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, corn muffins, do corn muffins need to be refrigerated, how to make corn muffins, how to make corn muffins moist

Prep Time 10

Cook Time 17

Servings muffins

Calories 184kcal

Author Beth Pierce

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