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.
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.
Should Corn Muffins Be Sweet?
This is a 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.
Test the sweetness of the batter by making a mini pancake in a frying pan and adjusting the sweetness as needed before baking the muffins.
What Cornmeal Is Best
For this recipe, I recommend fine cornmeal (known in some countries as ‘Polenta Flour’). Fine cornmeal makes a much more moist and tender muffin.
Getting A Crispy Exterior On Cornbread 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.
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.
These muffins are served warm with butter (and maybe a little honey or jam)
Tips For Best Results
- 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.
More Great Recipes
- Blueberry Muffins
- Crumb Cake
- Award Winning Banana Bread
- Chocolate Chip Banana Muffins
- Easy Homemade Cornbread
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
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.
Yes, they freeze well. To freeze, add the cooled muffins 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.
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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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 400°f/ 200°c 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. Note: this step is optional and the recipe can be made using a greased, nonheated pan instead.
- 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.
- If using a preheated pan, carefully remove the heated pan from the oven. Divide batter into the sections of the pan, filling them ¾ of the way. This makes a large muffin (20 to 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.
Annette Reynolds says
Really exceptional corn muffin recipe. Using the fine cornmeal (pancetta) makes all the difference. They rose nicely to a golden brown.
Erren's Kitchen says
I’m glad you liked the recipe Annette 🙂
Ellen Divers says
The texture is lovely and the subtle corn flavor makes them the perfect vector for butter and honey. I subbed erythritol and added an extra T. since it is less sweet than sugar. QUESTION: Have you tried to make a version of these that are gluten-free? If so did you have good results and will you share them?
Erren's Kitchen says
Hi Ellen, I haven’t tried a gluten-free version yet, if I do of course I will post it. Thank you for your lovely comments, I’m glad you enjoyed them 🙂
Camryn Lamotte says
Loved this recipe! My first time making anything cornbread related and it was a success, definitely under fill the muffin tray and go for less time!
Erren's Kitchen says
Thank you Camryn 🙂
Joanndn@comcast.net says
Can you use self rising cornmeal for this recipe?
Erren Hart says
I don’t think so, only because I wouldn’t know how to advise you on the baking powder adjustment. Sorry.
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.