20-Minute Albers Sweet Corn Muffins, Tender Yellow
Classic yellow corn muffins with a tender crumb from Albers cornmeal. Sweetened with granulated sugar and enriched with eggs, milk, and oil. Baked until golden in 18-20 minutes. Serve warm for best texture. Also formulated as cornbread using an 8-inch square pan with adjusted baking time.
Ingredients
- 1 ½ cups all-purpose flourwhole wheat flour0.75:1whole grain
use less, denser result
- ⅝ cup granulated sugar
- ½ cup Albers yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 2 large eggs, lightly beaten
- ⅓ cup vegetable oil
- 3 tablespoons butter or margarine, melted
Instructions
- 1
Preheat oven to 350°F. Grease or line 18 to 20 muffin cups, or prepare a pan for cornbread.
- 2
Combine flour, sugar, cornmeal, baking powder, and salt in a medium bowl.
- 3
Combine milk, eggs, vegetable oil, and melted butter in a small bowl and mix well.
- 4
Add the liquid mixture to the flour mixture and stir until just blended.
- 5
Pour batter into prepared muffin cups, filling two-thirds full.
- 6
Bake until a wooden pick inserted in the center comes out clean.
- 7
Cool in pans on wire racks for 5 minutes, then transfer to wire racks to cool slightly.
- 8
Serve warm.
Tips
Do not overmix the batter to avoid tough, dense muffins.
Fill muffin cups only two-thirds full to allow proper rising.
Use a wooden pick or toothpick to test doneness; a clean insertion indicates done muffins.
Good to Know
Room temperature in an airtight container up to 2 days, or refrigerate up to 5 days. Freeze up to 3 months.
Prepare dry ingredients in advance and store in an airtight container. Mix wet ingredients up to 1 hour before combining with dry ingredients.
Warm, plain, or with butter and jam.
Common Mistakes
Do not overmix to avoid dense, tough crumb.
Do not underfill cups; filling two-thirds full ensures even baking.
Do not remove from pans immediately; cool 5 minutes first to prevent sticking.