MuffinsAmericanEasy

Corn Muffins

Name: Corn Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup (150 g) cornmeal (polenta), medium or fine grind; 1 cup (125 g) all-purpose flour; 1½ tsp (7½ g) baking powder; ½ tsp (3 g) table salt; ½ cup (100 g) granulated sugar; 4 tbsp (57 g) unsalted butter, melted and cooled slightly; 2 large eggs, at room temperature; 1 cup (240 ml) whole milk, at room temperature; ½ tsp (2½ ml) vanilla extract (optional)

From the MyKitchenBank Kitchen

Golden, tender corn muffins with a subtle sweetness and a tender crumb. Made with cornmeal and all-purpose flour for a satisfying texture that's perfect for breakfast, brunch, or alongside dinner. These muffins stay moist for days and are equally good warm with butter or cooled for easy snacking.

Prep: 10 min
Cook: 20 min
Wait: 10 min
Total: 40 min
Makes: 12 muffins

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Steps

Before you start

Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease the cups well
Make sure all ingredients are at room temperature (butter, eggs, milk)
Have all dry ingredients measured and mixed before you begin the wet ingredients

1
Mix dry ingredients
- In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar.
- Make sure the baking powder is evenly distributed throughout so you don't get bitter pockets in the finished muffins.
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Ready when: Dry ingredients are evenly combined with no lumps
Tip: Whisk the baking powder in thoroughly to avoid alkaline aftertaste in pockets of the batter
2
Combine wet ingredients
- In a large bowl, whisk together the melted butter, eggs, whole milk, and vanilla extract (if using).
- Whisk until the eggs are fully incorporated and the mixture is smooth and homogeneous.
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Ready when: Mixture is smooth with no streaks of egg white visible
Tip: Whisk the wet ingredients thoroughly so the eggs are fully broken down and distributed
3
Combine batters
- Pour the dry ingredients into the wet ingredients and fold together gently with a wooden spoon or silicone spatula, stirring just until combined.
- The batter should be slightly lumpy—do not overmix, as this will make the muffins tough and dense.
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Ready when: Batter is just combined with small lumps visible
Tip: Stop folding as soon as you no longer see streaks of dry flour. Overmixing creates tough, rubbery muffins
4
Fill muffin cups
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Use a spoon or small ice cream scoop to keep portions even.
- If using paper liners, the batter should not spill over the rim.
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Ready when: All cups are filled evenly to about two-thirds capacity
Tip: Fill empty cups halfway with water to ensure even baking and prevent the tin from warping
5
Bake muffinsOven 400°F / 205°C
- Place the muffin tin in the preheated 400°F (200°C) oven and bake for 18 to 20 minutes.
- The muffins are done when a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
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Ready when: Muffins are golden brown on top; toothpick inserted into center comes out clean or with a few moist crumbs
Tip: Start checking for doneness at 18 minutes. Overbaking will dry them out. If the tops brown too quickly, loosely tent with foil
6
Cool in pan and serve
- Let the muffins cool in the tin for 5 minutes, then turn them out onto a wire rack or serving plate.
- They can be served warm or at room temperature.
- Enjoy with butter, honey, or jam.
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Ready when: Muffins are cool enough to handle and release easily from the tin
Tip: A few minutes in the pan allows them to set and release cleanly without breaking

Good to know

Tips

For extra flavor, add 1 tablespoon (15 g) of honey or 2 tablespoons (20 g) of corn kernels (fresh, frozen, or canned and drained) to the batter.
Room-temperature eggs and milk incorporate more evenly and result in a lighter, more tender crumb.
Don't skip lining the tin or greasing the cups well—this makes turning the muffins out much easier and cleaner.
For extra-moist muffins, brush the tops with melted butter as soon as they come out of the oven, while still warm.

Storage & reheating

Store at room temperature in an airtight container for up to 3 days. Refrigerate for up to 5 days in a sealed container. Freeze unfrosted muffins in a freezer-safe bag for up to 3 months; reheat thawed muffins in a 300°F (150°C) oven for 5–8 minutes or in a microwave for 20–30 seconds per muffin.

Substitutions

whole milk → buttermilk or plain yogurt thinned with a little water. Buttermilk creates a more tender crumb and subtle tang. Use the same amount, or thin yogurt to pourable consistency.
unsalted butter → neutral vegetable oil (such as canola or sunflower oil). Use the same amount of oil for a slightly lighter, more delicate texture. Muffins will be slightly less rich.
granulated_sugar → honey or agave nectar. Use 1/3 cup (80 ml) honey or agave and reduce the milk to 3/4 cup (180 ml) since these are liquid sweeteners.
cornmeal (polenta), medium or fine grind → polenta (coarser cornmeal) or cornflour (finer corn flour). Polenta gives a grainier texture; cornflour yields a finer, more delicate crumb. Either works well.