The best time to enjoy Kenny Rogers' corn muffins is when they’re freshly pulled from the oven, while they're warm, tender, and steaming with soft corn. Unfortunately, that time never comes when you’re there. That muffin in your Solo B Roasted Chicken Plate has likely been hanging around for hours, now cold, dense, and sad. This recipe fixes that.
With an air fryer and individual puto molds, you get the Kenny Rogers corn muffin experience you truly deserve. Bake them fresh, pull them out hot, and savor every bite of soft, corn-studded perfection. No more disappointment—just Kenny Rogers corn muffins as good as you remember.
This recipe needs cornmeal!
Cornmeal, a coarse flour (or meal) made from dried and ground corn, contributes that sweet, butty, corn-forward flavor to these muffins. You can’t skip it!
Look for yellow cornmeal on Shopee or your nearest baking supply store. Healthy Options carries Bob’s Red Mill—pricier than local brands, but they have the medium-ground variant that gives these muffins a nice, slightly coarse bite. A finer grind will yield a softer, more cake-like texture.
Use puto molds with high walls
To get a similar size and shape as Kenny Rogers' corn muffins, we found that metal puto molds achieved the best results. Look for the ones with tall walls, not the wide, flat (and often plastic) ones.
If you're using muffin liners, you don't have to grease your molds. Otherwise, it's necessary to prevent your muffins from sticking. Before filling with batter, use a small pastry brush to paint the insides of the molds with melted butter.
