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5 from 1 vote

Corn Muffins

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.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Bread
Cuisine: American
Servings: 12 muffins
Calories: 178kcal
Author: Amy Nash


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 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.


Calories: 178kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 257mg | Potassium: 94mg | Fiber: 2g | Sugar: 10g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg