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A close-up shot of several golden-brown Corn Muffins resting on a wire cooling rack.

Classic Golden Corn Muffins

Fluffy and tender, these classic golden corn muffins are subtly sweet with a delightful corn texture, making them perfect alongside a bowl of chili or soup, or as a delightful breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal medium grind
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 large egg
  • 1 cup milk whole or 2%
  • 1/4 cup unsalted butter melted and cooled slightly

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • 12-cup Muffin Tin
  • Paper Liners (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease and flour each cup thoroughly.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. Make sure there are no lumps and the ingredients are well combined.
Combine Wet Ingredients
  1. In a separate medium mixing bowl, whisk the large egg. Then, whisk in the milk and the melted and slightly cooled unsalted butter until fully combined.
Mix and Bake
  1. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula just until the ingredients are moistened. A few lumps are okay; do not overmix, as this will result in tough muffins.
  2. Evenly divide the batter among the 12 prepared muffin cups, filling each about two-thirds full.
  3. Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  4. Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

To avoid overmixing, stop stirring as soon as most of the flour streaks disappear. These muffins are best enjoyed warm on the day they are baked. Store leftover muffins in an airtight container at room temperature for up to 2-3 days.