Basic Corn Muffins

425 Reviews 38 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Doug Matthews
Recipe by  Doug Matthews

“A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 muffins

ADVERTISEMENT

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
  3. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Share It

Reviews (425)

Rate This Recipe
Doug Matthews
336

Doug Matthews

I have also been tweaking this recipe some by adding an extra quarter cup of cornmeal and substituting buttermilk for regular milk - it gives it a cakier appearance and moistens it a little. I can't leave well enough alone. Thanks.

Beth
218

Beth

I was looking for a quick, minimal mess recipe to whip up for breakfast on Father's Day. This recipe just messed up one bowl, baked off beautifully (I made them mini muffins) and were a big hit for our cowboy theme Father's Day for Dad. The kids loved them and they were moist and sweet. They popped right out of the muffin pan without any resistance. I will keep this recipe handy for future use.

naples34102
183

naples34102

WhooEEEE, are these good! I don't eat corn bread or corn muffins often (like maybe twice in my life) but given THESE corn bread muffins I may just be enjoying them more often! I made just half the recipe, but still used 1 whole egg, and reduced the sugar by 2 teaspoons. In a full recipe, this would mean using 2 eggs rather than one, and reducing the sugar by a good tablespoon. To this half recipe I added about 1/2 cup of a 4-cheese Mexican Cheese Blend and a chopped, small jalapeno pepper. I used a stone ground corn meal, which added great texture, and the extra egg made these deliciously moist. The cheese and jalapeno provided exceptional flavor and added color and interest. So simple to throw together I don't know why anyone would use a boxed mix (especially since I've heard reports of bugs coming along in the box for the ride!) Great recipe Doug! Thanks for sharing!

More Reviews

Similar Recipes

Corn Dog Muffins
(535)

Corn Dog Muffins

Best Ever Corn Muffins
(225)

Best Ever Corn Muffins

Krissy's Best Ever Corn Muffins
(93)

Krissy's Best Ever Corn Muffins

Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce
(76)

Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce

Vegan Corn Muffins
(43)

Vegan Corn Muffins

Corn Muffins
(38)

Corn Muffins

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 154 cal
  • 8%
  • Fat
  • 5.9 g
  • 9%
  • Carbs
  • 22.5 g
  • 7%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Best Ever Corn Muffins

>

next recipe:

Corn Dog Muffins