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These Corn Muffins are easy to make moist, fluffy, and so delicious. This recipe makes 12 muffins and costs $3.04 to make. That’s just 26¢ per serving!
When I’m making dinner and I’m looking for the perfect side dish to complete my meal I find myself turning to these Corn Muffins time and time again. They come together so quickly, the kids can make them for me with little supervision, and they do not take a long time to bake!
Corn Muffins for Breakfast, Lunch, or Dinner!
This is one of those recipes that you will want to print out and add to your favorite recipe book or pin it to have at your fingertips whenever you need it. I love serving these at breakfast, lunch, and dinner!
This Corn muffin recipe uses staple items so you can quickly throw it together without a lot of pre-planning. That’s great for me, especially lately with how busy life has become. Not only does it come together quickly, but these corn muffins are delicious, too!
It is sometimes hard for me to stop sneaking bites of these muffins before dinner time. They are just that good! I even like to have them for breakfast if we have any leftovers. A recipe that you want to snack on, eat for dinner, and again the next day is the BEST in my opinion, and these corn muffins are just that!
Grab your kiddos, a muffin tin, and a bowl, and let your kids mix the corn muffin ingredients together, scoop the batter into the muffin tin and then bake them. Everyone will love making and eating them!
The key to keeping these fluffy and super moist is to not over-mix when you’re making them! Over-mixing the batter will result in tough, dense muffins.
Corn Muffins Recipe Questions Answered:
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 sheet and cut into squares for serving. While corn muffins are typically 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?
How to Make Corn Muffins Recipe:
- First, prepare a muffin tin with paper liners and preheat oven to 400 degrees.
- Whisk together the dry ingredients.
- Next, beat together the wet ingredients in a large measuring cup and add to the dry ingredients. Stir until all of the ingredients are combined.
- Scoop the batter into the muffin cups and bake for 15-20 minutes until golden.
- Finally, cool for 10 minutes before serving.
How to get the kids involved with this recipe:
- Ages 2-3: Have your kiddo place the muffin liners in the muffin tin.
- Ages 4-5: Let them stir the ingredients together. You don’t want to over mix so this will be easy!
- Ages 6-8: Let them scoop the mixture into the muffin tin.
- Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
- Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Discover why we love getting the kids involved in the kitchen and more tips in our How to Get Kids Involved In Cooking article.
The flavor and 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.
What goes with Corn Muffins:
More $5 Recipes:
- Brown Sugar Glazed Carrots
- Buttermilk Sheet Pan Pancakes
- Crock Pot Greek Yogurt
- Dry Roasted Chickpeas
- Eggs Benedict Breakfast Braid
- English Muffin Pizzas
- French Toast with Blueberry Syrup
- Green Smoothie
- Instant Pot Refried Beans
- Mango Banana Smoothie
- Red Velvet Buttermilk Waffles
How long is this good for:
- Serve: Serve plain or 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 3 days.
- Freeze: Wrap each muffin in 2 layers of plastic wrap and 2 layers of foil. Then, place the muffins in a freezer-safe bag. Stored this way, the muffins will keep for 4-6 months in the freezer.
How much will this cost:
RECIPE COST: $3.04
PRICE PER SERVING: $0.26
- 1 cup all-purpose flour – $0.19
- 1 cup yellow cornmeal – $0.48
- 1/4 cup granulated sugar – $0.06
- 2 teaspoons baking powder – $0.30
- 1/2 teaspoon baking soda – $0.01
- 1 teaspoon salt – $0.01
- 1 large egg – $0.10
- 1/3 cup milk – $0.05
- 4 tablespoons butter – $0.40
- 1 cup sour cream – $1.44
To find out more about how we price our recipes, check out Budget Recipes Explained.
- 4 tablespoon ice cream scoop
- wire rack
- muffin tin
- large bowl
- muffin liners
- 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
- Preheat oven to 400 degrees F. Line a muffin tin with paper liners.
- Whisk together the dry ingredients in a large bowl.
- Beat together the wet ingredients in a large measuring cup, 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.