Corn muffins are a timeless classic, blending the rich, nutty flavor of cornmeal with a touch of sweetness for a comforting treat. Whether you enjoy them as a quick breakfast, a snack, or a side dish for soups, stews, or chili, they never fail to hit the spot. These muffins are not only incredibly easy to make, but they also strike the perfect balance between light and hearty, with a golden crust and tender crumb that’s sure to please any crowd.
The sweet and savory aroma of freshly baked corn muffins is nostalgic for all of us. Their golden crust hides a moist and tender crumb, making them the ultimate side for your favorite hearty dishes or simply enjoyed on their own.
These corn muffins are the epitome of easy baking. With just a handful of pantry staples, you can whip up a batch of these fluffy treats in about 30 minutes. Whether you serve them with butter, honey, or as an accompaniment to soups and stews, they’re guaranteed to bring warmth to your table.
Ingredients
- Cornmeal- 1-1/2 cup
- Flour- 1 cup
- 2 eggs, 1 yolk
- Milk- 1 cup
- Vanilla Extract- 1 tablespoon
- Baking Powder- 1/2 teaspoon
- Baking Soda- 1/2 teaspoon
- Corn Starch- 1 teaspoon
- Butter- 1/2 cup (melted)
- White Sugar- 1-1/2 cups
What You’ll Need
- 2 Large Mixing Bowls
- Muffin tin
How To Make Corn Muffins
First combine dry ingredients. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, corn starch, and white sugar.
Next the wet ingredients. In a separate bowl, combine eggs, milk, vanilla extract, and melted butter.
Combine both wet and dry mixtures then scoop batter into muffin tin until it’s about 3/4’s full to ensure corn muffins have space to rise.
Bake the muffins at 410 for 10 minutes then reduce the heat to 350 and continue baking for another 22 minutes. Let them cool and enjoy!
Let us know what you thought of this Corn Muffin recipe and feel free to check out some of our other muffin recipes here.