The Best Corn Muffins
These are the best corn muffins I have ever made! They are the perfect size, have the best flavor of sweet corn, and are nice and fluffy!
Ingredients
- 2 ¼ cups all purpose flour
- 1 ¼ cup granulated sugar
- 1 cup yellow cornmeal
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2/3 cup vegetable oil
- 2 large eggs
- 1 cup milk
- 1 cup sour cream
Instructions
- Preheat oven to 400°. Grease or line muffin tins with cupcake liners.
- Whisk together dry ingredients in a large bowl.
- In a medium bowl, whisk together eggs, milk, sour cream and oil.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Scoop batter into the muffin tins and fill each cup to the very top.
- Place muffins in oven and bake for 22 to 25 minutes, or until tops start to turn a light golden brown, and when a toothpick inserted in the middle comes out clean.
- Let muffins cool on a cooling rack.
- Enjoy!