closeup of corn muffins in a muffin pan

Whole Wheat Corn Muffins

Muffins are the best. Perfect as a light breakfast, warm and slathered with butter and topped with a dollop of jam. Great as a snack on the go. A shareable, perfectly portioned treat that can easily be served contactless in these physically-distanced times. And muffins made out of cornbread are especially wonderful—they aren’t as sweet as other muffins, so they complement savory dishes well AND they can be an easy crowd-pleasing contribution to nearly every holiday celebration. Easter? Check! Independence Day? Check! Thanksgiving? Check! These days, my baking flour of choice is whole wheat, so that’s what these are made with. Trust me, there’s little to no difference in the taste to corn muffins made with all-purpose flour.  For a more classic take, check out my mom’s recipe for skillet cornbread.

1 cup whole wheat flour
1 cup cornmeal
1 cup milk
1/2 cup sugar
1/4 cup canola oil
2 eggs, beaten
2 teaspoons baking powder
1/2 teaspoon kosher salt

standard (12-cup) muffin pan
cooking spray or baking cups
medium (3-quart) mixing bowl
measuring cups and spoons
mixing spoon
toothpick [optional]

1. Set oven to 375° Fahrenheit. Spritz pan with cooking spray or line with baking cups.
2. Place all ingredients in bowl and stir until blended.
3. Pour batter into prepared pan—about 1/4 cup per muffin cup.
4. Bake until golden—about 18 minutes.

• These muffins are fully baked when a toothpick inserted into the center of one comes out clean.
• Muffins may stick together when warm, so allow to cool completely before sealing in an airtight container.
• Will remain fresh for about 4 days at room temperature. For long-term storage, keep frozen.
BONUS RECIPE: Whole Wheat Cornbread: Replace muffin pan with 8-inch baking pan. Prepare as above. Increase baking time by about 5 minutes. Ready in 35 minutes.

45 minutes

12 servings

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