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This easy recipe makes big, fluffy and light Corn Muffins that are lightly crisp on the outside and tender in the middle. Our simple Corn Muffins have great texture, loads of flavor and a hint of sweetness.
For an incredible treat enjoy these Corn Muffins warm from the oven with a smear of sweet butter and a drizzle of honey.
The BEST easy Corn Muffins
Skip the box mix and make your own fluffy, delicious and easy Corn Muffins!
Grab the easy button because these no mixer Corn Muffins are going to be ready in a flash. All you have to do is whisk together the dry ingredients then add the wet. Bake and enjoy!
We adore a great pan of Buttermilk Cornbread but sometimes these little muffin sized treats are the way to go. This recipe makes a dozen cornbread muffins but is easily halved if needed.
However, before you cut this recipe in half you might like to know that these muffins freeze beautifully.
Got a big pot of Beef and Barley Soup simmering away on the stove? Take a few Corn Muffins out of the freezer to thaw for about an hour at room temperature.
When ready to serve rewarm gently in the microwave and serve.
- all-purpose flour
- yellow cornmeal (we like Quaker-brand corn meal)
- baking powder
- baking soda
- brown sugar
- large eggs at room temperature
- full fat sour cream
- whole milk
- unsalted butter melted and cooled slightly
How to make easy Corn Muffins
Preheat the oven to 400 degrees F. Lightly grease a 12 cup muffin pan with vegetable cooking spray. Set aside.
1. First combine the dry ingredients
In a large bowl whisk together the flour, cornmeal, sugar, baking soda, baking powder and salt. Make a well in the center.
2. Next blend the wet ingredients
In a medium bowl whisk the eggs until blended. Add the sour cream, melted butter and milk. Stir together with a spatula or wooden spoon until combined.
Pour the sour cream mixture into the flour mixture and fold with a spatula until the dry ingredients are just moistened. The batter will be a little lumpy, this is okay.
3. Scoop the batter into the muffin tin
Use a large ice cream scoop to portion the batter equally between the 12 muffin wells. Leave the batter mounded so the muffins will have nice rounded tops. Set the unbaked muffins aside for 10 to 15 minutes before baking.
4. Finally, bake and serve
Bake for 14 to 18 minutes or until light golden brown on top. A toothpick inserted in the center should come out fairly clean with no wet batter. Moist crumbs are okay.
Cool in the pan for 5 minutes then remove to a wire rack. The muffins can be served warm or at room temperature.
Tips for making the BEST Corn Muffin Recipe
Make sure your leaveners are fresh. For best results you might want to replace baking soda and baking powder about every six months.
If you haven’t used your leavening agents in a while you can test them to ensure they’re still active. Follow these quick and easy steps to check your baking powder and baking soda.
Have your eggs at room temperature for easy blending in the batter. If you forget to take the eggs out ahead of time simply place the eggs in a bowl of warm (not hot) water for 7 to 10 minutes.
Don’t spoon the batter into the muffin tin but instead use an ice cream scoop to portion out the batter. This fool-proof method helps create nice big domed tops on the muffins.
How to store Corn Muffins
Store Corn Muffins in an airtight container at room temperature for up to 4 days. Rewarm gently in the microwave or wrap in foil and place in a 350 degree F oven for 5 to 10 minutes.
Freezing Corn Muffins
Once cool wrap leftover muffins in plastic wrap then in an airtight container or freezer zipper bag. Corn muffins can be frozen for up to 3 months.
Remove the muffins you plan to enjoy and leave out at room temperature for an hour or two before needed. Rewarm in the microwave or oven if desired.
How to serve Corn Muffins
They’re also incredible crumbled into a bowl of our favorite Brunswick Stew. Or, simply spread on a little honey butter and enjoy!
Although I usually have my muffins with a bowl of hearty soup, my husband loves to eat these out of hand with a glass of buttermilk. He’s so old school 😆 but that’s just one of the things I love about him.
- 1 ½ cups all-purpose flour (196g)
- 1 cup yellow cornmeal (160g)
- 1 teaspoon salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ cup brown sugar (56g)
- 2 large eggs at room temperature
- 1 cup sour cream (8oz)
- ½ cup whole milk (4oz)
- ½ cup unsalted butter melted and cooled slightly (113g)
- Preheat oven to 400°F. Lightly grease a 12 cup muffin tin with vegetable cooking spray. Set aside.
- In a large mixing bowl whisk together the flour, cornmeal, salt, baking powder, baking soda and sugar. Make a well in the center.
- In a small mixing bowl whisk the eggs until blended. Add the sour cream, melted butter and milk and fold together with a spatula until blended. Pour the sour cream mixture into the flour mixture. Fold with the spatula until the dry ingredients are just moistened. The batter will be a little lumpy.
- Using a large ice cream scoop divide the batter between the 12 muffin wells. Leave the batter mounded so the muffins have nice round tops. Set the unbaked muffins aside for 10 to 15 minutes before baking.
- Bake for 14 to 18 minutes or until light golden brown on top. A toothpick inserted in the center should come out fairly clean, with no wet batter. Moist crumbs are okay. Cool in the pan for 5 minutes then remove to a wire rack. The muffins can be served warm or room temperature.
Cornbread and Muffins
As you can probably tell, we’re crazy about cornbread and savory bites like these buttery, garlicky Cheese Muffins.