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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Let batter rest: Allow the batter to stand for 5 to 10 minutes. This helps it thicken and hydrate the cornmeal for better texture.
- Prepare molds: Spray silicone muffin molds thoroughly with oil spray to prevent sticking. Evenly divide the batter among the molds.
- 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.
- 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.
- Seal and cook: Close and lock the Instant Pot lid. Turn the valve to sealing position. Pressure cook on high for 10 minutes.
- Release pressure: After cooking completes, let the pressure release naturally for 5 minutes. Then perform a quick release to release remaining steam.
- 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
