Microwave Corn Muffins

When you want cornbread but don’t want to heat the kitchen for 4 muffins, the microwave is your friend. This small-batch recipe uses standard 6-ounce custard cups and bakes the muffins in about 90 seconds at full power.

Yes, microwaved muffins look weird at first. The tops stay pale and slightly tacky because there’s no dry oven heat to brown them. The trick is the dusting of extra cornmeal sprinkled on top before cooking. It gives the appearance of a baked crust and adds a pleasant gritty texture to the bite.

Use paper liners. Microwaved batter sticks aggressively to bare custard cups, and you’ll spend more time scrubbing than you saved cooking.

Rearrange the cups twice while they cook. Microwaves heat unevenly, and rotating ensures all four muffins set at the same rate. The toothpick test still works: insert near the center and look for a clean pick even though the surface may still feel moist.

Kitchen Tips

• Don’t overmix the batter. Stir just until the dry ingredients are moistened. Lumps are fine; they’ll bake out.
• 100% power for 90 seconds is a starting point. Older or weaker microwaves may need a bit longer.
• Let muffins cool for a minute or two in the cup. They firm up significantly as they sit.
• Eat them the day they’re made. Microwave baked goods don’t keep the same way as oven-baked ones.

Variations

• Stir in a tablespoon of honey or maple syrup for a sweeter, Northern-style muffin.
• Add a handful of frozen corn kernels for fresh sweet pops in every bite.
• Mix in a tablespoon of chopped jalapeño or shredded cheddar for a savory twist that pairs with chili.