Corn muffins are so delicious that they have the distinction of having been given the official designation of the “state muffin” of Massachusetts back in 1986. It’s that popular in New England homes! I’ve been sharing some of the most popular foods from each state, one state at a time, in my American Eats series, and corn muffins made the cut for Massachusetts. Corn is a simple vegetable that is a favorite in our house and one that I love working with because of its versatility. Be sure to check out these Corn Fritters, Easy Creamy Corn Casserole, and Corn Chowder. I know lots of folks turn to a box of Jiffy corn muffin mix, but when it’s so easy to make these from scratch, I figure why not? I always have the ingredients on hand and it honestly takes hardly any extra effort to make homemade corn muffins than the boxed variety. Corn muffins are great with baked beans, any kind of barbecue, chili, and other hearty, comforting dishes. They also freeze great so you can make a batch and store extras to have on hand for quick breakfasts or snacks or anytime you are throwing dinner together and want to round out the meal.
Corn Muffin Ingredients
Flour: Regular all-purpose flour will do the job here of lightening the cornbread muffins so they are not overly gritty from too much cornmeal. Cornmeal: I like yellow cornmeal for corn muffins because it’s corn-ier (just making terms up as I go here) and less cakey than white cornmeal, but either would work. Sugar: I like my corn muffins lightly sweetened and granulated sugar does the trick. Honey: Again, for sweetness but also because it adds a hint of honey flavor to corn muffins that I just love! Eggs: These are for binding so the corn muffins aren’t too crumbly. Butter and oil: Best of both worlds here where the oil helps the muffins stay moist and the butter gives flavor. Baking powder and salt: For lift so the muffins puff up and rise and for taste so they aren’t bland. Milk: I find that whole milk works best in baking, but you could use one with less fat content. You could even use buttermilk for a tangier flavor.
How to Make Corn Muffins
Best Corn Muffin Recipe Tips
Don’t overmix the batter. Like most muffins, you get a better texture when you just barely mix the wet ingredients into the dry ingredients. It’s why I recommend stirring them by hand because there is less risk of overmixing. High bake temp. The reason for the high temperature is to make the muffins cook quickly on the outside so they puff up and dome beautifully before the inside cooks as much. This gives muffins their signature shape, but also helps keep them moist inside. Serve these for breakfast, lunch, or dinner. We enjoy these most often as a side with a savory meal like chili or enchiladas (trust me, any kind of cornbread tastes so good with enchiladas!), but my kids love them for breakfast as well and they are great for packing in lunches.
How to Store Corn Muffins
Like any cornbread and most baked goods, these corn muffins are best enjoyed fresh the day that they are made. However, you can store any uneaten muffins in an airtight container at room temperature for 2-3 days before they start tasting stale.
Can you freeze corn muffins?
Yes, you can freeze leftover corn muffins in a freezer safe container or ziploc bag for up to 2 months. Let them thaw on the counter for a few hours before enjoying. You might even want to warm them up in the microwave to freshen them a bit first.
More Dinner Breads
Copycat Texas Roadhouse Rolls Sweet Molasses Brown Bread Soft Garlic Parmesan Homemade Breadsticks Moist Cottage Cheese Cornbread Parker House Rolls Recipe Easy Drop Biscuits
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