Basic Corn Muffins

Basic Corn Muffins

477
Doug Matthews 336

"A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else."
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 154 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

477
  1. 567 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 c...

Most helpful critical review

These came out very dry and hard.

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 c...

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...

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 t...

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. ...

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...

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

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.

Wonderful! Moist and just the right amount of 'sweet'. Just as good the next day as hot out of the oven.

These came out very dry and hard.