Corn Muffin Recipe for Kids | America’s Test Kitchen Kids

recipe

Spread these corn muffins with a little butter and jam for a special breakfast or snack.

Print Recipe

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Prepare Ingredients

Vegetable oil spray

1½ cups (7½ ounces)

all-purpose flour

1 cup (5 ounces)

fine-ground, whole-grain yellow cornmeal

1½ teaspoons

baking powder

1 teaspoon

baking soda

½ teaspoon

salt

½ cup (3½ ounces)

sugar

2

large eggs

¾ cup

sour cream

8 tablespoons

unsalted butter, melted and cooled

½ cup (4 ounces)

whole milk

Gather Baking Equipment

12-cup muffin tin

2

bowls (1 large, 1 medium)

Whisk

Rubber spatula

¼-cup dry measuring cup

Toothpick

Oven mitts

Cooling rack

Start Baking!

1

Vegetable oil spray

Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin, including top, with vegetable oil spray.

2

1½ cups (7½ ounces)

all-purpose flour

1 cup (5 ounces)

fine-ground, whole-grain yellow cornmeal

1½ teaspoons

baking powder

1 teaspoon

baking soda

½ teaspoon

salt

In medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.

3

½ cup (3½ ounces)

sugar

2

large eggs

¾ cup

sour cream

8 tablespoons

unsalted butter, melted and cooled

½ cup (4 ounces)

whole milk

In large bowl, whisk sugar and eggs until well combined, light-colored, and thick, about 1 minute. Add sour cream, melted butter, and milk and whisk to combine.

4

Add flour mixture and use rubber spatula to gently stir until just combined and no dry flour is visible. Do not overmix.

5

Spray ¼-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to divide batter evenly among muffin cups.

3up: Portioning muffin batter

Spray ¼-cup measuring cup with vegetable oil spray.

Scoop batter with greased measuring cup and scrape off any extra batter that is dripping from the bottom or overflowing on top. This ensures that all muffins will be equal in size and that there will be enough batter to fill all muffin tin cups.

Pour batter into muffin tin cup, using a rubber spatula to scrape batter from measuring cup if needed.

6

Place muffin tin in oven. Bake until muffins are golden brown and toothpick inserted into center of 1 muffin comes out clean, 20 to 25 minutes.

7

Use oven mitts to remove muffin tin from oven (ask an adult for help). Place muffin tin on cooling rack and let muffins cool in muffin tin for 15 minutes.

8

Using your fingertips, gently wiggle muffins to loosen from muffin tin and transfer directly to cooling rack. Let muffins cool for at least 10 minutes before serving.

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Food for Thought

So Corny

Cornmeal is one of the most important ingredients made out of corn. It’s used in everything from tortillas to polenta—and corn muffins! Cornmeal is made by milling dried corn kernels. The kernels are ground to one of three different sizes—coarse, medium, or fine. (We use the “fine” size in this recipe.) The type of corn used for cornmeal is called yellow dent corn, which is different from the sweet type of corn we eat off the cob and also different from the dried corn we pop and eat at the movies (that one, not surprisingly, is called popcorn).