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Yankee Corn Muffins

These traditional corn muffins are perfect alongside the creamy casserole, but they really complement any meal. Topped with a little butter, fresh-from-the-oven treats like these never last too long around our house.—Barb Marshall, Pickerington, Ohio
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 muffins


  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/4 cup canola oil


  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil. Stir into the dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 16-18 minutes or until a toothpick inserted in the center comes clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 each: 211 calories, 9g fat (2g saturated fat), 31mg cholesterol, 419mg sodium, 28g carbohydrate (6g sugars, 1g fiber), 4g protein.

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Average Rating:
  • lake7093
    Feb 5, 2017

    Simple and wonderful. We have these often. Freeze well and heat up in the microwave nicely.

  • TheDix
    Nov 6, 2013

    Very good muffins. I got 9 muffins out of this recipe. Light and mild flavored.

  • Mandala35
    Apr 21, 2013

    These muffins were not good. Very bland. No taste. Try another recipe.

  • kellylhalt
    Apr 16, 2011

    These corn muffins are delicious. They are moist and while I've tried numerous corn muffin recipes, these are the best. Not too sweet but so good! I doubled and the recipe made 20, not 16, good-sized muffins.

  • tinydancer617
    Jan 18, 2011

    so simple to make & so delicious! Def the BEST corn muffins I've ever made or had!

  • Aquarelle
    Dec 26, 2008

    This is a good basic corn muffin recipe.