Elote Corn Muffins
Yield12 muffins
Prep20 minutes
Bake25 minutes
LevelBeginner-Friendly
Texture goal
A moist, buttery crumb with tender corn kernels throughout.
These Elote Corn Muffins are a sweet and savory twist on classic corn muffins, featuring a buttery, moist crumb and a hint of nostalgia.
Why you'll want it now, The perfect balance of sweet corn and savory butter, reminiscent of street corn.
Why this recipe works
The combination of sweet corn and a rich, buttery batter creates a moist and tender crumb, while a touch of chili powder adds a subtle warmth.
Equipment
- Mixing bowls
- Whisk
- Muffin tin
- Paper liners
- Measuring cups and spoons
How to make it
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and chili powder.
- In a separate bowl, whisk together the milk, melted butter, and eggs until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the corn kernels and cotija cheese.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy these Elote Corn Muffins warm, straight from the oven, for a nostalgic taste of sweet and savory delight.
How you'll know it's ready
The muffins are ready when they are golden brown 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 350°F (175°C) and check the muffins a few minutes early, as they may bake faster.
