These basic corn muffins are a delightful addition to any meal. Perfectly moist and slightly sweet, they are easy to make and can be enjoyed as a snack or a side dish. Whether you're serving them with a hearty chili or enjoying them with a pat of butter, these muffins are sure to please.
Most of the ingredients for these corn muffins are common pantry staples. However, if you don't usually bake, you might need to pick up cornmeal and baking powder at the supermarket. Cornmeal is typically found in the baking aisle, and baking powder is usually near the flour and sugar.

Ingredients For Basic Corn Muffins Recipe
Cornmeal: A coarse flour made from dried corn, giving the muffins their distinctive texture and flavor.
All-purpose flour: Provides structure to the muffins, balancing the texture of the cornmeal.
Sugar: Adds sweetness to the muffins, enhancing their flavor.
Baking powder: A leavening agent that helps the muffins rise and become fluffy.
Salt: Enhances the overall flavor of the muffins.
Milk: Adds moisture to the batter, ensuring the muffins are tender.
Vegetable oil: Keeps the muffins moist and adds richness.
Egg: Binds the ingredients together and adds structure to the muffins.
Technique Tip for Perfect Corn Muffins
When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to tough and dense muffins. Stir just until the ingredients are combined and no large streaks of flour remain. This ensures a light and tender texture.
Suggested Side Dishes
Alternative Ingredients
cornmeal - Substitute with polenta: Polenta is essentially coarsely ground cornmeal and can be used interchangeably in most recipes.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, though it may make the muffins denser.
sugar - Substitute with honey: Honey adds natural sweetness and moisture, but you may need to reduce the milk slightly to compensate for the extra liquid.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral taste.
milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to make the muffins more tender.
vegetable oil - Substitute with applesauce: Applesauce can be used to reduce fat content and adds moisture, though it will make the muffins slightly sweeter.
large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 3 tablespoon water to replace one egg; this is a good vegan alternative and adds fiber.
Alternative Recipes Similar to Corn Muffins
How to Store or Freeze Corn Muffins
Allow the corn muffins to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make the muffins soggy.
For short-term storage, place the cooled muffins in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days. If you prefer, you can also wrap each muffin individually in plastic wrap to maintain freshness.
For longer storage, wrap each muffin tightly in plastic wrap or aluminum foil. Place the wrapped muffins in a resealable freezer bag or an airtight container. Label with the date and freeze for up to 3 months.
When ready to enjoy, thaw the corn muffins at room temperature for a few hours or overnight. For a quicker option, microwave each muffin on a microwave-safe plate for about 20-30 seconds, or until warmed through.
To refresh the texture of the muffins, preheat your oven to 350°F (175°C). Place the thawed muffins on a baking sheet and warm them in the oven for about 5-10 minutes. This will help restore their original crispness and flavor.
If you prefer a slightly different twist, consider adding a pat of butter or a drizzle of honey to the warmed muffins before serving. This can enhance their taste and make them even more delightful.
For a savory variation, you can mix in some shredded cheese or chopped jalapeños into the batter before baking. These additions can be stored and frozen using the same methods, adding a burst of flavor to your muffins when you reheat them.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Wrap the corn muffins in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until they are warmed through. This method helps maintain the muffins' texture and flavor.
Microwave Method: Place a corn muffin on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. Be cautious not to overheat, as this can make the muffin rubbery.
Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the corn muffins directly on the rack or on a small baking sheet. Heat for about 5-10 minutes, checking frequently to ensure they don't overcook. This method is quick and preserves the muffins' crisp exterior.
Steaming Method: If you want to retain maximum moisture, consider steaming. Place a steaming basket over a pot of simmering water. Wrap the corn muffins in a clean, damp kitchen towel and place them in the basket. Cover and steam for about 5 minutes. This method keeps the muffins soft and moist.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the corn muffins in the basket, ensuring they are not touching. Heat for about 3-5 minutes. This method is quick and can give the muffins a slightly crispy exterior while keeping the inside moist.
Essential Tools for Making Corn Muffins
Oven: Used to bake the muffins at the specified temperature of 400°F (200°C).
Muffin tin: Holds the batter in individual portions to bake into muffins.
Cooking spray or muffin liners: Used to grease the muffin tin or line it to prevent the muffins from sticking.
Large mixing bowl: Used to mix the dry ingredients together.
Medium mixing bowl: Used to whisk together the wet ingredients.
Whisk: Used to combine the milk, vegetable oil, and egg until smooth.
Spatula or wooden spoon: Used to stir the wet and dry ingredients together until just combined.
Measuring cups: Used to measure out the cornmeal, flour, sugar, and milk accurately.
Measuring spoons: Used to measure out the baking powder, salt, and vegetable oil accurately.
Toothpick: Used to check if the muffins are done by inserting it into the center of a muffin.
Wire rack: Used to cool the muffins completely after they have been baked.
Time-Saving Tips for Making Corn Muffins
Pre-measure ingredients: Measure out cornmeal, flour, sugar, baking powder, and salt ahead of time to streamline the mixing process.
Use muffin liners: Skip greasing the tin by using muffin liners, which also makes cleanup faster.
Combine wet ingredients first: Whisk together milk, vegetable oil, and egg in a large measuring cup to save on dishwashing.
Preheat oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.
Batch bake: Double the recipe and freeze extra muffins for quick snacks later.

Basic Corn Muffins Recipe
Ingredients
Main Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- ¼ cup Sugar
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- 1 cup Milk
- ¼ cup Vegetable oil
- 1 large Egg
Instructions
- Preheat your oven to 400°F (200°C). Grease or line a muffin tin.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
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