Cinnamon Sugar Corn Muffins are a delightful treat that perfectly blend the warm flavors of cinnamon with the sweet taste of corn. These muffins are not only easy to make but also incredibly delicious, making them a great addition to your breakfast table or as a snack throughout the day. With a crispy cinnamon-sugar topping and a moist, fluffy interior, these muffins are sure to become a family favorite. Get ready to impress your loved ones with this simple yet scrumptious recipe!
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.
- Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well blended.
- Combine Wet Ingredients: In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Prepare Cinnamon Sugar Topping: In a small bowl, mix together the brown sugar and ground cinnamon.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the cinnamon sugar mixture generously on top of each muffin.
- Bake: Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Cinnamon Sugar Corn Muffins!
FAQs
Can I use frozen corn in this recipe?
Yes, you can use frozen corn. Just make sure to thaw and drain it before adding it to the batter.
How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.
Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these muffins.
What can I serve with Cinnamon Sugar Corn Muffins?
These muffins pair well with butter, honey, or jam. They also make a great accompaniment to soups and salads.