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Corn Muffins

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baked goods•american•vegetarian, contains dairy, contains egg, contains gluten
30 minutes•12 muffins•

Ingredients

  • 1 tbsp unsalted butter – for greasing pan
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup whole milk
  • 1 large egg – beaten
  • 1/3 cup unsalted butter – melted and cooled
corn muffins

Instructions

1. Preheat the oven to 400°F. Grease a standard 12-cup muffin tin with 1 tbsp unsalted butter.

2. In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and kosher salt.

3. In a medium bowl, melt 0.33 cup unsalted butter and let it cool for 1–2 minutes; whisk in the whole milk and the beaten egg until smooth.

4. Pour the wet mixture into the dry ingredients and stir gently with a spatula just until no dry flour remains; the batter will be slightly lumpy. Let the batter stand for 5 minutes to hydrate the cornmeal.

5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.

6. Bake until the tops are golden and a toothpick inserted in the center comes out clean, 15–18 minutes.

7. Cool in the pan for 5 minutes, then transfer the muffins to a rack to finish cooling. Serve warm or at room temperature.

Corn muffins are tender, golden, and lightly sweet, with the warm aroma of corn and a pleasantly nubby crumb from cornmeal. Their domed tops develop a delicate crust that contrasts with a moist interior, making them satisfying on their own or as a side. They pair naturally with chili, barbecue, soups, and breakfast spreads, and take well to butter, jam, or honey without needing elaborate add-ins.

Rooted in North American cooking, cornmeal has been a staple of Indigenous cuisines for centuries, later becoming central to early American baking. Corn muffins evolved alongside cornbread, offering a portable, quick-leavened format ideal for hearths and modern ovens alike. Regional styles vary, with some versions leaning barely sweet and others more dessert-like, but the essential profile—simple batter, quick bake, and corn-forward flavor—remains widely loved.