Corn Muffins from Scratch

Looking for a perfect Southern side dish to pair with all your favorite comfort foods? Corn muffins are always a good idea. This top-rated corn muffin recipe is incredibly easy to make, comes together quickly with pantry staples, and will be beloved by everyone at your table.

Corn Muffin Ingredients

Here’s what you’ll need to make the best basic corn muffins of your life:

Cornmeal
Choose a fine or medium grain cornmeal. A medium grain will give you more texture, while a fine grain will make for a denser texture (as more liquid will be absorbed).

Flour
All-purpose flour reacts with the other ingredients to give the corn muffins structure.

Sugar
White sugar adds subtle sweetness. Of course, you can adjust the amount depending on how sweet you like your corn muffins.

Baking Powder
Baking powder acts as a leavener and helps your corn muffins rise.

Salt
Just a bit of salt enhances the flavor of your corn muffins.

Egg
A whole egg adds richness, moisture, and flavor. Also, it works with the flour to add structure.

Oil
Canola oil adds moisture, ensuring your corn muffins are never dry.

Milk
You can use whole milk (or whatever alternative milk you have on hand). Some reviewers say they’ve had success with buttermilk.

How to Make Corn Muffins

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what to expect when you make these top-rated corn muffins:

Make the batter by mixing the dry ingredients, then adding the wet ingredients. Spoon the batter into a greased or lined muffin pan. Bake in a preheated oven until the corn muffins are golden brown and a toothpick inserted into the center comes out clean.

How to Store Corn Muffins

Line an airtight container with paper towels to absorb excess oil. Arrange the corn muffins in a single layer. Seal the container and store at room temperature for up to four days.

Can You Freeze Corn Muffins?

Yes, you can freeze corn muffins for up to three months. To freeze corn muffins:

Arrange them in a single layer on a baking sheet, cover, and flash freeze for at least three hours or up to overnight. When the muffins are frozen, transfer them to an airtight freezer bag labeled with the date. Freeze for up to three months and thaw at room temperature.

Allrecipes Community Tips and Praise

“I added Cajun seasoning, hot pepper flakes, and some garlic powder just to give them some kick,” says Leslie Hucthinson. “The recipe was moist and crumbly. Very easy and very quick!”

“Basic, but big on flavor,” according to Connie Greco. “I added chopped onions, cheddar and green pepper. Gone in no time! Have to make lots more.”

“Terrific,” raves Dianne. “Who needs a mix when you can make it from scratch so easily? I added ½ teaspoon cinnamon and served it with maple butter. Great with beef stew or chili.”

Editorial contributions by Corey Williams

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