Corn Muffins

These quick and easy made from scratch scrumptious Corn Muffins cook up crispy texture on the outside yet soft and moist on the inside. From start to finish they are done in less than 30 minutes and they stay fresh for days.  For optimum flavor top with sweet cream butter and honey. Serve them with all of your favorite Southern dishes, soup, chili, or stew.

How to make sweet Cornbread Muffins

Start by whisking together the flour, cornmeal, sugar, baking powder and salt in a large bowl. Then add the beaten egg, unsalted butter, oil, and milk to the dry ingredients. Now stir just until combined. Divide evenly into a greased muffin tin and bake in a 425 degrees preheated oven for 7 minutes. Then reduce the heat to 350 degrees and cook for 9-10 minutes or until lightly browned and set.

How to tell when Corn Muffins are done

• The most accurate way to tell when the muffins are done is an instant read thermometer. It should read 195-200 degrees Fahrenheit when the thermometer is inserted in the center of the muffin.
• A toothpick inserted in the center of the top comes out clean.
• The tops are golden brown and the muffins are set.

Recipe notes and helpful tips

• I prefer to use shortening to grease the muffin pan. Butter comes in as a close second. Be sure to get all those nooks and crannies. You can also spray with nonstick cooking spray.
• If you prefer you can use paper liner or muffin cups.
• For extra taste and texture add minced jalapeno, cheddar cheese, corn kernels, or crumbled bacon
• Do not overbake these as they can start to become dry very quickly.
• For best results place the rack in the center of the oven and always preheat the oven.
• The high temperature at the front end of the baking period gives the muffins rise but don’t go over that time as they will overbake.
• Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
• Freeze for up to 2 months in a freezer bag or sturdy freezer container. Thaw in the refrigerator overnight.
• To reheat wrap the muffins in aluminum foil and place in a 350 degree oven for 10-15 minutes  or until hot.  Or reheat in the microwave at a reduced power in short intervals until hot. 

How to make Cornbread Muffins moist

• Start with a flour and cornmeal combination.
• Use both oil and butter to get the best of both worlds.
• Do not overbake the muffins. They are done when they reach an internal temperature of 195-200 degrees Fahrenheit. Instant read thermometers are not pricey and they are a real blessing in the kitchen.
• Add 1/2 cup shredded cheddar to the batter when you mix everything together.
• Slice up several tablespoons pickled or candied jalapenos. Add it to the batter when you are mixing everything together.

More corn recipes you will love!

Corn Muffins

An easy Corn Muffin Recipe with classic cornbread crisp edges and tender moist centers made with simple pantry ingredients in less than thirty minutes. 

5 from 19 votes

Print Pin Rate

Course: bread/other

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 17 minutes minutes

Servings: 12 muffins

Calories: 184kcal

Author: Beth Pierce

Ingredients

• 1 ¼ cups all purpose flour
• ¾ cup yellow cornmeal
• ¼ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 large egg beaten
• 4 tablespoons melted butter
• 3 tablespoons oil
• 1 cup whole milk

Instructions

• Preheat oven to 425 degrees.  Grease muffin tin with shortening or butter.  
• Whisk together flour, cornmeal, sugar, baking powder and salt. Add the beaten egg, butter, oil, and milk. Stir just until combined. Divide evenly into the prepared muffin tin.
• Bake for 7 minutes. Reduce the heat to 350 degrees and cook for 9-10 minutes or until a toothpick inserted in the center comes out clean.  

Notes

• I prefer to use shortening to grease the muffin pan. Butter comes in as a close second. Be sure to get all those nooks and crannies.
• Do not overbake these as they can start to become dry very quickly.
• For best results place the rack in the center of the oven and always preheat the oven.
• The high temperature at the front end of the baking period gives the muffins rise but don't go over that time as they will overbake.
• Store in an airtight container for up to 2 days or in the fridge for up to 5 days.
• Freeze for up to 2 months. Defrost in the refrigerator overnight.  

Nutrition

Calories: 184kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 211mg | Potassium: 83mg | Fiber: 1g | Sugar: 5g | Vitamin A: 169IU | Calcium: 70mg | Iron: 1mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.