Perfectly tender and moist, this Corn Muffin Recipe is the last one you’ll need! A savory muffin with a hint of sweetness, it is the perfect companion to your dinner.
Corn muffins are the perfect side dish for so many meals from chili to soup to grilled chicken. They are versatile, family friendly, and go with so many meals!
We are a carb loving family. We love a good roll or slice of bread with dinner.
As much as I love a good yeasted bread, my love for cornbread runs deep, as well.
And when it’s time to get dinner on the table, what could be better, and easier, than this Corn Muffin Recipe?
A little bit sweet and so moist, (no dry corn muffins here!), this is the perfect side dish for so many different dinners. I love that they can be done in well under 30 minutes, and they aren’t complicated at all which makes for an easy dinner!
Ingredients
Cornmeal – I used the fine cornmeal, which should be the easiest cornmeal to find at a regular grocery store.
Flour – I like to use all-purpose flour for this recipe.
Sugar – This corn muffin recipe is a bit sweet, which is the way I like my corn muffins. It’s not overpowering, though, so they are still a perfect side dish to savory meals.
Baking Soda – This will give the muffins the lift that they need.
Salt – Salt is necessary for flavor.
Buttermilk – I love the moistness and tenderness that you get from using buttermilk. In a pinch, you can make your own buttermilk.
Greek Yogurt – When I first started testing this recipe, I was using only buttermilk for the liquid. The flavor was great, but the muffins were always dry. Until I swapped in some Greek yogurt! I used nonfat because that is what I had, but full fat should work as well.
Butter – The butter adds great flavor and needed fat. I like the texture of the muffins when you use melted butter.
Egg – You’ll only need one egg to bind everything together and help the muffins to raise.
How to Make Corn Muffins
DRY INGREDIENTS: In a large bowl, combine the cornmeal, flour, sugar, baking soda, and salt.
WET INGREDIENTS: In another bowl, whisk together the buttermilk, Greek yogurt, melted butter and egg.
COMBINE: Add the wet ingredients to the dry ingredients and stir until combined.
BAKE: Divide the batter between 12 muffin cups and bake until a tester inserted in the middle comes out clean.
Tips and Tricks
As with all muffin recipes, be careful to not overmix the batter.
Do not overbake the muffins. If you do, they will dry out.
I will usually just spray my muffin tin with nonstick cooking spray, but you can also use cupcake liners. The muffins do tend to rise taller when you use liners.
Storing and Freezing
These corn muffins can be kept in an airtight container at room temperature for up to 3 days. They are best fresh from the oven, though.
If desired, you can freeze the muffins, as well. Make sure they are completely cooled, then put them on a baking sheet and place in the freezer. Let them freeze completely, or at least for a couple of hours, then you can wrap them separately or put them in a ziplock bag and freeze them for up to 3 months.
To eat, unthaw them at room temperature for a couple of hours. They are best if you reheat them in the oven by wrapping them with foil and placing them in a 350ºF oven for until they are warmed through.
Toppings or Additions
We like to eat these warm from the oven with a little bit of butter. They are amazing with honey as well!
You can easily add in ingredients to change these up. Here are a few suggestions:
- chopped jalapenos
- shredded cheese
- blueberries (frozen or fresh)
- crumbled, cooked sausage
- fresh cranberries (this is great for Thanksgiving!)
- chopped green chiles
- sauteed onion
More Bread Side Dishes
Naan Bread
Dinner Roll Recipe
Cheesy Garlic Bread
Sweet Potato Biscuits
Red Lobster Cheddar Biscuits
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Corn Muffin Recipe
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup plain Greek yogurt I used nonfat
- 1/4 cup butter melted
- 1 egg
Instructions
- Preheat the oven to 450ºF. Spray a 12-cavity muffin tin with nonstick cooking spray.
- In a medium to large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.
- In another bowl, or in a large liquid measuring cup, whisk together the buttermilk, yogurt, butter and egg.
- Add the wet ingredients to the dry ingredients and stir just until combined. Do not over mix.
- Divide the batter evenly between the 12 cups, filling each about 2/3 full.
- Place the tin in the oven and immediately turn the temperature down to 350º.
- Let the muffins bake until a tester inserted in the middle comes out clean, about 16 minutes.
Carolyn says
What can Ibuse in place of yogurt
Deborah says
Sour cream should work. You may even be able to just use more buttermilk, but I haven’t tried that.