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Corn muffins are tender and lightly sweet. Easy to make, they’re perfect alongside a bowl of chili or a plate of ribs.
When I was a kid, corn muffins were frequently on the table, thanks to the reliable box of Jiffy we kept stocked in the pantry.
I still love to make them, but now I whip them up from scratch in just as little time as that old box mix.
Warm from the oven, cornbread muffins are great for just about any meal. Add butter and jam for breakfast, or dip muffin halves into your favorite bowl of soup.
With just enough sweetness to offset any spice, these corn muffins are the perfect side dish. And since they only take 15 minutes to bake, you can make them any night of the week!
Ingredients for corn muffins
Corn muffins are made from basic kitchen ingredients you likely already have on hand.
Cornmeal – You can use any color of cornmeal to make these. Yellow is the most common, but there is also white, blue, and red cornmeal.
Cornmeal is usually sold as fine or medium ground. Do not use coarse ground cornmeal or grits in this recipe.
All-purpose flour – To offset the cornmeal and make the muffins lighter, I use an equal amount of all-purpose flour.
You can use whole wheat flour if you like, but keep in mind your muffins will be denser. I usually recommend only replacing up to half of the AP flour with whole wheat.
Sugar – Sugar in cornbread and corn muffins can be controversial, but I like adding just a touch of sweetness. You can reduce the sugar or leave it out completely if you prefer.
Baking soda – Baking soda is used for leavening in this recipe. It reacts with the buttermilk to add lift.
Salt – For flavor, a small amount of salt is added. Use less if you use salted butter.
Buttermilk – Whenever possible, use buttermilk for corn muffins! The resulting texture and flavor is much better than using regular milk.
If you aren’t sure what else you’d use that container of buttermilk for, give it a try in buttermilk waffles or homemade ranch dressing.
Eggs – Eggs bind the ingredients together.
If needed, you can use an equal amount of egg replacer. (Follow the instructions on the packaging.)
Butter – Melted butter adds flavor and moist texture to the corn muffins. Make sure to let it cool slightly before adding to the batter to prevent scrambling the eggs.
How to make cornbread muffins
First, preheat the oven to 375°F.
Line a muffin pan with 9 liners, or coat with nonstick cooking spray. You can make 12 muffins with this recipe, but they will be smaller, so I recommend making 9 for a good size muffin!
Melt the butter in the microwave (cover the bowl to prevent splatters) and set aside to cool slightly.
In a large bowl, whisk together the sugar, eggs, and buttermilk until well blended.
Pour in the cooled butter while mixing.
Then, add the flour, cornmeal, baking soda, and salt, and mix until all the dry ingredients have been incorporated.
You don’t want the batter to be completely smooth, but it should be free of pockets of flour or cornmeal.
Equally divide the batter among the muffin cups, filling them about ¾ full.
Use a spring-handle cookie scoop to help you evenly divide the batter.
Place the muffin pan in the oven and bake the muffins for 15 minutes, or until golden and a toothpick inserted into the center comes out clean.
Let the muffins cool briefly in the pan, then serve warm.
Corn muffins can be customized with your favorite additions.
Swap some of the sugar for honey to make a honey cornbread muffin with delicate sweet flavor.
Add shredded cheddar cheese, pepper jack, or smoked gouda for a cheesy take.
Go for savory spice and add chopped fresh jalapeños, roasted hatch peppers, or ground cayenne pepper.
Add corn kernels (fresh, canned, or thawed) for a burst of corn flavor.
Corn muffins are best eaten the day they are made, but you can store leftovers for later too.
Place any leftover muffins in an airtight container and store at room temperature for 3 days.
For longer storage, keep in the refrigerator for up to 7 days.
Corn muffins can also be frozen. Remove the muffins from the muffin tin and cool completely, then tuck into freezer bags or an airtight container and freeze for up to 3 months.
To thaw, remove as many muffins as you need and heat in the microwave for about 30 seconds, or until warm.
These corn muffins go with practically anything, but here are a few ideas to get you started!
- Slather with honey butter or butter and hot sauce.
- Split open and fill with pulled pork or chicken for a delish mini sandwich.
- Dip in to your favorite soup, or crumble on top of a hearty bison chili.
- Halve, griddle, and drizzle with warm maple syrup.
- Serve with a bowl of American goulash.
However you enjoy these tender cornbread muffins, this recipe is sure to be a keeper!
- 8 tablespoons butter, melted and cooled slightly
- ¼ cup granulated sugar
- 2 eggs
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- Preheat oven to 375°F and lightly grease 9 wells of a muffin pan, or line with paper cups.
- In a large bowl, beat together sugar, eggs, and buttermilk. While whisking, pour in the melted butter.
- Add the cornmeal, flour, baking soda, and salt and mix well until fully incorporated.
- Divide batter among muffin wells and bake for 15 minutes, until golden. Let cool slightly before serving.
I made these to go along with your tortellini soup. They were perfect. Easy to make and moist.
So much better than Jiffy muffins, made them with a big pot of veggie soup the other night. The perfect compliment, so light and airy!
So good and I love that I can pack them in my kiddo’s lunch easily!
We had chili the other night and I made these!! I love corn bread crumbled on my chili! So good!
Soft, fluffy and very tasty! My go-to corn muffin recipe going forward! THANK YOU!