Easy Corn Muffins

Made with flour, cornmeal, and sugar, these are sweet and cakey corn muffins. For the best texture, use a finely ground cornmeal. Try them split in half and toasted on a buttered skillet for an extra treat!

How to Make Corn Muffins

1. Heat the oven. Turn your oven on before you measure the ingredients. Muffins baked in a hot oven turn out light and tender. 
2. Make the batter. You only need one bowl for this simple batter. First, whisk together the dry ingredients. Then add the eggs, oil, and milk. Mix the batter with either a whisk or an electric mixer, whichever you prefer. 
3. Prepare your pan. Line a 12-cup muffin pan with paper liners. Then give the top a quick spray with nonstick cooking spray. This keeps the muffin tops from sticking. 
4. Bake until light brown. A pan of these muffins takes about 20 minutes to bake. If you insert a cake tester in the center of the muffin, it should come out clean. And look for the edges to be light brown.

Corn Muffin Ingredients

• All-Purpose Flour. These corn muffins contain both flour and sugar, making them light and cakey. Use all-purpose flour.
• Finely Ground Cornmeal. For a bakery-stlye muffin, use a finely ground cornmeal. The coarser the corn meal, the more crumbly the muffin.
• Granulated Sugar. Granulated sugar sweetens these muffins. As written, the recipe makes a sweet muffin. You can reduce the sugar by up to half. When made with less sugar, the texture changes. It’s less cakey.
• Baking Powder. A generous tablespoon of baking powder gives the muffins lift.
• Salt. A little salt enhance the flavor. Corn muffins made without salt taste bland. A small amount of salt really matters!
• Milk. You can use cow’s milk or any dairy-free milk in this recipe.
• Eggs. Two eggs help the muffins rise and give them that beautifully cakey texture.
• Oil. A neutral-flavored oil makes the muffins soft and tender. If you prefer butter, you can use it in this recipe. Melt and cool a stick (4 ounces) slightly before using.

Print

Easy Corn Muffins

Made with flour, cornmeal, and sugar, these are sweet and cakey corn muffins. For the best texture, use a finely ground cornmeal. Try them split in half and toasted on a buttered skillet for an extra treat!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 muffins

Ingredients

• 1 cup all-purpose flour
• ¾ cup finely ground cornmeal
• ½ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup milk
• ½ cup vegetable oil
• 2 large eggs

Instructions

1. Preheat oven to 375 degrees F. 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.
2. Whisk together flour, cornmeal, sugar, baking powder, and salt. Add the milk, oil, and eggs. Stir until smooth.

3. Spoon batter into pans, filling them about ⅔ full.

4. Bake until lightly golden brown, about 20 minutes.
5. Cool the muffins on a wire rack.