to prevent excess moisture, which could affect the texture of the muffins.
What can I do if I don't have baking powder?
If you don't have baking powder, you can make a substitute by mixing 1/2 teaspoon of baking soda with 1 teaspoon of vinegar or lemon juice for each tablespoon of baking powder needed. This will help the muffins rise.
How can I make these muffins dairy-free?
To make these corn muffins dairy-free, substitute buttermilk with a non-dairy milk like almond or soy milk mixed with a teaspoon of vinegar. Replace the egg with a flax egg or applesauce to keep the texture moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).