This recipe for Easy Homemade Corn Muffins is pure perfection! These simple muffins have a crusty exterior and a tender cornbread interior.
Serve the delicious muffins for breakfast or as a side with Chili Con Carne.
It’s hard to beat a light and fluffy cornbread muffin with a buttery, brown exterior. They can be enjoyed in so many ways – from breakfast to a side for Chili Con Carne.
Cornbread and corn muffins are a very American thing. So when living in the UK, I had to go without.
For years I searched for cornmeal, so I could make my own, but couldn’t find it anywhere. In desperation, I ordered an American brand of mix that I paid a small fortune for and was left terribly disappointed because they were dry and brittle.
Then one day I was at the grocery store on the International aisle and found ‘Polenta Flour’ which turned out to be fine cornmeal. I made these muffins that same day.
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 add 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 large bowl. Form a well into the middle of the mixture
Add the eggs, milk, melted butter, and oil into the well of dry ingredients.
Mix until combined. 
Divide batter into the heated, buttered pan.
Bake for 12-15 minutes, or until light golden brown.
Transfer to a wire rack to cool.
Best served warm with butter and maybe a little honey.
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.
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Ingredients
- 2 cup all-purpose flour
- 2 cup 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
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 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.
Notes
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
Update Notes: This post was originally published in February of 2014, but was republished with an updated recipe, new photos, step by step instructions, tips, and FAQs in March of 2018.
Sheila DelCharco says
Made these last night to go with our chili. Halved the recipe so it only made 12. Used 1/4 cup of sugar, 1/4 cup of butter and no oil and reduced the milk to 3/4 cup. They came out perfect and were a big hit!
Erren Hart says
So glad to hear it, Shelia!
Joanne says
HI, Erren. This is my first time using your blog. Fantastic recipe for cornmeal muffins. Next time I make them,I want to try using honey. Do I omit the sugar when I do that?
Erren Hart says
Hi Joanne, I actually have a recipe that calls for honey – I don’t omit sugar just cut down on it. To make muffins, just use a muffin pan instead of the mini loaf pan.
Regina Worth says
Can I use paper muffin cups with this recipe or will the muffins stick to the paper? These will be traveling and for how they will be served, it would help to have a paper lining. Just wondering. Thanks.
Erren's Kitchen says
Yes you can, which means you can miss the part of heating up the pan and buttering it!
Ardith says
My new go-to muffin recipe. Second time making and I added some more sugar (as requested by the males in this house) and poppy seeds. Love it!
Erren's Kitchen says
Sounds delicious Ardith, thank you for your feedback!
Jackie says
Delicious!! Kids loved them
Erren's Kitchen says
My son loves them too Jackie.
Jasmine says
DELICIOUS!! Don’t skip putting the muffin pan coated with butter in the oven before baking. It’s a game changer! I could take them a little sweeter, but if you like putting butter and honey on your cornbread, the amount of sugar is perfect.
Erren's Kitchen says
Thank you for your feedback Jasmine, I’m so glad you enjoyed them!
Melissa says
Super easy to make and delicious wouldn’t change a thing.
My go to corn muffins recipe
Erren's Kitchen says
Ah, thank you, Melissa, that’s awesome to hear!
Karen says
Easy and fun to tweak, we added blueberries! Mmmmm
Erren's Kitchen says
The Blueberries sound like a good add, Karen!
Melissa R says
I chose this recipe because I wanted to make corn muffins from scratch and had some cornmeal that didn’t come with a recipe, and I am so glad this is the recipe I landed on. These were so good! I was looking for a recipe that wasn’t too sweet and these fit the bill just perfectly. I love the tips about pre-heating the pans and using butter to get a crispy golden muffin. I will keep that in mind for other uses too. Thanks for providing not only a good recipe, but plenty of tips to make sure everything turns out yummy!
Erren's Kitchen says
Your feedback has made my day Melissa, Thank you!