Simple Cornmeal Muffins

These homemade corn muffins are easy to make and have a tender crumb. They are also easy to customize with your favorite add-ins.

When I needed corn muffins for my cornbread sausage stuffing, I decided to make homemade ones.

They are quick and easy and don’t take much longer than opening a box.

I prefer the muffins to be less on the sweet side, but if you like sweeter corn muffins increase the honey to 2-3 tablespoons.

The recipe makes 12 small muffins, but if you want medium-large ones fill only 10 of the muffin cups.

If you would like to use them in my stuffing recipe, you will need about 4 muffins.

how to make cornmeal muffins

First preheat oven to 400° F.

Then in a small mixing bowl, combine 1 cup fine ground cornmeal, 1/2 cup each of all-purpose and whole wheat flours, 1 tablespoon baking powder, and 1/2 teaspoon salt. Set this aside.

Bowl with flour and cornmeal mixture.

In a medium mixing bowl, whisk together 1/4 cup oil and 1 tablespoon honey. Then add 2 eggs, one at time, mixing after each addition.

Next, alternative between adding the dry ingredients and 1 cup buttermilk, making sure to only mix until just combined, after each addition.

Let the batter rest while greasing the muffin tin or lining it with cupcake wrappers.

Pour the batter into the muffin tin about halfway up. This will give you 12 small muffins. For 10 larger muffins, fill the cups 3/4 way up.

Bake muffins for 15-20 minutes or until the top is golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached.

Transfer them to a wire rack to cool. Then store in an air-tight container or bag in the fridge for a few days or the freezer for a few months.

The muffins can be stored in the fridge but will last longer in the freezer. If you want to spruce them up, try the suggestions below.

Variations and Add-Ins:

  • Bacon Cheddar: 1/4 cup grated cheddar + 2 strips of cooked bacon, crumbled
  • Corn & Onion: 1/2 cup fresh or frozen corn + 1/4 cup minced scallions
  • Green Chili: 1/4 cup diced green chilies + 1/2 cup grated pepper Jack cheese
  • Jalapeño Cheddar: 1/4 cup minced jalapeños + 1/2 cup grated Monterey Jack cheese
  • Lemon Blueberry: Zest of 1 lemon + 2 extra tablespoons honey + 1/2 cup fresh blueberries

Holding a small golden cornmeal muffin.

What My Kids Say:
10 year-old: “Fluffy and sweet.”
7 year-old: “It is crusty, flaky, soft, and delicious.”

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Cheddar Cornmeal Biscuits
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Plate of cheddar cornmeal biscuits.

Closeup of homemade corn muffin.

Simple Cornmeal Muffins

Joby’s Test Kitchen
These corn muffins are truly simple to make and a kid-friendly favorite!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 12 muffins
Calories 144 kcal

Ingredients
  

  • 1 cup (140g) fine ground cornmeal
  • 1 cup (120g) all-purpose flour, whole wheat flour, or a combo of both
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¼ cup (60ml) oil
  • 1 tbsp (21g) honey
  • 2 whole eggs, room temp
  • 1 cup (240ml) buttermilk, room temp

Instructions
 

  • Preheat oven to 400°F.
  • Mix dry ingredients together and set aside.
  • Whisk together the oil and honey. Add eggs, one at at time, mixing after each addition.
  • Alternative between adding the dry ingredients and milk, making sure to only mix until just combined, after each addition. Let the batter rest while greasing the muffin tin or lining it with cupcake wrappers .
  • Pour the batter into the muffin tin about halfway up for smaller muffins. For larger muffins, fill 3/4 way up. Bake 15-20 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached.
  • Cool on a wire rack. Then store in an air-tight container or bag in the fridge for a few days or the freezer for a few months.
Keyword corn muffins