Instant Pot Corn Muffins
These Instant Pot Corn Muffins are golden, fluffy, and bursting with flavor—perfect for any meal or as a tasty snack!
Servings: 12 servings
Ingredients
- 2 large eggs
- 1/4 cup canola oil
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 spray oil spray for greasing muffin cups
Instructions
- Start by greasing your muffin tin or silicone muffin cups with oil spray.
- In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, cornstarch, salt, baking powder, and baking soda.
- In another bowl, beat the eggs until they’re light and fluffy. Then add the canola oil, honey, brown sugar, buttermilk, and sour cream. Whisk until everything is well combined.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined.
- Spoon the muffin batter into the prepared muffin cups, filling each about 2/3 full.
- Add 1 cup of water to the bottom of your Instant Pot. Place a trivet inside and set the muffin tin on top.
- Close the lid, set the steam release valve to sealing, and cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes.
- Carefully remove the muffin tin from the Instant Pot and let the muffins cool for a few minutes before transferring them to a wire rack.
Equipment
- Instant Pot
- Muffin tin or silicone muffin cups
- Mixing Bowls
- Whisk
- Spatula
Notes
- For a gluten-free option, use a 1:1 gluten-free flour blend.
- Store leftovers in an airtight container for up to 3 days.
- These muffins freeze well for up to 3 months; reheat when ready to enjoy!