The amazing flavor of these Panquecitos de Elote is just one of the advantages of this recipe - it's also versatile, perfect for a school snack or an after-dinner treat.
It's practical because you can prepare them ahead of time and reheat them for a quick treat, and it's quick, as it's ready in just 30 minutes.
This recipe uses fresh, sweet-kernel corn, but feel free to substitute it with frozen or canned corn. These Mexican corn muffins are delicious on their own and pair perfectly with a steaming cup of coffee.
How to Make Panquecitos de Elote
Note: The full instructions are provided in the recipe card below.
- Preheat oven to 350°F (175°C), prepare muffin tin.
- Blend half of the corn kernels and leave the rest whole.
- Mix dry ingredients in a bowl.
- Combine wet ingredients in another bowl.
- Mix wet and dry ingredients, fold in corn.
- Fill muffin tin, bake 20-25 mins.
- Cool in pan, then transfer to a rack.
Camila's Tips
- Fresh corn is recommended for optimal flavor. If fresh corn is unavailable, defrosted and drained frozen corn is a good substitute. Sweet canned corn with no added salt, drained before use, can also be used.
- If you prefer a smoother texture, blend half of the corn kernels lightly in a blender or food processor. Leave the rest whole for texture. I left them whole for this recipe.
- Don't overmix your batter! Overmixing leads to dense muffins.
See More Mexican-Inspired Recipes:
📖 Recipe
Panquecitos de Elote
The amazing flavor of these Panquecitos de Elote is just one of the advantages of this recipe - it's also versatile, perfect for a school snack or an after-dinner treat. It's practical because you can prepare them ahead of time and reheat them for a quick treat, and it's quick, as it's ready in just 30 minutes. This recipe uses fresh, sweet-kernel corn, but feel free to substitute it with frozen or canned corn. These Mexican corn muffins are delicious on their own and pair perfectly with a steaming cup of coffee.
Tools
- Standard 12-Cup Muffin Tin
- Spoon or Ice Cream Scoop
- Oven
- Blender or Food Processor (Optional)
Ingredients
- 1-⅓ cups corn kernels fresh, frozen, or canned (in which case, they should be drained and patted dry)
- 250 g (2 cups) all-purpose flour
- 1 tablespoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup whole milk plain yogurt or sour cream
- ½ cup whole milk
- 2 large eggs
- 1 tablespoon pure vanilla extract , optional
- ⅔ cup granulated sugar
- 113 g (1 stick) unsalted butter , melted and cooled
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- If you prefer a smoother texture, blend half of the corn kernels lightly in a blender or food processor. Leave the rest whole for texture.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the yogurt, milk, eggs, sugar, vanilla, and melted butter until well combined. Add vanilla extract if desired.
- Add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing to prevent the muffins from becoming tough.
- Gently fold the whole and blended corn kernels into the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Serve the Panquecitos de Elote warm or at room temperature.
Notes
How to Store & Reheat
Allow the panquecitos to cool completely to room temperature. Once cooled, place them in an airtight container or sealable plastic bag. You can store them at room temperature for up to 2 days. If you want to keep them longer, store them in the refrigerator for up to 5 days.
Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat the muffins in the oven for about 10-15 minutes or until warm. Alternatively, you can reheat individual muffins in the microwave on a microwave-safe plate for about 5 to 10 seconds per muffin.
Make Ahead & Freeze
To make cornbread muffins, prepare the batter in advance and store it in the refrigerator until ready to bake. Mix the batter according to the recipe instructions and transfer it to an airtight container. The batter can be stored in the refrigerator for up to 24 hours before baking.
When you're ready to bake the muffins, preheat the oven and fill the muffin cups with the chilled batter. Adjust the baking time as needed, adding a few extra minutes if necessary.
Cornbread muffins can be frozen for up to 3 months: Double wrap completely cooled muffins with plastic freezer wrap or aluminum foil and place them in a heavy-duty bag or freezer-safe container; thaw for 3 to 4 hours on the countertop. To reheat, warm muffins in the microwave or wrap the individual in aluminum and place in a preheated 350 F oven until warm.
Nutrition Facts
Panquecitos de Elote
Amount per Serving
Calories
221
% Daily Value*
Fat
9
g
14
%
Saturated Fat
6
g
38
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
54
mg
18
%
Sodium
190
mg
8
%
Potassium
100
mg
3
%
Carbohydrates
31
g
10
%
Fiber
1
g
4
%
Sugar
13
g
14
%
Protein
4
g
8
%
Vitamin A
329
IU
7
%
Vitamin C
1
mg
1
%
Calcium
94
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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