Bakerita · by Rachel Conners★ 4.8 (5)
Corn Muffins
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 13%
CARBS 43G56% OF CAL
3G FIBER0G ADDED0G INTRINSIC25G OTHER15G TOTAL SUGAR
FAT 12G36% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy, soft, and tender corn muffins studded with corn kernels. Quick to make and perfect for serving alongside breakfast or lunch. A crowd-pleasing bread that disappears fast.
sideamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups (10 oz) all-purpose flour
- 1 cup (5 oz) yellow cornmeal
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup sour cream
- ¾ cup (5¼ oz) sugar
- ½ cup whole milk
- 8 tablespoons (1 stick) unsalted butter (melted and cooled)
- 2 large eggs
- 1 (11 oz.) can whole corn kernels (drained (optional))
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 13%
CARBS 43G56% OF CAL
3G FIBER0G ADDED0G INTRINSIC25G OTHER15G TOTAL SUGAR
FAT 12G36% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 372mg
- Total sugar
- 15g
- Added sugar
- ≥12g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 167mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.