Easy Homemade Corn Muffins

Freshly baked corn muffins cooling on a cooling rack

4.92 from 137 votes

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.

Course Muffins

Cuisine American

Keyword cornbread muffins, cornbread recipes, sweet cornbread recipes

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 174

Author Erren Hart

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

US Customary - Metric

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.

Notes

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

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