25-Minute Corn Muffins
Golden, slightly sweet corn muffins baked in a standard muffin tin. Ready in under 25 minutes with just flour, sugar, egg, and corn—no mix required.
- Total time
- 25 min
- Servings
- 12
- Calories
- 78
- Protein
- 2g
simplewholesomeamericanvegetariansoftfluffybreakfastweeknight
Ingredients
- 1 cup flour
- ¼ cup sugar
- 1 large egg
- 1 cup corn, fresh or frozen
Instructions
- 1
Preheat oven to 400°F and line a 12-cup muffin tin with paper liners.
- 2
Whisk flour, sugar, and a pinch of salt in a bowl until combined.
- 3
Beat egg in a separate bowl with 2 tablespoons water and a splash of oil.
- 4
Pour wet into dry, fold gently until just combined, then fold in corn.
- 5
Divide batter evenly among cups and bake for 12–14 minutes until golden.
- 6
Cool in pan for 2 minutes, then transfer to a wire rack.
Tools you’ll need
- 12-cup muffin tin
- paper muffin liners
- medium mixing bowl
- small mixing bowl
- whisk
- rubber spatula
- oven
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