Corn Muffins

Why You’ll Love This Recipe

Corn muffins strike the perfect balance between savory and sweet. They’re soft, moist, and flavorful with just the right amount of cornmeal texture. Easy to whip up in under 30 minutes, these muffins are ideal for busy weeknights, potlucks, or holiday spreads. You can enjoy them plain, dressed up with butter, or enhanced with flavorful add-ins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yellow cornmeal

• All-purpose flour

• Granulated sugar (optional, for sweetness)

• Baking powder

• Salt

• Milk (whole or buttermilk for richer flavor)

• Egg

• Unsalted butter, melted (or vegetable oil)

Directions

1. Preheat oven to 400°F (200°C) and lightly grease or line a muffin tin.

2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

3. In a separate bowl, whisk milk, egg, and melted butter until combined.

4. Pour wet ingredients into the dry mixture and stir just until combined—do not overmix.

5. Divide batter evenly into the muffin tin, filling each cup about two-thirds full.

6. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool slightly before serving warm with butter, honey, or jam.

Servings and timing

This recipe makes 12 standard muffins. Prep time is about 10 minutes, and baking takes 15–18 minutes, so total time is around 25–30 minutes.

Variations

• Add shredded cheddar cheese and jalapeños for a savory kick.

• Stir in fresh or frozen corn kernels for extra texture.

• Use honey instead of sugar for a natural sweetness.

• Mix in blueberries or cranberries for a sweet twist.

• Replace some flour with whole wheat flour for a heartier muffin.

Storage/Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze for up to 2 months. Reheat muffins in the oven at 325°F (165°C) for 8–10 minutes or in the microwave for about 20 seconds.

FAQs

Can I make these muffins without sugar?

Yes, you can omit the sugar for a more savory muffin.

Can I use buttermilk instead of regular milk?

Yes, buttermilk adds extra richness and makes the muffins more tender.

How do I keep my muffins from being dry?

Avoid overmixing the batter and don’t overbake—remove them as soon as a toothpick comes out clean.

Can I make mini corn muffins?

Yes, just bake them in a mini muffin tin for 10–12 minutes.

Can I freeze corn muffins?

Absolutely, freeze in a sealed bag or container for up to 2 months.

Can I use oil instead of butter?

Yes, vegetable oil or canola oil works well, though butter adds more flavor.

What goes best with corn muffins?

They’re perfect with chili, soups, stews, or even breakfast spreads.

Can I make them gluten-free?

Yes, substitute gluten-free all-purpose flour for regular flour.

Do I need to use paper liners?

No, greasing the muffin tin works just as well, though liners make cleanup easier.

Can I add toppings before baking?

Yes, sprinkle cheese, seeds, or coarse sugar on top before baking for extra flavor and texture.

Conclusion

Corn muffins are a quick, easy, and delicious addition to any meal. With their soft, golden crumb and endless variation options, they’re a versatile recipe that works for both savory and sweet occasions. Whether served with chili, enjoyed at breakfast, or eaten as a snack, these muffins are a warm and comforting treat.

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