Delicious Corn Muffins

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!

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Before we jump into the recipe, let's talk about the ingredients!

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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.

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