Basic Corn Muffins Recipe - Allrecipes.com
Basic Corn Muffins Recipe
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Basic Corn Muffins
See how to make simple, versatile, and delicious corn muffins. See more
  • READY IN 30 mins

Basic Corn Muffins

Recipe by  

"A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
  3. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2003

I have also been tweaking this recipe some by adding an extra quarter cup of cornmeal and substituting buttermilk for regular milk - it gives it a cakier appearance and moistens it a little. I can't leave well enough alone. Thanks.

 
Most Helpful Critical Review
Aug 18, 2003

These came out very dry and hard.

 
Jul 12, 2003

I was looking for a quick, minimal mess recipe to whip up for breakfast on Father's Day. This recipe just messed up one bowl, baked off beautifully (I made them mini muffins) and were a big hit for our cowboy theme Father's Day for Dad. The kids loved them and they were moist and sweet. They popped right out of the muffin pan without any resistance. I will keep this recipe handy for future use.

 
Aug 31, 2009

WhooEEEE, are these good! I don't eat corn bread or corn muffins often (like maybe twice in my life) but given THESE corn bread muffins I may just be enjoying them more often! I made just half the recipe, but still used 1 whole egg, and reduced the sugar by 2 teaspoons. In a full recipe, this would mean using 2 eggs rather than one, and reducing the sugar by a good tablespoon. To this half recipe I added about 1/2 cup of a 4-cheese Mexican Cheese Blend and a chopped, small jalapeno pepper. I used a stone ground corn meal, which added great texture, and the extra egg made these deliciously moist. The cheese and jalapeno provided exceptional flavor and added color and interest. So simple to throw together I don't know why anyone would use a boxed mix (especially since I've heard reports of bugs coming along in the box for the ride!) Great recipe Doug! Thanks for sharing!

 
Jan 13, 2012

Oh my! These corn muffins are fabulous and while the title implies "basic" or simple, I have to say they're simply delicious and a great base for whatever whatever add-in suites your tastebuds. Being that this was my first time making these I went the pure route. I did however use 1 1/4 cup of cornmeal and 3/4 cup of flour, veg. oil (no canola on hand) and subbed buttermilk for the regualr milk. The result was nothing less than a wonderful, moist muffin that melts in your mouth. These would be great as a side to BBQ pork, chili, soups, and stews. The leftovers were equally good with butter and jelly in the morning with a cup of tea. Thanks Doug for a wonderful recipe!

 
Mar 08, 2011

I followed the recipe exact only cooking it in my cast iron skillet. I did add a couple tablespoons of butter to the skillet and melted it in the hot oven before pouring the batter in. This came out a little dry. Next time, I might add a couple tablespoons of honey and a little more milk.

 
Jun 21, 2003

Very good recipe! I made these while talking over the counter, the recipe is easy! I will make these again.

 
Apr 14, 2003

Delicious!! Not dry at all and not too sweet (as I was afraid it might be). This will be the recipe I use from now on.

 

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Nutrition

  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 196 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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