The Best Corn Muffins

These are the best corn muffins I have ever made! They are the perfect size, have the best flavor of sweet corn, and are nice and fluffy!

I’ve made quite a few corn muffin recipes, and none of them really gave me that “wow” factor, until now. These are the best corn muffins I have ever made! They aren’t too dry, like corn muffins tend to be, and have the perfect amount of sweetness, and corn flavor.

They are super fluffy, and not grainy at all. The perfect little muffin is right here.

Muffins are usually served as a breakfast food, or brunch. But corn muffins can be served whenever! As a side with dinner, as a snack, as breakfast, or brunch!

Up until just a while ago, I used to always use a premixed corn muffin mixture, like the Jiffy brand. I never really used straight up cornmeal to make cornbread or muffins from scratch.

Let me tell you, game changer!

Don’t get me wrong, I still love my Jiffy corn muffin mix. But it has a lot of ingredients that aren’t needed!

Cornmeal is just, cornmeal. Simple!

So, other than being tasty, these muffins are also a tad healthier for you being homemade, from scratch!

Look at that beautiful texture. So light, airy and fluffy!

Add a little bit of butter, with some honey. Now we’re talking!

If you make this recipe, I hope you enjoy it!

Check out another favorite recipe of mine for pistachio muffins! https://thehungrylyoness.com/bakery-style-pistachio-muffins/

The Best Corn Muffins

These are the best corn muffins I have ever made! They are the perfect size, have the best flavor of sweet corn, and are nice and fluffy!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12 muffins

Course: breads, Breakfast, muffins, sides

Ingredients Method

Ingredients

  

• 2 ¼ cups all purpose flour
• 1 ¼ cup granulated sugar
• 1 cup yellow cornmeal
• 1/4 cup cornstarch
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2/3 cup vegetable oil
• 2 large eggs
• 1 cup milk
• 1 cup sour cream

Method

 

1. Preheat oven to 400°. Grease or line muffin tins with cupcake liners.
2. Whisk together dry ingredients in a large bowl.
3. In a medium bowl, whisk together eggs, milk, sour cream and oil.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Scoop batter into the muffin tins and fill each cup to the very top.
6. Place muffins in oven and bake for 22 to 25 minutes, or until tops start to turn a light golden brown, and when a toothpick inserted in the middle comes out clean.
7. Let muffins cool on a cooling rack.
8. Enjoy!