Description
These creamy corn muffins are soft, naturally sweet, and completely flourless. Made with fresh corn kernels, eggs, milk, and a touch of butter, they bake into tender muffins with a creamy center. Perfect for breakfast, brunch, or as a comforting side dish.
Ingredients
2 cups corn kernels (fresh, frozen, or drained canned corn)
1/2 cup milk
3 large eggs
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons melted butter
1 teaspoon vanilla extract (optional)
Instructions
1. Preheat oven to 350°F (175°C) and lightly grease or line a muffin tin.
2. Add corn kernels, milk, eggs, sugar, melted butter, and vanilla extract to a blender.
3. Blend until the mixture becomes smooth but still slightly textured.
4. Pour the blended batter into a mixing bowl.
5. Stir in the baking powder and salt until fully combined.
6. Fill each muffin cup about 3/4 full with the batter.
7. Bake for 18 to 22 minutes until the tops are lightly golden and the muffins are set.
8. Allow muffins to cool for 10 minutes before removing from the pan.
9. Serve warm and enjoy the creamy texture.
Notes
For extra texture, blend only 1½ cups of corn and stir in the remaining ½ cup whole kernels.
Frozen corn works perfectly; just thaw before blending.
Add 1/3 cup shredded cheddar cheese for a savory version.
Store muffins in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 8g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg