These basic corn muffins are soft, fluffy, and full of sweet corn goodness. They’re perfect for breakfast or a snack, and they come together in no time!
Honestly, I love how simple they are to make. Just mix, pour, and bake! They pair wonderfully with butter or a drizzle of honey—yum! 😋
Key Ingredients & Substitutions
Cornmeal: Yellow cornmeal gives these muffins their signature flavor and texture. If you have white cornmeal or even masa harina (corn flour), those can work too! But stay away from corn starch—it won’t yield the same results.
Flour: All-purpose flour helps create the perfect crumb. You can swap it for whole wheat flour for a nuttier taste or a gluten-free blend if you’re avoiding gluten, but keep an eye on the texture as it may vary.
Sugar: Granulated sugar adds sweetness. For a healthier version, use honey or maple syrup. Just reduce the liquid slightly to balance it out; this can enhance the muffins’ flavor too!
Vegetable oil: You can use melted butter instead of oil for richness. Coconut oil is a tasty alternative, though it can give a slight coconut taste.
How Do I Get Fluffy Corn Muffins?
The key to fluffy corn muffins is not overmixing the batter! Mixing the wet and dry ingredients just until combined helps keep the muffins light and airy. You’ll see lumps, but that’s completely okay—those will bake out!
- Combine the dry ingredients first to ensure even distribution.
- Gently fold the wet ingredients into the dry. A few lumps in the batter are alright; they keep your muffins tender.
- Don’t let the batter sit too long; bake immediately for the best rise.
Remember, every oven is different. Check your muffins at the lower end of the baking time!
How to Make Basic Corn Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup milk
- 1/4 cup vegetable oil (or melted butter)
- 1 large egg
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, with an additional 15-20 minutes for baking. You’ll be enjoying these delicious corn muffins in about 30-35 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). While it’s heating up, you can prepare your muffin tin! Grease it lightly with oil or use paper liners to make clean-up easier.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk everything together until well mixed. This step is key for even flavor throughout the muffins!
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the milk, vegetable oil, and egg until everything is smooth and creamy. Take your time here; this mixture will help bind your muffins together.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon just until combined. It’s okay if the batter is a bit lumpy—just don’t overmix it!
5. Fill the Muffin Tin:
Carefully scoop the batter into each muffin cup, filling each about two-thirds full. This allows room for the muffins to rise while baking.
6. Bake:
Place your muffin tin in the preheated oven and bake for 15-20 minutes. You’ll know they’re done when the tops are golden brown and a toothpick inserted into the center comes out clean. It’s hard to resist that freshly baked smell!
7. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely. These muffins are best served warm with a pat of butter or a drizzle of honey, but they taste great at room temperature as well!
Enjoy your delicious basic corn muffins! 🥰
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Just keep in mind that it may make the muffins denser and give them a nuttier flavor. You might also want to add a bit more liquid to the batter to maintain moisture.
How Do I Store Leftover Corn Muffins?
Store any leftover corn muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week, or freeze them! To freeze, wrap them individually in plastic wrap and place them in a freezer bag. Thaw at room temperature when ready to enjoy.
Can I Make These Corn Muffins Gluten-Free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum to help bind the ingredients together, or you can add 1/4 teaspoon of xanthan gum if it’s not included.
How Can I Add Flavor Variations to the Muffins?
Feel free to get creative! You can mix in shredded cheese, cooked bacon, jalapeños for some heat, or even fresh herbs for a savory twist. If you prefer a sweeter muffin, try adding blueberries or corn kernels for extra texture and flavor!