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
- Heat the oven. Turn your oven on before you measure the ingredients. Muffins baked in a hot oven turn out light and tender.
- 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.
- 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.
- 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.
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
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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.
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Whisk together flour, cornmeal, sugar, baking powder, and salt. Add the milk, oil, and eggs. Stir until smooth.
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Spoon batter into pans, filling them about ⅔ full.
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Bake until lightly golden brown, about 20 minutes.
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Cool the muffins on a wire rack.
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