Corn Muffins are crispy and buttery outside and soft and fluffy inside. They are scrumptious all on their own or sliced open and spread with butter and honey.
Corn is a simple vegetable that is a favorite in our house and one that I love working with because of its versatility. Be sure to check out these Corn Fritters, Easy Creamy Corn Casserole, and Corn Chowder.
Corn muffins are so delicious that they have the distinction of having been given the official designation of the "state muffin" of Massachusetts back in 1986. It's that popular in New England homes! I've been sharing some of the most popular foods from each state, one state at a time, in my American Eats series, and corn muffins made the cut for Massachusetts.
I know lots of folks turn to a box of Jiffy corn muffin mix, but when it's so easy to make these from scratch, I figure why not? I always have the ingredients on hand and it honestly takes hardly any extra effort to make homemade corn muffins than the boxed variety.
Corn muffins are great with baked beans, any kind of barbecue, chili, and other hearty, comforting dishes. They also freeze great so you can make a batch and store extras to have on hand for quick breakfasts or snacks or anytime you are throwing dinner together and want to round out the meal.
- Flour: Regular all-purpose flour will do the job here of lightening the cornbread muffins so they are not overly gritty from too much cornmeal.
- Cornmeal: I like yellow cornmeal for corn muffins because it's corn-ier (just making terms up as I go here) and less cakey than white cornmeal, but either would work.
- Sugar: I like my corn muffins lightly sweetened and granulated sugar does the trick.
- Honey: Again, for sweetness but also because it adds a hint of honey flavor to corn muffins that I just love!
- Eggs: These are for binding so the corn muffins aren't too crumbly.
- Butter and oil: Best of both worlds here where the oil helps the muffins stay moist and the butter gives flavor.
- Baking powder and salt: For lift so the muffins puff up and rise and for taste so they aren't bland.
- Milk: I find that whole milk works best in baking, but you could use one with less fat content. You could even use buttermilk for a tangier flavor.
How to Make Corn Muffins
- Whisk dry ingredients: Start by whisking flour, cornmeal, sugar, baking powder, and salt. This helps evenly disperse the ingredients so you don't make the mistake of overmixing the muffins later when you add in the liquid ingredients.
- Add wet ingredients: In another bowl, beat the eggs, milk, butter, oil, and honey together. Pour these into the bowl with the dry ingredients and stir everything together just until combined. All of this can be one by hand!
- Prep your muffin pan with baking spray. I don't like using paper liners with corn muffins because the crispy texture of the edges is one of my favorite parts, but you could use them if you don't care about that. Fill each cup about ¾ full.
- Bake: Bake for 12-15 minutes at 425 degrees F until the muffins are golden brown and domed on top. You can test them for doneness by inserting a tooth pick into the muffins to make sure the insides come out clean, but be careful not to overbake or the muffins will turn out dry.
I typically think of corn muffins as a bit sweeter than cornbread. The other main difference is the texture since you have more surface area in contact with the pan on corn muffins for crispier edges, rather than the softer texture of cornbread which is baked and sliced.
Usually the reason for this is overbaking. Cornmeal also has a grittier texture than flour, which might trick the mind into thinking the muffins are dry in comparison to other baked goods.
- Don't overmix the batter. Like most muffins, you get a better texture when you just barely mix the wet ingredients into the dry ingredients. It's why I recommend stirring them by hand because there is less risk of overmixing.
- High bake temp. The reason for the high temperature is to make the muffins cook quickly on the outside so they puff up and dome beautifully before the inside cooks as much. This gives muffins their signature shape, but also helps keep them moist inside.
- Serve these for breakfast, lunch, or dinner. We enjoy these most often as a side with a savory meal like chili or enchiladas (trust me, any kind of cornbread tastes so good with enchiladas!), but my kids love them for breakfast as well and they are great for packing in lunches.
More Dinner Breads
- Copycat Texas Roadhouse Rolls
- Sweet Molasses Brown Bread
- Soft Garlic Parmesan Homemade Breadsticks
- Moist Cottage Cheese Cornbread
- Parker House Rolls Recipe
- Easy Drop Biscuits
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ⅓ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 2 eggs beaten
- 1 cup whole milk
- ¼ cup salted butter melted
- 2 Tablespoons vegetable oil
- 2 Tablespoons honey
- Preheat oven to 425 degrees F. Spray a 12-cup muffin tin with baking spray or line with paper liners.
- Whisk the flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
- Add the beaten eggs, milk, melted butter, oil, and honey. Stir until combined.
- Divide the batter evenly between the muffin cups, filling them each about ¾ full.
- Bake for 12-15 minutes until golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Storage: Muffins will keep in an airtight container on the counter for 3 days.
- Freezing: These corn muffins freeze well for up to 2 months. Thaw on the counter or reheat in the microwave or oven before serving.