These corn muffins are easy to make from scratch with ingredients you likely already have on hand! These lightly sweetened muffins are perfect for breakfast slathered with butter or as a side for your dinner!
It has been ages since I have enjoyed a corn muffin! Waay too long! These were a distant memory from my childhood that had never seemed to make it into my adulthood. They aren’t something that you see at bakeries anymore. Why is that? I used to adore these muffins and they really were my favourite as a kid!
Feeling nostalgic, I set out to make a homemade version that replicated those from my memory. I can’t say for sure that these are just like them (far too much time has passed), but they definitely do produce the same feelings! Yummy, comforting muffins that are only slightly sweet (I never had much of a sweet tooth). They live somewhere between savoury and sweet-not really belonging exclusively to either side. Just the way I remember.
These muffins are perfect for breakfast, an afternoon treat or even to serve alongside dinner (depending on how sweet you make them).
How to make Corn Muffins
To make these muffins, you will need:
Dry ingredients
- 1 cup + 2 tablespoons fine cornmeal
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
Wet ingredients
- 1/4 cup butter
- 1/4 cup honey
- 2 eggs
- 1 cup milk
- 1/4 cup olive oil (or vegetable oil)
Preheat oven to 425 and line a muffin pan with parchment paper (or grease it generously with butter if not using liners).
Mix the dry ingredients together in a bowl.
Melt the butter in a saucepan over low heat. Add the honey and stir together. Let cool slightly.
In a separate bowl, whisk the eggs and add the remaining wet ingredients, including the melted butter and honey. Pour the dry ingredients to the wet ingredients and mix well.
Scoop the batter into the muffin cups, filling them 3/4 of the way. Let the batter sit for 5 minutes.
Bake in the oven for 10-13 minutes or until they turn a nice golden brown and a toothpick inserted into the center of a muffin comes out clean.
Enjoy as is or slathered with butter! I personally love these with honey butter!
-Cathy
You may also like:
Easy Homemade Cornbread
Savory Veggie Muffins
Corn Muffins
Ingredients
Dry ingredients
- 1 cup + 2 tablespoons fine cornmeal
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
Wet ingredients
- 1/4 cup butter
- 1/4 cup honey (add more if you like a sweeter muffin)
- 2 large eggs
- 1 cup milk
- 1/4 cup olive oil (or vegetable oil)
Instructions
- Preheat oven to 425 and line a muffin pan with parchment paper (or grease it generously with butter if not using liners).
- Mix the dry ingredients together in a bowl.
- Melt the butter in a saucepan over low heat. Add the honey and stir together. Let cool slightly.
- In a separate bowl, whisk the eggs and add the remaining wet ingredients, including the melted butter and honey. Pour the dry ingredients to the wet ingredients and mix well.
- Scoop the batter into the muffin cups, filling them 3/4 of the way. Let the batter sit for 5 minutes.
- Bake in the oven for 10-13 minutes or until they turn a nice golden brown and a toothpick inserted into the center of a muffin comes out clean.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
