The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
New to baking? Start here! This corn muffin recipe is perfect for beginners. With simple ingredients and clear instructions, you’ll enjoy warm, golden muffins in no time. Fun and delicious baking starts now!
This recipe makes 12 muffins and costs approximately $2.71 to make. That’s just around 23¢ per serving!
What You’ll Love About Corn Muffins
- Simple ingredients: This recipe uses pantry staples you may already have.
- Quick preparation: This quick bread recipe is great when you need something fast. These muffins take just thirty minutes to make.
- Easy cleanup: Using a muffin tin simplifies baking and minimizes dishes to wash.
- Enjoy anytime: These sweet cornbread muffins are perfect for breakfast, a snack, a side dish for soups or stews, or even Thanksgiving dinner.
- Customizable: Add some mix-ins like chopped herbs or cheese and green chiles.
Corn Muffins Ingredients and Estimated Cost:
- 1 cup all-purpose flour – $0.12
- 1 cup yellow cornmeal – $0.40
- 1/4 cup granulated sugar – $0.08
- 2 teaspoons baking powder – $0.10
- 1/2 teaspoon baking soda – $0.01
- 1 teaspoon salt – $0.01
- 1 large egg – $0.23
- 1/3 cup milk – $0.05
- 4 tablespoons butter – $0.56
- 1 cup sour cream – $1.15
The cost of the recipe is calculated based on the amounts needed. To learn more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in February 2024.
How To Make This Corn Muffin Recipe
***For complete recipe instructions and a recipe video, see the recipe card below.
- Mix Dry: Whisk the dry ingredients together in a bowl.
- Mix Wet: Then mix the wet ingredients in a liquid measuring cup.
- Combine: Pour wet into dry, and stir until just combined.
- Fill: Fill muffin cups with paper liners and then the muffin batter.
- Bake: Bake in the preheated 400°F oven for 15-20 minutes or until the muffin tops are golden brown.
- Cool: Let cool on a wire rack for 10 minutes before serving.
Easy Cornbread Muffins Recipe Variations
- Honey: Instead of milk, use honey!
- Green Chile and Cheddar: Add 2 (4-ounce) cans of diced green chiles and 1 cup of shredded cheddar cheese to the mix.
Cornbread Muffin Recipe Storage Tips
SERVE: Serve with honey or butter. Our cinnamon honey butter would be delicious, too!
STORE: Keep these in an airtight container at room temperature for up to three days.
FREEZE: Wrap each muffin in two layers of plastic wrap and two layers of aluminum foil. Then, place the muffins in a freezer-safe bag. Stored this way, the muffins will remain fresh in the freezer for 4-6 months.
Homemade Cornbread Muffins Recipe FAQs
What is the difference between cornbread and corn muffins?
Corn muffins and cornbread are similar in texture. However, corn muffins are typically sweeter than cornbread. Cornbread is usually made in a baking dish and cut into squares for serving. At the same time, corn muffins are normally made in a muffin tin to be served as individual muffins. Both are usually served as a side dish to complete any meal.
Is a corn muffin good for you?
A corn muffin is a better choice if you are looking for a healthier bread option. They are a good source of whole grain, as corn is known as a whole grain. So, as far as bread goes, corn muffins offer more nutrients and are a healthier choice.
How to make corn muffins moist?
Do not overmix the batter for the best results. Overmixing will result in tough, dense muffins. The key to keeping these fluffy and super moist is not overmixing when you’re making them!
Does a corn muffin have gluten?
Yes, this recipe has gluten in it due to the flour.
What to eat with corn muffins?
How to get the kids involved with this recipe:
Ages 2-3: Have your kiddo place the muffin liners in the muffin tin. It’s all about those fine motor skills!
Ages 4-5: Let them stir the ingredients together. You don’t want to over-mix, so this should be easy to achieve with your little one!
Ages 6-8: Let them scoop the mixture into the muffin tin.
Ages 9-11: Team up to read the recipe twice, then let them take the lead with your gentle guidance. They’ll love the independence and responsibility.
Ages 12+: Step back and watch your baking pro whip up a batch of delicious muffins all by themselves. Time for your happy dance!
Corn Muffin Budget Tips
Corn muffins freeze well, so you can make a double batch and enjoy them for breakfast or snacks throughout the week.
More From Easy Budget Recipes
Corn Muffin Recipe
Equipment
- 4 tablespoon ice cream scoop
- wire rack
- muffin tin
- large bowl
- whisk
- muffin liners
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 large egg beaten
- ⅓ cup milk
- 4 tablespoons melted butter
- 1 cup sour cream
Instructions
- Preheat oven to 400 degrees F. Line a muffin tin with paper liners.
- Whisk together the dry ingredients in a large bowl.
- Mix the wet ingredients in a large measuring cup with a wooden spoon, and add to the dry ingredients. Stir until all of the ingredients are just combined (don’t over-mix!).
- Use a 4-tablespoon ice cream scoop to divide the batter evenly among the muffin cups. Don’t level off the batter mounds. Keep them as mounds (it’ll make for a prettier muffin).
- Bake 15-20 minutes until golden, and a toothpick inserted comes out clean.
- Cool for 10 minutes on a wire rack before serving.
Cheryl Markle Bomar says
I love to make homemade cornbread and it goes with just about anything!!
Jess Jankowski says
It is so true! Cornbread is such a great complement to almost any meal. Thanks for stopping by!
donna l holder says
i must try these. sounds great
Jess Jankowski says
Yes please do!
Carmela G says
Yum. I can’t wait to make these.
Jess Jankowski says
Let us know how it goes…would love to see some pictures!
Jodi Hunter says
I love corn muffins, these sound great.
Jess Jankowski says
They come together so quickly, you will have fresh corn muffins at your fingertips in no time!
Jennylyn Gross says
these sound so yummy
Jess Jankowski says
Thank you! Our kids love them!
laurie damrose says
I love cornbread and muffin,i found a few great recipes for casserole version.
Jess Jankowski says
A casserole version sounds tasty!
Sarah L says
Looks yummy. I’d also try the Green Chile and Cheddar muffins.
Jess Jankowski says
That sounds delicious!
Barrie says
I love how easy this recipe is! Great for leftovers for breakfast!
Jess Jankowski says
That is a great idea!
Sandra Watts says
I love corn muffins with chili.
Jess Jankowski says
Isn’t it the perfect combination?!
Lizzie Myers says
I love corn muffins! This is a great recipe for my family to try tonight!
Jess Jankowski says
Yes! Let us know how it goes!
Susan Smith says
I love corn muffins but I have always used a box to make them. i will have have to try this recipe. We love corn muffins with chili.
Jess Jankowski says
Susan, no more box mix needed! These go great with our Crockpot Chicken White Chili!
Hannah Chase says
I love cornbread! These muffins look really tasty!
Jess Jankowski says
They are so easy and yummy!
Ashley says
I had everything to make these muffins and they were perfect with chili!
Jess Jankowski says
So happy to hear that! Thank you for your review!
Sandra Shaffer says
I made these to serve with ham and bean soup. Delicious! Not too sweet and nice and tender. Will make again. Thank you.
Jess Jankowski says
Sandra, thank you so much for your review! It made our day!
Janet Price says
They look delicious
Jess Jankowski says
They taste just as good!
Jon Heil says
Looks tasty and add blueberries
Jess Jankowski says
Blueberries would be so good added to these! Great idea!