This is my favorite recipe for corn muffins. They bake up buttery and sweet－and they’re so simple to make. The finely ground cornmeal gives the muffins a nice flavor and great texture.
Why I love these muffins.
- Sweet and cakey.
- Moist and tender.
- Easy to make! I love a one-bowl baking recipe.
- Everyone asks for the recipe. Seriously. Whenever I make a batch of these muffins to share, people want the recipe.
Ingredients
One of the nice things about this recipe is that the ingredient list is pretty simple. You might already have what you need on hand. As always, the full recipe is included below.
- Cornmeal. For a bakery-style, cakey muffin, use a finely ground cornmeal like Quaker brand.
- All-Purpose Flour. Gives the muffins structure.
- Sugar. These are sweet corn muffins. Use granulated sugar for the best texture.
- Butter. Melt the butter and let it cool slightly before adding it to the batter.
- Milk. Traditional or a plant-based milk works great.
- Eggs. Adds a little richness and helps to keep the muffins fresh.
- Baking Powder. Makes the muffins rise.
- Salt. Enhances all the other flavors.
How to Make Corn Muffins
If you’ve never made corn muffins before, you’re in for a treat. Like most muffin recipes, this is an easy batter to make. The key is mixing the batter together so that no lumps of dry flour or cornmeal remain.
- Whisk the dry ingredients together in a large bowl.
- Add the milk, eggs, and melted butter.
- Stir until the batter is thick and almost smooth.
- Scoop the batter into a paper-lined or greased muffin pan.
Tips
- After lining your pan with paper cupcake liners, spray the top of the pan with a little nonstick cooking spray. This keeps the muffins from sticking to the pan as they rise.
- If you like corn muffins extra-corny, stir in 1 cup of frozen corn into the batter.
- For an extra bit of yum, spread them with homemade cinnamon honey butter.
Storage
These keep on the counter for about two to three days.
To freeze them, let the muffins cool. Place them into a freezer container and freeze for up to two months.
Easy Corn Muffins
This recipe makes corn muffins that are buttery, sweet, and tender. For the best flavor and texture, use a finely ground corn meal.
Ingredients
- 1 cup all-purpose flour (4 ½ ounces; 125 grams)
- 1 cup finely ground cornmeal (5 ½ ounces; 155 grams)
- ½ cup granulated sugar (3 ½ ounces; 100 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup milk (6 ounces; 170 grams)
- ½ cup butter, melted and slightly cooled (4 ounces; 113 grams)
- 2 large eggs
Instructions
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Preheat oven to 375℉. Line a 12-cup muffin pan with paper liners or grease with cooking oil. Spray the top of the pan lightly with nonstick cooking spray to keep the muffins from sticking.
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In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk, melted butter, and eggs. Stir until smooth. The batter will be thick.
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Spoon batter into prepared muffin cups, filling them about ⅔ full.
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Bake until lightly golden brown, about 20 minutes.
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Let the muffins cool in the pan for about 5 minutes and then transfer to a wire rack.
Recipe Notes
Variation
Stir 1 cup frozen corn kernels into the batter after mixing.
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