This basic corn muffin recipe has accompanying directions for a sweet honey butter that can be slathered on top, which is especially delicious when the muffins are still warm.
Corn Muffins
Updated Aug. 31, 2024
A corn muffin, especially a corn muffin studded with corn kernels, makes the perfect accompaniment to a cozy bowl of heartwarming chili or some slow-cooked barbecue chicken. This corn muffin recipe is just sweet enough, and it can be tailored to your tastes by stirring in cheese, bacon or scallions.
These sunny yellow muffins are mixed up quickly—so prepare for your home to be filled with the aroma of warm cornmeal!
Ingredients for Corn Muffins
- Flour: Using equal parts flour and cornmeal gives the right balance of texture and corn flavor.
- Cornmeal: Cornmeal ensures traditional corn muffin flavor and consistency. A more finely ground cornmeal will keep the muffins from being too grainy.
- Sugar: Granulated sugar adds sweetness without veering into dessert territory.
- Baking powder:Â Combining baking powder and baking soda gives muffins the most lift.
- Baking soda:Â Activated by acidic buttermilk, baking soda starts bubbling right away, so don’t let this batter sit very long before cooking.
- Egg: In baked goods, eggs are necessary to bind and get the right crumb.
- Egg yolk:Â Separating an egg and adding in the yolk makes for a richer batter and helps keep these corn muffins from being too crumbly. Save the white to add to scrambled eggs for more protein.
- Buttermilk:Â This adds tang and an acid that works with baking soda to leaven the muffins.
- Corn kernels: Fresh or frozen corn kernels bring texture and even more corn flavor. You don’t need to thaw frozen corn before using.
Honey butter:
- Butter:Â Spreading softened butter on a warm corn muffin is a joyful experience.
- Honey:Â If you like your corn muffins on the sweeter side, topping them with honey butter adds a touch of indulgence to this homey side.
Directions
Step 1: Make the muffin batter
In classic baked-good fashion, whisk together the dry ingredients in a large bowl, then whisk the egg, egg yolk, buttermilk and oil in a smaller bowl. Add the wet ingredients to the dry, and stir until just combined. Fold in the corn.
Editor’s Tip: For tender muffins, don’t overmix the batter. Stirring activates the gluten in flour and can result in muffins that are a little dense and tough.
Step 2: Prepare the muffin tin and bake
Preheat the oven to 400°F. Grease the cups of your muffin tin, and fill each cup 3/4 of the way with batter. Bake for 18 to 23 minutes, or until edges are golden brown and a toothpick stuck into the center muffin comes out clean. Cool in the pan for five minutes, then take the muffins out of the pan and cool on a rack.
Step 3: Whip up honey butter
Beat the honey and room-temperature butter together by hand or with a mixer until blended and fluffy. Serve with the muffins.
Corn Muffin Variations
- Mix it up with mix-ins: These muffins already have whole corn kernels, but you can add up to 1 cup of something else delicious like thinly sliced scallions or crispy cooked bacon bits.
- Cheese please: Adding 1/2 cup of shredded sharp cheddar or crumbled feta will boost the richness and flavor of the muffins.
- Raise the heat:Â Sweet corn and spice make a sweet heat that’s hard to beat. Diced green chile peppers are an easy way to add some scoville units to your muffins. Or see above and stir in some pepperjack cheese.
How to Store Corn Muffins
Store completely cooled corn muffins in an airtight container at room temperature for one to two days. Corn muffins dry out more quickly than other baked goods, so they should be eaten as soon as possible.
Corn Muffin Tips
Why are my corn muffins so dry and crumbly?
Corn muffins are definitely more crumbly than other muffins, but using an extra egg yolk and oil instead of butter, as called for in this recipe, help keep baked muffins from falling apart.
Can I make this recipe as cornbread?
Yes! Simply put the batter in a greased 8×8-inch baking dish and increase the baking time by about five minutes. When the edges are golden brown and a toothpick poked in the center come out clean, it’s ready.
What if I don’t like sweet butter?
Just like the muffins themselves, make a compound butter you love. If honey isn’t your thing, try mixing in fresh herbs like parsley or diced jalapenos.
Corn Muffins
Prep Time
15 min
Cook Time
20 min
Yield
1 dozen (1/2 cup butter)
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 large egg
- 1 large egg yolk
- 1-1/4 cups buttermilk
- 1/3 cup canola oil
- 3/4 cup whole kernel corn
- HONEY BUTTER:
- 1/2 cup butter, softened
- 2 to 3 tablespoons honey
Directions
- In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
- Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
- In a small bowl, beat butter and honey until blended. Serve with muffins.
Nutrition Facts
1 muffin with 2 teaspoons butter: 256 calories, 15g fat (6g saturated fat), 56mg cholesterol, 372mg sodium, 27g carbohydrate (9g sugars, 1g fiber), 4g protein.
These tender corn muffins are the cream of the crop! Tender and moist, the muffins get a pleasing hint of sweetness from the easy homemade honey butter.
—Angela Lively
Baxter, Tennessee
Recipe Creator
