Baked Good | None

Corn Muffin

Zea mays (for corn), Triticum aestivum (for wheat) Allergens: Wheat, Milk, Egg, Soy
Corn Muffin

Sourcing & Taxonomy

  • Family Poaceae (for corn and wheat)
  • Primary Cuisine Southern American
  • Seasonality Year-Round
  • Source Corn, Wheat, Milk, Eggs

The Forktionary Angle

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Definition

A quick bread muffin incorporating cornmeal, offering a distinct grainy texture and a sweet or savory profile.

Sensory Profile

TasteSweet/Savory (variable), Mild
TextureMoist, Crumbly, Grainy
AromaBaked Corn, Sweet Bread
AcidityLow

Technical Metrics

Nutrition Facts

Per 70g (1 muffin)
Calories280 kcal
Total Fat12 g
Saturated Fat4 g
Trans Fat0.1 g
Cholesterol30 mg
Protein5 g
Total Carbohydrate38 g
Dietary Fiber2 g
Total Sugars12 g
Calcium120 mg
Iron1 mg
Potassium100 mg

Chef’s Secret

For extra moisture and flavor, add a tablespoon of sour cream or buttermilk to the batter. Avoid overmixing for a tender crumb.

Substitutions

Best Match

Cornbread

1:1 (by volume)

Similar flavor and texture, often baked in a larger pan or cast iron.

Plain Muffin

1:1

Lacks corn flavor but provides similar texture and sweetness.

Biscuits

1:1

A flakier, richer alternative, can be made sweet or savory.

Sweet Potato Muffin

1:1

Offers a naturally sweet, moist, and slightly denser alternative.

Buying Guide

Check for freshness if buying pre-made. When baking, ensure cornmeal is finely ground for a smoother texture or coarser for more grit.

Flavor Pairings

Butter Honey Jam Chili Soups Stews Fried Chicken