Best Ever Corn Muffins

Recipe View 5 mins Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by greasing each cup generously or lining it with paper muffin liners. (5 minutes)

Recipe View 5 mins In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until the mixture is light and fluffy. This will incorporate air and create a tender crumb. (5 minutes)

Recipe View 3 mins Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. (3 minutes)

Recipe View 2 mins In a separate bowl, whisk together the biscuit baking mix and yellow cornmeal to ensure even distribution. (2 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; be careful not to overmix, as this can result in tough muffins. A few lumps are perfectly fine. (5 minutes)

Recipe View 3 mins Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. (3 minutes)

Recipe View 23 mins Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean. (20-25 minutes)

Recipe View Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.