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corn muffins in a muffin tin made with best corn muffin recipe.
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4.39 from 39 votes

Best Corn Muffin Recipe

This is my favorite Corn Muffin Recipe for making homemade cornbread muffins that are rich, buttery and perfectly delicious! They're wonderful for breakfast, lunch and dinner. We especially love eating them as a side dish with a big bowl of chili.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Bread, Breakfast, Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 12 muffins
Author: Melissa Griffiths

Ingredients

Instructions

  • Preheat the oven to 400°. Generously coat a 12-cup muffin tin with cooking spray.
  • Whisk the cornmeal, flour, baking soda, baking powder, and salt together in a large bowl.
  • Whisk the eggs and sugar together in a medium bowl until combined. Then 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.
  • 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.
  • 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.
  • Serve with butter, honey, or honey butter!

Notes

Recipe from The America’s Test Kitchen Family Baking Book
Serving Suggestions: 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.
Storing Tips: 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.

Nutrition

Serving: 1 of 12 muffins | Calories: 288kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 322mg | Potassium: 111mg | Fiber: 2g | Sugar: 14g | Vitamin A: 382IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 2mg

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