Basic Corn Muffins

Basic Corn Muffins
  • PREP TIME
    10 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    30 mins
  • SERVING
    12 People
  • VIEWS
    2.6K

Embark on a delightful baking journey with these golden, fluffy corn muffins – a versatile canvas for your culinary creativity. Enjoy them plain, or elevate them with your favorite sweet or savory additions for a truly personalized treat.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    23 g
  • Cholesterol
    17 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    1 g
  • Sodium
    196 mg
  • Sugar
    7 g
  • Fat
    6 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat your oven to 400°F (200°C). Prepare a 12-cup muffin tin with grease or paper liners. (5 minutes)

Image Step 02
02 Step

Recipe View 3 mins In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined. (3 minutes)

Image Step 03
03 Step

Recipe View 2 mins In a separate bowl, whisk together the beaten egg, canola oil, and milk. (2 minutes)

Image Step 04
04 Step

Recipe View 5 mins Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine. (3 minutes)

Image Step 05
05 Step

Recipe View 20 mins Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. (5 minutes)

Image Step 06
06 Step

Recipe View Bake in the preheated oven for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. (20 minutes)

Image Step 07
07 Step

Recipe View Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm and enjoy! (5 minutes)

For a sweeter muffin, increase the sugar to 1/2 cup.
Add 1/2 cup of your favorite mix-ins such as shredded cheddar cheese, diced jalapeños, fresh blueberries, or a drizzle of honey to the batter before baking.
For a richer flavor, substitute melted butter for the canola oil.
Store leftover muffins in an airtight container at room temperature for up to 3 days.
For best results, use fresh baking powder.
Don't overmix the batter! Overmixing develops gluten, leading to tough muffins.

Dawn Pfannerstill

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 871 Ratings)
Total Reviews: (9)
  • Abby Powlowski

    This recipe is perfect for beginners. I've never made muffins before, and they turned out perfectly!

  • Lorenza Williamsonmayert

    My muffins came out a little dry. What did I do wrong?

  • Anastasia Osinski

    I doubled the recipe and they still turned out great!

  • Camille Hoeger

    These were so easy to make, and my kids loved them! I added some shredded cheddar cheese for extra flavor.

  • Arvel Mante

    Simple and delicious! I added a pinch of cayenne pepper for a little kick.

  • Delaney Tromp

    I made these for a brunch party, and they were a hit! I added a drizzle of honey on top after baking.

  • Arnold Mueller

    Next time, I'll try adding some creamed corn to make them even more moist.

  • Mia Greenfelder

    This recipe is a great base. I experimented with different flours and spices, and they always turned out great.

  • Jeremy Ferryolson

    These are the best corn muffins I've ever had! Thank you for sharing this recipe.

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