Are you ready to elevate your brunch game or add a sweet touch to your next potluck? Look no further! Today, we’re diving into the world of corn muffins – those fluffy, golden treats that are just begging to be devoured. Whether you like them classic and simple, or loaded with sweet and savory flavors, there’s a corn muffin recipe out there for everyone.
From classic buttermilk recipes to innovative twists like jalapeño cheddar and maple bacon, we’ve rounded up 18 delicious corn muffin recipes that are sure to satisfy your cravings. Whether you’re a morning person looking for the perfect breakfast accompaniment or an afternoon snacker seeking a sweet treat, these corn muffins have got you covered.
Classic Buttermilk Corn Muffins
Savor the sweetness of classic American baking with these tender and moist buttermilk corn muffins, perfect for a quick breakfast or afternoon snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup buttermilk
– 2 large eggs
– Honey or maple syrup for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, buttermilk, and eggs until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Honey Butter Corn Muffins
Warm up with a sweet and savory treat – Honey Butter Corn Muffins! These moist and flavorful treats are perfect for breakfast, brunch, or as a snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup heavy cream
– 1 tablespoon honey
– 1/2 cup corn kernels
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, heavy cream, and honey until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in corn kernels.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Jalapeño Cheddar Corn Muffins
Elevate your breakfast or brunch game with these spicy and savory muffins, packed with the perfect balance of sweetness and heat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 1 large egg
– 1/4 cup unsalted butter, melted
– 1 cup grated cheddar cheese
– 2-3 diced jalapeños (depending on desired heat level)
– 1 cup frozen corn kernels, thawed
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, egg, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in cheddar cheese, jalapeños, and corn kernels.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Blueberry Corn Muffins
Sweet and savory, these Blueberry Corn Muffins are a perfect blend of flavors and textures. Moist and tender on the inside, with a crispy crust on the outside, they’re a delicious breakfast or snack option.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup milk
– 2 tablespoons blueberry jam
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, milk, and blueberry jam until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Maple Bacon Corn Muffins
Start your day with a delicious twist on traditional cornbread – our Maple Bacon Corn Muffins combine the sweetness of maple syrup, the smokiness of crispy bacon, and the freshness of corn kernels. These muffins are perfect for breakfast or brunch, and make a great snack any time.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 2 large eggs
– 2 tablespoons maple syrup
– 6 slices of cooked bacon, crumbled
– 1 cup fresh or frozen corn kernels
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, eggs, maple syrup, and crumbled bacon.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in corn kernels.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Pumpkin Spice Corn Muffins
A delicious twist on traditional corn muffins, these Pumpkin Spice Corn Muffins combine the warmth of pumpkin and spices with the natural sweetness of corn.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 large egg
– 1/2 cup milk
– 2 tablespoons unsalted butter, melted
– Honey or maple syrup for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, pumpkin puree, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together egg, milk, and melted butter. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
4. Divide batter evenly among muffin cups.
5. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Double Chocolate Corn Muffins
Satisfy your sweet tooth with these rich and moist double chocolate corn muffins, perfect for a quick breakfast or snack. The combination of cornmeal, dark cocoa powder, and semi-sweet chocolate chips creates a delightful texture and flavor.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup cornmeal
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
– 2 tablespoons dark cocoa powder
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, and vanilla extract. Stir in dry ingredients until just combined.
4. Fold in chocolate chips and cocoa powder.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Savory Herb Corn Muffins
These savory muffins are perfect as a side dish or as a snack on their own. They’re packed with the flavors of fresh herbs and corn, making them a great accompaniment to any meal.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh chives
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup milk
– 1 large egg
– 2 tablespoons butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, cheese, parsley, chives, salt, and pepper.
3. In a large bowl, whisk together milk, egg, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Sweet Corn and Cheese Muffins
Sweet Corn and Cheese Muffins: A Delicious Twist on a Classic Recipe!
These moist and flavorful muffins combine the natural sweetness of sweet corn with the creaminess of cheese, perfect for a breakfast or brunch treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 large eggs
– 1 cup frozen sweet corn, thawed and drained
– 1 cup shredded cheddar cheese
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, sweet corn, and melted butter.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Fold in shredded cheese.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Gluten-Free Corn Muffins
These moist and flavorful muffins are perfect for breakfast or a snack. Made with gluten-free flours and fresh corn, they’re a great option for those with dietary restrictions.
Ingredients:
– 1 cup gluten-free all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup heavy cream
– 1 cup fresh or frozen corn kernels
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, heavy cream, and corn kernels.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Vegan Corn Muffins
Moist and flavorful, these vegan corn muffins are perfect for a snack or as a side dish. Made with simple ingredients and no animal products, they’re a great option for those following a plant-based diet.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 1 egg replacement (such as flaxseed or chia seeds)
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon honey or maple syrup
– 1 cup corn kernels, fresh or frozen
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. In a large bowl, whisk together flour, cornmeal, and baking powder.
3. In a separate bowl, whisk together non-dairy milk, oil, egg replacement, and honey or maple syrup.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the corn kernels.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Cinnamon Sugar Corn Muffins
Start your day with a warm and comforting breakfast treat that combines the flavors of cinnamon, sugar, and corn. These moist muffins are perfect for a quick breakfast or snack on-the-go.
Ingredients:
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 1/2 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 cup cinnamon sugar (see note)
– Freshly ground black pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, and baking powder.
3. In a large bowl, whisk together milk, egg, melted butter, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in cinnamon sugar.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Note: To make cinnamon sugar, mix together equal parts granulated sugar and ground cinnamon in a small bowl.
Cornbread Muffins with Honey Drizzle
These moist and flavorful cornbread muffins are topped with a drizzle of pure honey, creating the perfect combination of savory and sweet. Perfect for breakfast, brunch, or as a snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Honey, for drizzling (about 2 tablespoons)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, egg, and melted butter.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until golden brown.
7. Allow muffins to cool slightly before drizzling with honey.
Cooking Time: 18-20 minutes
Bacon and Scallion Corn Muffins
These sweet and savory muffins are packed with the smoky flavor of bacon, the pungency of scallions, and the natural sweetness of corn. Perfect for breakfast, brunch, or as a snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 large eggs
– 6 slices of cooked bacon, crumbled
– 1/4 cup chopped scallions (green and white parts)
– 1/2 cup corn kernels
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, crumbled bacon, chopped scallions, and corn kernels.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Apple Cinnamon Corn Muffins
Warm up with a delicious breakfast or snack by baking these moist and flavorful Apple Cinnamon Corn Muffins.
Ingredients:
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup whole milk
– 1 large egg
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/2 cup diced apples (about 1 medium apple)
– 2 tablespoons unsalted butter, melted
– Confectioners’ sugar for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together cornmeal, flour, sugar, and baking powder.
3. In a separate bowl, whisk together milk, egg, and melted butter.
4. Add diced apples and cinnamon to the wet ingredients; stir until combined.
5. Pour the wet ingredients into the dry ingredients; mix until just combined (do not overmix).
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Rosemary Garlic Corn Muffins
Elevate your breakfast or brunch game with these savory and aromatic muffins infused with the flavors of rosemary, garlic, and corn. Perfect for a crowd-pleasing morning treat!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped (about 1 tablespoon)
– 1 cup corn kernels
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, melted butter, garlic, and rosemary.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in corn kernels.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until golden brown.
Cooking Time: 20-22 minutes
Spicy Chipotle Corn Muffins
Elevate your breakfast or brunch game with these spicy chipotle corn muffins, bursting with the flavors of smoky chipotle peppers and sweet corn.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup buttermilk
– 2 large eggs
– 1 cup frozen corn kernels, thawed
– 2 chipotle peppers in adobo sauce, finely chopped
– Honey or maple syrup (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, buttermilk, eggs, and chopped chipotle peppers.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in corn kernels.
5. Divide batter evenly among muffin cups. Top with additional honey or maple syrup, if desired.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Lemon Poppy Seed Corn Muffins
Lemon Poppy Seed Corn Muffins Recipe
Brighten up your morning with a burst of citrusy flavor and a delightful crunch from these moist and delicious Lemon Poppy Seed Corn Muffins.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 cup buttermilk
– 1 tsp vanilla extract
– 1/2 cup freshly squeezed lemon juice
– 1 tbsp poppy seeds
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, and sugar.
3. In a large bowl, whisk together melted butter, egg, buttermilk, vanilla extract, lemon juice, and poppy seeds.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until tops are golden brown.
7. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 18-20 minutes
Summary
Get ready to indulge in the sweetness and fluffiness of corn muffins! This article shares 18 mouth-watering recipe ideas that will satisfy your cravings. From classic buttermilk corn muffins to sweet treats like blueberry and maple bacon, there’s something for everyone. Spicy enthusiasts can try jalapeño cheddar or spicy chipotle, while those looking for a savory twist can opt for herb or cheese-based recipes. With options for gluten-free, vegan, and even pumpkin spice, this collection of corn muffin recipes is the perfect guide to get you started on your baking journey.
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