Homemade corn muffins are easy to make from a boxed mix, but they’re equally easy to make from scratch, and they taste so much better!
Homemade corn muffins are probably one of the most versatile muffins around. They are equally at home paired raspberry jam and a mug of tea for breakfast, with a hearty soup or a salad for lunch, or with sweet and smokey ribs, a big steamy bowl of chili, or just about anything else, for dinner.
I know that there are perfectly good corn muffin mixes out there: just add an egg and milk. You can do that in a pinch, but for a (very) little extra effort, you can make these moist and delicious muffins that will rock your world. That is, if your world is rocked by buttery carbs, like mine.
This particular recipe makes 24 homemade corn muffins. I tend to freeze half for another day, or I divide the finished batter in half, make 12 straight up corn muffins, and add something a little extra in the other half, and make 12 kicked up corn muffins.
I’ll share my two favorite variations, later. But for now, you’ll need:
3 C. all-purpose flour
¾ C. granulated sugar
1 C. cornmeal
2 Tbs. baking powder
1 tsp. kosher salt
2 large eggs, at room temperature
1 ½ C. 2% milk, at room temperature
1 C. (2 sticks) unsalted butter, melted and slightly cooled
Let’s start where all things that are good and right with the world begin, with 2 sticks of butter. You heard me.
Put them into a medium sized bowl, and microwave them on half power until they are just melted, but not foamy or separated. Actual time will very on the power of your microwave. My microwave is 2450 mHz, and it takes about 1 minute and 45 seconds, on half power. See how the butter is mostly melted? That’s a good thing. Let the butter cool slightly while you assemble the dry goods.
Now would be a good time to preheat the oven to 350 degrees, and either spray the muffin cups with cooking spray, or line them with paper liners.
Grab a large bowl, and add the flour, sugar, cornmeal, baking powder, and salt. Whisk it all around a bit until it’s all combined.
By now the butter has cooled slightly, so go ahead and whisk the milk and eggs into the butter. It will look a bit lumpy if you’re like me and forgot to take the milk and eggs out of the fridge to come to room temperature. Cold butter and eggs will shock the melted butter and make it firm up a bit. No worries–it’ll be fine.
Pour the milk/eggs/melted butter mixture into the dry ingredients, and stir it until the batter just comes together. If you use a mixer, try not to get too overzealous with the stirring or the muffins will be tough.
Fill the prepared muffin cups 3/4 of the way full with batter. I like to use this big scoop because it ends up dropping the perfect amount. You’ve got to embrace perfection where you can get it–it’s the little things in life.
Flavor Variations of Homemade Corn Muffins
Now is the perfect time to get creative. At this point, I sometimes like to fill 12 of the 24 muffins cups and get them baking away. Then with the other half of the batter, I stir in 1 cup of shredded cheddar cheese, and 4 pieces of crisp and crumbled bacon. Bacon-cheddar muffins, baby!
Or, if you want to really live on the edge, stir in 1/4 cup finely chopped fresh parsley, and 1 cup of dried cherries. Wait. What? Sounds bizarre, I know, but there is a great cafe about an hour from here that puts cherries in absolutely everything. I had a bowl of chili there once with a great corn muffin with dried cherries and fresh parsley in it. It changed my life.
Pop the muffins into a preheated 350 degree oven for about 20 minutes, or until lightly browned around the edges, and a toothpick inserted into the center of a muffin comes out clean.
Cool the muffins in the pan for 2 minutes, then unwrap one and slather butter all over it. Eat quickly and try not to burn all the taste buds off of the inside of your mouth. Cool the rest of the muffins completely, then store them in a tightly sealed container on the counter for several days.
Or, make your life easier in the future and freeze half of the muffins in a zipped freezer bag for another day–they freeze beautifully!
Enjoy these made-from-scratch homemade corn muffins!
- 3 C. all-purpose flour
- 3/4 C. granulated sugar
- 1 C. cornmeal
- 2 Tbs. baking powder
- 1 tsp. kosher salt
- 2 large eggs, at room temperature
- 1 1/2 C. 2% milk, at room temperature
- 1 C. (2 sticks) unsalted butter, melted and slightly cooled
- Preheat oven to 350 degrees F.
- Spray muffin cups with cooking spray, or line with cupcake liners.
- In a large bowl, add the flour, sugar, cornmeal, baking powder, and salt. Whisk together until combined; set aside.
- In a medium bowl, whisk the eggs, milk, and slightly cooled melted butter until combined.
- Pour milk mixture into the dry ingredients. Stir until just blended, being careful not to over mix or muffins will be tough.
- Scoop batter into muffin cups with a large scoop, or spoon into cups are 3/4 full.
- Bake for 20 minutes or until lightly golden brown around the edges, and a toothpick inserted in the center of the muffin comes out clean.
- Remove from oven and cool 2 minutes in muffin pans before removing muffins from the pan and transferring to a cooling rack to cool completely.
VARIATIONS (for HALF of the batter)--
For bacon-cheddar cornbread muffins: After batter is combined, fold in:
1 C. freshly shredded cheddar cheese
4 pieces of crisply cooked bacon, crumbled into the muffin batter before scooping into muffin cups. Bake as directed.
For Cherry Republic style, add 1 C. dried cherries, and 1/4 C. finely chopped, fresh parsley.
Rachel @ Bakerita says