I have a small confession to make… I’m not really good at making muffins. Well, that’s not really true. What I’m not good at is making pretty muffins. I mean, there’s a lot that goes into that perfectly-poofed muffin top that all of us muffin enthusiasts truly desire.
Despite their visual appearance, however, the muffins I make always (usually) taste amazing.
So, I’ve decided to share with you today, dear readers, my go-to corn muffins recipe, along with some tips I learned along the way. These are also gluten free, but have been taste tested by my non-gluten free friends and have passed with flying colors!
- First, get all of your ingredients to room temperature before mixing everything together, which will help your muffins get big and beautiful.
- A lot of muffin recipes call for a lower cooking temperature, but cooking muffins at a hotter temperature will help them poof up more, achieving that glorious muffin top. That’s why I’m cooking these at 400°F.
- It’s a good idea to crack the eggs into their own bowl first, to make sure there’s no renegade egg shells or bad eggs mixing with other ingredients.
- Fill the muffin tins up as much as you can. I sometimes make extra to get it up to the very top of the muffin tin. This helps make the top even bigger, with results varying depending on the recipe.
- 1 1/3 cup all purpose flour gluten free
- 3/4 cup cornmeal
- 3/4 cup brown sugar
- 1/2 cup unsalted butter melted (1 stick)
- 1 1/3 cup light cream
- 2 large eggs
- 1 1/2 tbsp baking powder
- Preheat oven to 400°F.
- Mix dry ingredients (flour, corn meal, baking powder, brown sugar) until they're evenly dispersed.
- Mix together wet ingredients (milk, eggs, melted butter).
- Add dry and wet ingredients together and mix for a minute or two. (Or three, if you're feeling lucky)
- Pour batter into muffin tin and bake for 15-20 minutes, or until muffins are toasted brown and a toothpick comes out clean.
*This timing is for a big 8-muffin tin, smaller 12-muffin batches will require less time, about 10-15 minutes.