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Buttery Elote Corn Muffins

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Buttery Elote Corn Muffins

Buttery Elote Corn Muffins
Yield12 muffins
Prep15 minutes
Bake20 minutes
LevelEasy
Texture goal
A moist, buttery crumb with a tender bite and a hint of sweetness.

These buttery elote corn muffins capture the sweet and savory essence of classic Mexican street corn, with a moist crumb that melts in your mouth.

Why you'll want it now, The perfect blend of sweet corn flavor and buttery richness in every bite.

Why this recipe works

Using a combination of cornmeal and all-purpose flour gives these muffins a tender crumb, while buttermilk adds a slight tang and moisture. A touch of sugar enhances the natural sweetness of the corn.

Equipment

  • Mixing bowls
  • Whisk
  • 12-cup muffin tin
  • Muffin liners
  • Cooling rack

How to make it

  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt.
  3. In another bowl, combine the buttermilk, eggs, and melted butter, whisking until well mixed.
  4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
  5. Fold in the corn kernels until evenly distributed.
  6. Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
  7. Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring to a cooling rack.
Enjoy these buttery elote corn muffins as a delightful snack or side. They're a warm, comforting treat anytime!

How you'll know it's ready

The muffins will be ready when the tops are golden and a toothpick inserted into the center comes out clean.

Convection oven? (and if you don't have one)

If using a convection oven, lower the temperature to 375°F (190°C) and start checking for readiness a few minutes earlier, as the fan can bake faster. Standard oven users, your temperature is perfect as written.

Buttery Elote Corn Muffins

Troubleshooting

  • If muffins are too dense, ensure your baking powder is fresh.
  • For dry muffins, mix the batter less to retain moisture.
  • If muffins brown too quickly, check your oven temperature calibration.
  • For uneven muffins, distribute the batter evenly in the tin.

Storage

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Make ahead

Prepare the batter and refrigerate overnight. Bake fresh in the morning for the best texture.

Variations

Frequently asked questions

Can I use canned corn?
Yes, canned corn can be used, but be sure to drain and rinse it well before adding to the batter.
Can I substitute the buttermilk?
You can substitute with a mixture of milk and a tablespoon of lemon juice or vinegar.
How can I make them gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour.
What can I serve these muffins with?
They're delicious on their own or served alongside chili or a hearty soup.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.