There’s just something so delicious about a buttery cornbread muffin. Where I am from, in Upstate New York, there is a local convenience store that has grab-and-go corn muffins.
They are sinfully good and incredibly moist, unlike the cornbread-style muffins that are quite dry and only enjoyable with a bowl of chili.
These cornbread muffins are unequivocally a breakfast food. They became the high watermark for what a corn muffin should be, so I set out to top that recipe with a homemade version.
To put these cornbread muffins to the test, of course, what any dedicated food blogger would do. A blind taste test! I can proudly say that my Delicious Corn Muffins were the winner!
Not only are these corn muffins deliciously sweet, they have a crispy top and moist, tender crumb on the inside. They are so simple to make, the ingredients are simply whisked, or stirred, together.
All you need are a few simple ingredients, two mixing bowls, a whisk, a muffin tin, and about 30 minutes. I’ve even provided some sweet and savory variations on this muffin, in case you’re inspired to get creative!
Before we jump into the recipe, let’s talk about the ingredients!
Yellow cornmeal — I recommend using medium or fine ground cornmeal. Medium will give a bit more crunch in the muffin, which I like. Stone ground is best.
All-purpose flour — All purpose flour helps lighten the texture of the cornbread muffins for light, fluffy interiors.
Baking powder — baking powder acts a leavening agent. You’ll get sky-high muffins with beautiful muffin tops. After all, we all know the top is the best part! Baking powder also aids in the fluffy texture of the muffins.
Granulated sugar — adds sweetness to enhance the flavor of the cornmeal and helps achieve a lightly crisp exterior. Sugar is technically a wet ingredients, so if you decide to scale back on the sugar, you may be left with a dry muffin.
Unsalted butter — For delicious buttery flavor
Oil — Here, I used an Avocado and Olive Oil blend. You can use a Canola, Avocado or Vegetable oil, which have a mild taste. Coconut oil and olive oil would work as well, but be mindful that they have a more pronounced flavor. This helps keep the muffins from drying out, as it is liquid at room temperature.
Kosher salt — This brings out the flavor!
Whole milk — Fat lends moisture and a soft texture to the muffins, so I prefer using full-fat milk. If you choose a non-dairy milk, look for a Barista style milk, which has a higher fat content.
Eggs — This acts as a binder and gives the muffin moisture. Bring your eggs to room temperature about 30 minutes before you begin to make the muffin batter to make them easier to mix in.
If you’ve tried this Delicious Corn Muffin recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Delicious Corn Muffins
Ingredients
- 3 c 360 g all purpose flour
- 1 c 152g medium cornmeal
- 1 tbsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 c 200g sugar
- ¾ c oil such as canola, vegetable, olive or avocado
- 1 1/2 c whole milk
- ½ c butter 113g, 1 stick, melted and cooled
Instructions
- Preheat oven to 425 degrees.
- Line a 6 jumbo or 12 standard muffin tin with liners. In alarge bowl, add flour, cornmeal, baking powder and salt. Mix to combine.
- In another bowl, add eggs, oil, butter, sugar and milk.Whisk to combine.
- Pour wet mixture into dry mixer and mix until combined andno lumps remain.
- Evenly portion batter into liners.
- Bake at 425 degrees for 8 minutes. Lower heat to 350degrees. Bake for an additional 14-16 minutes for standard muffins. Bake for anadditional 22-24 minutes for jumbo muffins, or until a toothpick inserted inthe center or the muffins comes out clean.
Recipe Video
Just made these corn muffins today, the name suits them well, they are delicious.