Sweet Corn Caramel Muffins are a delightful treat that combines the natural sweetness of corn with rich caramel flavors. Perfect for breakfast or as a snack, these muffins are sure to impress your family and friends. With a moist texture and a hint of buttery goodness, they are a delicious way to enjoy seasonal corn. This recipe is not only simple but also allows you to indulge in the sweet, comforting flavors of homemade muffins. Let’s dive into this easy-to-follow recipe that will elevate your baking game!
Ingredients
- 1 cup fresh sweet corn kernels (or canned corn, drained)
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (plus extra for drizzling)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cornmeal, granulated sugar, brown sugar, baking powder, and salt. Whisk together until well blended.
Step 3: Combine Wet Ingredients
In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth. Stir in the sweet corn kernels.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Add Caramel Sauce
Gently fold in the caramel sauce until evenly distributed throughout the batter.
Step 6: Fill Muffin Tins
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Drizzle a little extra caramel sauce on top of each muffin before baking.
Step 7: Bake
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature, drizzled with additional caramel sauce if desired.
FAQs
Can I use frozen corn instead of fresh corn?
Yes, you can use frozen corn. Just make sure to thaw and drain it before adding it to the batter.
How do I store Sweet Corn Caramel Muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.
Can I substitute the caramel sauce?
Absolutely! You can use chocolate sauce or a fruit compote for a different flavor profile.
What can I serve with these muffins?
These muffins pair well with coffee, tea, or even a dollop of whipped cream for a sweet treat.
Are these muffins suitable for a gluten-free diet?
To make gluten-free muffins, substitute the all-purpose flour with a gluten-free flour blend.