Corn muffins: a simple pleasure, a taste of sunshine, and the perfect accompaniment to countless meals. These golden-brown delights, fluffy on the inside and slightly crisp on the outside, offer a comforting warmth that transcends generations. Whether enjoyed alongside a hearty breakfast, a light lunch, or as a sweet treat with afternoon tea, corn muffins are undeniably versatile. Their adaptability allows for endless variations, from savory additions like cheddar cheese and bacon to sweeter options like blueberries and honey. This recipe explores the best techniques for achieving perfectly moist and tender muffins, every single time.
This recipe will guide you through creating these delicious muffins, whether you prefer the traditional oven method or the quicker air fryer option. We’ll explore the nuances of ingredient selection, the importance of proper mixing, and the secrets to achieving that signature crumbly texture. Prepare to be amazed by how easy it is to bake these delightful treats from scratch, and get ready to embark on a culinary journey that will leave you craving more.
Tools Needed
- Blender
- Mixer
- Strainer
- Muffin tins
- Air fryer
- Conventional oven
Ingredients
- Shelled corn or corn cobs: 3.5 cups or 4 cobs
- Eggs: 4
- Milk: 1 can
- Salt: a pinch
- Butter
- Wheat flour: 3 cups
- Baking powder: 2 tablespoons
- Vegetable shortening: 0.5 cup
Step-by-Step Instructions
Step 1. Prepare the Corn Mixture and Batter
- Blend 3.5 cups of shelled corn (or 4 corn cobs), 4 eggs, 1 can of milk, and a pinch of salt in a blender at high speed for 5-6 minutes until the egg changes color.
- In a separate bowl, melt butter. Add 0.5 cup of milk.
- Sift 3 cups of wheat flour and 2 tablespoons of baking powder into the bowl with the melted butter and milk. Mix at medium speed.
- Gradually add the corn mixture from the blender to the dry ingredients, mixing until combined.
Step 2. Prepare and Fill Muffin Tins
- Prepare muffin tins by greasing them with a mixture of 0.5 cup vegetable shortening and 0.5 cup wheat flour (melt shortening and mix with flour until smooth).
- Fill the prepared muffin tins ¾ full with the batter.
Step 3. Preheat and Bake
- Preheat the conventional oven to 200°C (then reduce to 180°C) and the air fryer to 190°C (or 170°C).
- Bake in the preheated conventional oven and air fryer for 25 minutes.
Step 4. Cool and Serve
- Let the muffins cool slightly before unmolding.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- The egg mixture should be fluffy and almost like a coating.
- The leftover shortening and flour mixture can be stored in the refrigerator for later use.
Nutrition
- N/A
FAQs
1. Can I use frozen corn in this recipe?
Yes! Just make sure to thaw it completely and pat it dry before adding it to the batter. Excess moisture can make the muffins tough.
2. How do I get perfectly fluffy corn muffins?
The key is to not overmix the batter. Mix until just combined to avoid developing the gluten in the flour, which can lead to tough muffins. Using fresh baking powder also helps.
3. What's the difference between baking in the oven vs. the air fryer?
The air fryer cooks the muffins faster and results in a slightly crispier exterior. The oven method provides a more evenly baked muffin throughout.
So there you have it – two delicious ways to enjoy perfectly fluffy corn muffins! Whether you choose the oven or the air fryer, this recipe guarantees a delightful treat that's sure to impress. Now go forth and bake!