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Corn Muffins Recipe

Prep Time10 minutes
Cook Time17 minutes
Total Time30 minutes
Calories: 210kcal

Ingredients

  • Cornmeal – The star of the show. Gives that classic crumbly bite.
  • All-purpose flour – Keeps things tender not sandy.
  • Baking powder – For lift. Flat muffins are just sad disks.
  • Salt – Yes even muffins need it. Especially muffins.
  • Sugar – Just a little. We’re not making cupcakes.
  • Butter – Melted and glorious. This is where the flavor lives.
  • Eggs – They hold everything together. Team players.
  • Milk – Adds moisture without drama.
  • Optional add-ins – Corn kernels chopped herbs, or a pinch of spice if you’re feeling bold.

Instructions

  • Preheat the oven to 180°C (350°F). Line or grease your muffin tin. Don’t skip this—muffins need immediate heat to rise properly.
  • Mix the dry ingredients. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. Break up any lumps like you’re serious about it.
  • Mix the wet ingredients. In another bowl, whisk melted butter, eggs, and milk until smooth and glossy. If it smells buttery, you’re doing it right.
  • Combine wet and dry. Pour the wet mixture into the dry. Stir gently until just combined. Stop when you still see a few streaks. Overmixing is the enemy.
  • Fold in any add-ins. Corn kernels or herbs go in now. Be gentle—this batter doesn’t like being bullied.
  • Fill the muffin cups. About ¾ full is perfect. They need room to rise, not overflow.
  • Bake for 18–22 minutes, until the tops are golden and a toothpick comes out clean.
  • Cool slightly, then enjoy. Or grab one immediately and accept the consequences. We’ve all been there.