Easy Homemade Corn Muffins

Why this recipe works:

• No special ingredients are needed – No buttermilk, or canned creamed corn – just simple, fine cornmeal, flour, baking powder, butter, milk, and eggs.
• It’s simple to prepare – no soaking the cornmeal or special equipment – just a bowl and a wooden spoon are needed for this recipe.
• Melted Butter adds flavor to this recipe instead of the usual vegetable oil most recipes call for.  It’s also added to the pan to promote that beautifully browned exterior.

How to Get That Crispy Exterior  on Corn Muffins

The trick to the buttery, golden crust on these corn muffins is brushing a metal pan with melted butter and heating the pan in the oven before adding the batter.

It doesn’t take much butter, so I just add an extra teaspoon to the recipe. Dip a brush in the melted butter and brush it over the sections in the pan.

Place the buttered pan in the preheated oven while you mix the batter. Then add the batter to the heated, buttered pan.

Should Corn Muffins Be Sweet?

There is much debate on whether Corn Muffins should have sugar. Where you stand, usually depends on where in America you live.
These corn muffins can be made with or without sugar to suit your taste. I make them semi-sweet, but you can adjust the recipe according to how you like your cornbread.

How to Make Corn Muffins:

Mix dry ingredients in a large bowl.  Form a well into the middle of the mixture

Baker’s Tips:

•  This recipe calls for fine cornmeal.  Using coarse cornmeal may result in a dry muffin.
• Be sure not to over mix the batter.  I recommend using a simple wooden spoon instead of an electric mixer as the overworked batter will result in a heavy, dense muffin.
• Lumps are fine. When making corn muffins, you want a few lumps in the batter. They’ll hydrate during baking give texture.
• Always check cornmeal for freshness. Cornmeal can go bad.  Good cornmeal will have a sweet smell. Rancid cornmeal will smell stale and musty. 

Variations:

• Bacon & Cheddar Corn Muffins: Add ¾ cup of grated cheddar and 1 cup of cooked, chopped bacon before adding to the pan.
• Honey Corn Muffins: Add 1 cup of honey to the batter when adding the other wet ingredients. 

FAQs

How do you store Corn Muffins? To store corn muffins, wrap well or store in an airtight container at room temperature for up to 2 days. If you want your corn muffins to stay fresh for longer, store it in the fridge for up to a week.

Can corn muffins be frozen? Yes, Corn muffins freeze well.  

To freeze corn muffins, once baked and cooled, add to a freezer bag or freezer-safe airtight container and freeze for up to 3 months.  When ready to use, leave to thaw at room temperature for 1 hour.

What Cornmeal for Corn Muffins and Cornbread?  This recipe uses fine cornmeal (the photo below) also known as Polenta flour in the UK and Europe.   This results in a light, fluffy and moist texture.  Using coarse cornmeal will result in a much drier muffin.

★ Did you make this recipe? Please give it a star rating below!

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Let's Make

Easy Homemade Corn Muffins

This classic recipe can also be easily adapted to be as sweet or savory as you like by adding anything from honey to grated cheese.

4.96 from 21 votes

Prep10 minutes

Cook15 minutes

Total25 minutes

Serves: 24 muffins

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Ingredients

• 2 cups all-purpose flour
• 2 cups fine cornmeal
• 6 tablespoons granulated sugar more or less depending on how sweet you like your muffins
• 2 tablespoons baking powder
• 1 teaspoon salt
• 4 eggs beaten
• 2 cups milk
• 1 stick (plus 1 teaspoon) salted butter melted and cooled
• 4 tablespoons vegetable oil

Cups - Metric

Instructions

• Pre-heat oven to 425 f/ 220c 

  Prepare a muffin pan by brushing a thin coating of melted butter over the sections in the pan. Place the buttered pan in the preheated oven while you mix the batter.
• Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
• Mix egg, milk, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
• Divide batter into the heated, buttered muffin pan, filling them 3/4 of the way. This makes a large muffin. (20 - 24 muffins).
• Bake for 12-15 minutes, or until light golden brown.

Tips + Notes

This recipe can be easily adapted to be as sweet or savory as you like by adding anything from honey to grated cheese.

What Cornmeal

This recipe uses fine cornmeal (the photo below) also known as Polenta flour in the UK and Europe.   This results in a light, fluffy and moist texture.  Using coarse cornmeal will result in a much drier muffin.

Top Tips

• Be sure not to over mix the batter.  I recommend using a simple wooden spoon instead of an electric mixer as the overworked batter will result in a heavy, dense muffin.
• Lumps are fine. When making corn muffins, you want a few lumps in the batter. They'll hydrate during baking give texture.
• Always check cornmeal for freshness. Cornmeal can go bad.  Good cornmeal will have a sweet smell. Rancid cornmeal will smell stale and musty. 

Nutrition Information:

Calories: 174kcal (9%)| Carbohydrates: 21g (7%)| Protein: 3g (6%)| Fat: 8g (12%)| Saturated Fat: 5g (31%)| Cholesterol: 39mg (13%)| Sodium: 102mg (4%)| Potassium: 191mg (5%)| Fiber: 1g (4%)| Sugar: 3g (3%)| Vitamin A: 190IU (4%)| Calcium: 74mg (7%)| Iron: 1.1mg (6%)

Author:Erren Hart

Course:Muffins

Cuisine:American

Keyword:cornbread muffins, cornbread recipes, sweet cornbread recipes

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