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Corn muffins cooling on a wire rack.

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.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins

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

  1. 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.

  2. 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.

  3. Spoon batter into prepared muffin cups, filling them about ⅔ full.

  4. Bake until lightly golden brown, about 20 minutes.

  5. 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.