These quick, easy, made-from-scratch, scrumptious Corn Muffins cook up with a crispy texture on the outside yet soft and moist on the inside. From start to finish, they are done in less than 30 minutes, and they stay fresh for days. For optimum flavor, top with sweet cream butter and honey. Serve them with all of your favorite Southern dishes, soup, chili, or stew.
Ingredient Notes with Substitutions
See the complete ingredients on the recipe card below.
- Cornmeal: Yellow cornmeal is common in cornbread, but you can use white cornmeal.
- Butter: Use unsalted or salted. If using salted, you don’t need to reduce the salt added.
- Oil: You can use vegetable, safflower, or canola oil.
- Milk: Whole or 2%.
How to Make Corn Muffins
This is a summary; for the complete list of ingredients and instructions, refer to the recipe card below.
- Whisk the flour, cornmeal, sugar, baking powder, and salt.
- Add the beaten egg, butter, vegetable oil, and milk to the dry ingredients until combined.
- Divide into a greased muffin tin.
- Bake for 10 minutes or until lightly browned.
Preparation Tips
- I prefer to use shortening to grease the muffin pan. Butter is a close second. Be sure to get all those nooks and crannies. You can also spray with nonstick cooking spray.
- If you prefer, you can use paper liners or muffin cups.
- For extra taste and texture, add minced jalapeño, cheddar cheese, corn kernels, or crumbled bacon.
- A toothpick inserted in the center comes out clean.
- Do not overbake these, as they can dry out quickly.
- For best results, place the rack in the center of the oven and always preheat the oven.
- The high temperature at the start of baking helps the muffins rise, but don’t go over that time, or they will overbake.
How to Make Corn Muffins Moist
- Start with a mix of flour and cornmeal.
- Use both vegetable oil and butter to get the best of both worlds.
- Do not overbake the muffins. They are done when they reach an internal temperature of 195-200 degrees Fahrenheit. Instant-read thermometers are not pricey, and they are a real blessing in the kitchen.
- Add ½ cup shredded cheddar to the batter when you mix everything.
- Slice up several tablespoons of pickled or candied jalapeños. Add to the batter.
More Corn Recipes
Corn Muffins
An easy Corn Muffin Recipe with classic cornbread crisp edges and tender, moist centers made with simple pantry ingredients in less than thirty minutes.
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Servings: 12 muffins
Calories: 184kcal
Ingredients
- 1¼ cups all-purpose flour
- ¾ cup yellow cornmeal
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg, beaten
- 4 tablespoons melted butter
- 3 tablespoons vegetable oil
- 1 cup whole milk
Instructions
- Preheat oven to 425 degrees. Grease the muffin tin with shortening or butter.
- Whisk together flour, cornmeal, sugar, baking powder, and salt. Add the beaten egg, butter, oil, and milk. Stir just until combined. Divide evenly into the prepared muffin tin.
- Bake for 7 minutes. Reduce the heat to 350 degrees and cook for 9-10 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Store in an airtight container for up to 2 days or in the fridge for up to 5 days.
- Freeze for up to 2 months. Defrost in the refrigerator overnight.
- To reheat, wrap the muffins in aluminum foil and place in a 350-degree oven for 10-15 minutes or until hot. Or reheat in the microwave at reduced power in short intervals until hot.
Nutrition
Calories: 184kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 211mg | Potassium: 83mg | Fiber: 1g | Sugar: 5g | Vitamin A: 169IU | Calcium: 70mg | Iron: 1mg
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Fransic verso
This looks yummy and love muffins because I can eat them as a snack during work. Thank you for sharing this recipe!
Beth Pierce
The pleasure is all mine!
Ebony
I made these for my family tonight to enjoy with a bowl of chili and they were a hit! They came out so moist, I even added a little bit of extra butter before serving! 🙃
Beth Pierce
Thanks, Ebony! I am so glad that you liked the corn muffins.
Ivan Carlo Jose
We love corn muffins at home! We buy it from a local restaurant but it’s so expensive. I have to admit though that their corn muffin is expensive that’s why I’m looking for a recipe that I can follow. Thank you so much for sharing your recipe!
briannemanzb
These tender corn muffins are the perfect side to any Southern or Southwestern dish. You can whip up the batter in no time!
Monidipa
But I must say that your corn muffin recipe is a winner! The addition of sour cream makes them extra moist and delicious. They’re the perfect accompaniment to a cozy brunch or comforting dinner. Yum!
Cinny
I love corn muffins! These look like something I could perhaps make without screwing up in my kitchen!
Heather
I literally buy corn muffins every week at the store. I can’t wait to try this recipe! I’m sure they will be so much better.
Kimberley
I have all the ingredients right now, so I will have to give this a try. They look delicious
Maria Niezgoda Azanha
Amazing! They look so delish! I like that the recipe promises that they will be crispy and crunchy on the outside and soft on the inside! Thank you! Iºll try them on soon!
Whitney Stewart
Yum! I freaking love corn muffins! I can’t believe I didn’t realize I didn’t have a recipe for them! Thanks so much for sharing!