These corn muffins are sweet and delicious, thanks to the addition of corn kernels to the batter. Compared to a classic cornbread muffin, the end result is a fluffy, moist muffin that is perfect for a quick snack or as part of a larger meal. This corn muffin recipe is completely homemade - no shortcuts, no boxed mixes!
Adjust oven rack to lower-middle position. Heat oven to 400F. Grease a standard muffin tin.
Whisk flour, cornmeal, baking powder, baking soda in a bowl to combine well. Set aside.
Whisk eggs in second bowl until well combined and pale light yellow, about 20 seconds. Add sugar and whisk vigorously until homogenous, about 30 seconds. Add melted butter in 3 additions, whisking to combine after each addition. Add half of the sour cream and half of the milk. Whisk to combine. Whisk in remaining sour cream and milk until combined.
Combine wet and dry ingredients together, mixing gently with rubber spatula until batter is just combined and evenly moistened; do not over mix. Gently fold in frozen corn kernels.
Using ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping to form mounds. Do not level or flatten tops of mounds.
Bake until muffins are light golden and toothpick comes out almost clean (few tender crumbs are perfect.) Bake about 18-19 minutes, rotating tin halfway through baking time. Actual baking time varies with each oven, but watch closely not to over bake.
Cool muffins in tin for a bit. Serve warm.
Leftovers keep well in airtight container and can be reheated in microwave or oven.
*Note: Whole grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn. To determine what kind of cornmeal a package contains, look at the label.If you enjoyed this recipe, please come back and give it a rating ♡