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.

Course bread/other

Cuisine American

Keyword best corn muffins, corn muffin recipe, how to make corn muffins

Prep Time 10

Cook Time 17

Servings muffins

Calories 184kcal

Author Beth Pierce

Ingredients

1 ¼ cups all purpose flour
¾ cup yellow cornmeal
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 large egg beaten
4 tablespoons melted butter
3 tablespoons oil
1 cup whole milk

Instructions

Preheat oven to 425 degrees. Grease 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

I prefer to use shortening to grease the muffin pan. Butter comes in as a close second. Be sure to get all those nooks and crannies.
Do not overbake these as they can start to become dry very quickly.
For best results place the rack in the center of the oven and always preheat the oven.
The high temperature at the front end of the baking period gives the muffins rise but don't go over that time as they will overbake.
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.

Nutrition