Instant Pot Corn Muffins Recipe

Introduction

These Instant Pot Corn Muffins are a quick and easy way to enjoy moist, tender muffins with a perfect crumb. Made with a blend of cornmeal and buttermilk, they offer a delightful hint of sweetness ideal for breakfast or a snack.

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
• Oil spray (for greasing the molds)

Instructions

1. Step 1: In a medium mixing bowl, whisk together the eggs, brown sugar, canola oil, honey, sour cream, and buttermilk until smooth and well combined.
2. Step 2: In a large bowl, stir together the flour, yellow cornmeal, cornstarch, salt, baking powder, and baking soda.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently mix with a fork or spatula just until combined. Avoid over-mixing to keep the muffins tender.
4. Step 4: Let the batter rest for 5 to 10 minutes to thicken slightly.
5. Step 5: Spray the silicone muffin molds generously with oil spray. Evenly divide the batter among the molds and cover with the Instant Pot lid or aluminum foil.
6. Step 6: Place the trivet inside the Instant Pot and pour 1 cup of water into the bottom of the pot.
7. Step 7: Set the filled muffin mold on the trivet. If using two molds stacked, place mason jar lid rings under the top mold to avoid crushing.
8. Step 8: Close and lock the Instant Pot lid, turning the vent to the sealing position.
9. Step 9: Pressure cook on high for 10 minutes. When the timer ends, allow a 5-minute natural pressure release, then carefully quick release any remaining pressure.
10. Step 10: Open the pot carefully and remove the muffin molds. Let the corn muffins cool for a few minutes before transferring them to a serving plate.

Tips & Variations

• For a savory twist, omit the brown sugar and honey and add chopped jalapeños or shredded cheese to the batter.
• Use silicone molds for easy release; if using metal molds, grease thoroughly to prevent sticking.
• If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let sit for 5 minutes.
• Experiment with mix-ins like corn kernels or blueberries for added texture and flavor.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, warm in a microwave for 15-20 seconds or toast lightly in a toaster oven. These muffins also freeze well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these corn muffins without an Instant Pot?

Yes, you can bake the batter in a preheated oven at 375°F (190°C) for about 15-20 minutes until golden and a toothpick inserted in the center comes out clean.

Why should I not over-mix the batter?

Over-mixing develops gluten, which can make the muffins dense and tough. Mixing just until combined keeps them light and tender.

Instant Pot Corn Muffins Recipe

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★★★★★

4.8 from 130 reviews

• Author: Julian
• Total Time: 30 minutes
• Yield: 14 muffins 1x

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Description

Delicious and moist corn muffins perfectly cooked in your Instant Pot. These muffins combine the sweetness of honey and brown sugar with the rustic texture of cornmeal for a quick, easy, and crowd-pleasing treat that’s ready in under an hour.

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Ingredients

Scale 1x2x3x

Wet 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

Dry Ingredients

• 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

Other

• Oil spray for greasing molds

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Instructions

1. Make the batter: In a medium mixing bowl, whisk together the eggs, brown sugar, canola oil, honey, sour cream, and buttermilk until the mixture is smooth and fully combined.
2. Mix dry ingredients: In a large bowl, stir together the all-purpose flour, yellow cornmeal, cornstarch, salt, baking powder, and baking soda until evenly distributed.
3. Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently fold together using a fork or spatula just until combined. Be careful not to over-mix to keep the muffins tender.
4. Let batter rest: Allow the batter to stand for 5 to 10 minutes. This helps it thicken and hydrate the cornmeal for better texture.
5. Prepare molds: Spray silicone muffin molds thoroughly with oil spray to prevent sticking. Evenly divide the batter among the molds.
6. Set up Instant Pot: Place the metal trivet inside the Instant Pot. Pour 1 cup of water into the bottom of the pot to create steam for pressure cooking.
7. Place molds in pot: Put the filled muffin molds on top of the trivet. If stacking two molds, place mason jar lid rings under the top mold, cover the bottom mold with foil to avoid pressure damage, and then stack the second mold on top.
8. Seal and cook: Close and lock the Instant Pot lid. Turn the valve to sealing position. Pressure cook on high for 10 minutes.
9. Release pressure: After cooking completes, let the pressure release naturally for 5 minutes. Then perform a quick release to release remaining steam.
10. Cool and serve: Carefully open the Instant Pot lid and remove the muffin molds. Let the muffins cool for a few minutes before transferring them to a serving plate. Enjoy warm or at room temperature.

Notes

• Do not overmix the batter to avoid dense muffins.
• Buttermilk and sour cream add moisture and slight tanginess for flavor depth.
• Using silicone molds makes it easy to remove muffins and stack molds safely.
• If you don’t have buttermilk, you can substitute with regular milk plus a teaspoon of vinegar or lemon juice.
• The mason jar lid rings help keep stacked molds from crushing each other under pressure.
• Allow muffins to cool slightly before removing from molds to maintain shape.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Baking
• Method: Instant Pot
• Cuisine: American

Keywords: Instant Pot corn muffins, cornmeal muffins, pressure cooker baking, easy muffins, sweet corn muffins, quick breakfast muffins