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 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
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.
★ Did you make this recipe? Please give it a star rating below!
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Let's Make
Easy Homemade Corn Muffins
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
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
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:
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.
Lin says
I haves this receipt and poured into giant muffin cups. Came out wonderfully. Will make these easy to do again and again.
Erren's Kitchen says
So glad you enjoyed these Lin 🙂
Gunner says
Great Recipe! I added about 1 teaspoon of pepper and topped the muffins with rosemary. I will definitely be using this recipe whenever I need delicious and quick muffins!
Erren's Kitchen says
I love rosemary, great idea, so glad you enjoyed them 🙂
Fran says
I read so many great reviews but when you put the pan in the oven with just the butter it burns. Unfortunately I don’t know how but I forgot the baking powder and over cooked them. I will try it again but how do I prevent the butter from burning? Thank you
Erren Hart says
Hi Fran. I haven’t heard that before. I would skip adding the butter putting it in the oven dry and brushing the butter on the hot pan before filling. Hope that works for you!
Maria says
Best corn muffins ever for a cold morning with a hot cup of ginger tea . Loved them
Erren's Kitchen says
That sounds like an amazing combination. So glad you enjoyed them 🙂
Loretta Maguire says
This is just the best Corn Muffin recipe. The Corn Muffins came out absolutely perfect. They were light and fluffy and delicious. I’ve tried other recipes in the past but found the batter made the Corn Muffins heavy and dense. This recipe will be a keeper. I made two changes and used a Sponge flour instead of All Purpose and I used Skimmed Milk. They came out an absolute treat. Thank you.
Erren's Kitchen says
I’m so glad you enjoyed them, they really are delicious aren’t they?
Gaia says
I want to try this recipe, sounds delicious and. Since my last trip to US I wanted to bake cornmuffins, as I really enjoyed their peculiar taste! (I’m from Italy)
One question: what do you mean for “1 stick” for butter?
thanks
Gaia
Erren Hart says
Hi Gaia, In the US butter comes in sticks. It’s 113g.
Ange says
Dairy free version.. unfortunately means it didn’t butter the pan but used coconut oil in same measurements. They smell yummy already and looking forward to eating them. I added ham and cheese and corn kernels as well to make them a meal of their own
Erren's Kitchen says
Sounds delicious, Ange!
Helen Cato says
This is a great recipe. It is larger than most…about double the size. I have tried many recipes, but this one is the best.
I added about a 1/4 cup of honey to the batter after it was mixed because I like it sweeter. Also I had unsalted butter, so bumped up the salt. I think I ended up adding a 1/2 teaspoon more of salt after tasting.
I used my square tins and only got 18 muffins. I always make muffins or rolls and freeze them, so we can pop them out of the freezer and microwave about 40 seconds for a warm muffin with butter. These are awesome! I have towo! stop myself or I would have them gone in a day or two! Thanks so much!
Erren's Kitchen says
I’m so pleased you enjoyed them Helen, they are tasty! Too tasty! 🙂