Best Corn Muffin Recipe

My 2 Best Tips For Making This Corn Muffin Recipe

Don’t Over-Mix: Following the recipe will ensure you don’t over-mix the batter. Basically we’re combining the dry ingredients except the sugar in one bowl, the wet ingredients plus the sugar in another, and then folding them together gently just until combined instead of mixing aggressively. I promise if you follow the recipe then your corn muffins will come out perfectly!

For Rustic Domed Tops: Use a large ice cream scoop or a measuring cup to divide the dough evenly among the greased muffin cups. Just plop it in and leave it — do not level or flatten the surface of the mounds, don’t tap the pan to settle it, just leave it as is!

How to Make Cornbread Muffins

Step 1: Preheat the oven and grease a muffin tin. Whisk the cornmeal, flour, baking soda, baking powder, and salt together in a large bowl.

Step 2: Whisk the eggs and sugar together in a medium bowl until combined. Whisk in the melted butter, sour cream, and milk until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula, until just combined. Do not over-mix.

Step 3: Use a large ice cream scoop or a measuring cup to divide the dough evenly among the muffin cups. Do not level or flatten the surface of the mounds.

Step 4: Bake until light golden-brown and a toothpick inserted in the middle comes out with just a few crumbs attached, about 18 minutes. Let the muffins cool in the pan for 5 minutes, and then flip out onto a wire wrack to let cool for 10 minutes before serving.

Recipe FAQs

Expert Tips

• Prep The Pan: To prevent sticking generously spray your muffin tin with nonstick cooking spray. Paper liners don’t really work well with this denser batter, but silicone muffin liners may work!
• Don’t Over-Mix: Avoid over-mixing by gently fold the wet ingredients into the dry until just combined to keep the muffins tender and fluffy.
• Easy Dividing: Use a large ice cream scoop or measuring cup to evenly divide the batter among the muffin cups for uniform muffins.
• Warm Muffins: Keep your muffins warm by place baked muffins in a basket lined with a cloth napkin and cover with another napkin to maintain warmth.

How to Serve & Store Cornbread Muffins

Cornbread muffins pair perfectly with a wide array of dishes. They go great dipped in chili or roasted butternut squash soup, or accompanying BBQ pulled pork, or beef short ribs. These muffins are best served wrapped in a bowl lined and covered with a cloth napkin to keep them moist and warm.

Wrap your cornbread muffins in plastic wrap or aluminum foil and leave them at room temperature for up to 2 days, or in the fridge for up to a week. Place the remaining wrapped muffins in a sealable bag to freeze, and store them in the freezer for up to two months.