18 Delicious Corn Muffin Recipes for Every Occasion

There’s something undeniably comforting about the warm, buttery aroma of corn muffins fresh from the oven. Whether you’re whipping up a quick breakfast, packing a lunchbox treat, or rounding out a cozy dinner, these golden gems are a versatile favorite. From classic to creative twists, we’ve gathered 18 delicious corn muffin recipes that promise to delight your taste buds for every occasion. Let’s get baking!

Classic Buttermilk Corn Muffins

Nothing says comfort like a warm, buttery corn muffin fresh from the oven. This classic buttermilk version is tender, slightly sweet, and perfect alongside any meal.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
3. In another bowl, mix 1 cup buttermilk, 1 large egg, and 1/4 cup melted unsalted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake at 400°F for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

The secret to these muffins’ irresistible texture? The buttermilk adds a subtle tang and keeps them incredibly moist. Perfect for breakfast or as a side to your favorite soup or chili.

Tip: For an extra touch of sweetness, brush the tops of the warm muffins with a little melted butter and a drizzle of honey.

Sweet Honey Corn Muffins

These Sweet Honey Corn Muffins are the perfect blend of sweet and savory, with a moist texture that’ll have everyone reaching for seconds.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup honey
• 1/4 cup unsalted butter, melted
• 1 large egg

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup honey, 1/4 cup melted unsalted butter, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

The honey in these muffins not only adds a natural sweetness but also ensures they stay wonderfully moist for days. Perfect for breakfast or as a side to your favorite soup or chili.

Tip: For an extra touch of sweetness, drizzle a little more honey on top of the muffins right after they come out of the oven.

Jalapeño Cheddar Corn Muffins

Spice up your baking routine with these Jalapeño Cheddar Corn Muffins, where every bite packs a flavorful punch.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup unsalted butter, melted and cooled
• 1 large egg
• 1 cup shredded sharp cheddar cheese
• 2 jalapeños, seeded and finely diced

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/2 cup melted unsalted butter, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1 cup shredded sharp cheddar cheese and 2 finely diced jalapeños.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

These muffins strike the perfect balance between spicy and cheesy, with a moist crumb that’s irresistible straight from the oven.

Tip: For an extra kick, leave some seeds in the jalapeños or add a pinch of cayenne pepper to the batter.

Blueberry Corn Muffins

These Blueberry Corn Muffins combine the sweet burst of blueberries with the hearty texture of cornmeal for a delightful twist on a classic.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 400°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup fresh blueberries.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake at 400°F for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

The contrast between the juicy blueberries and the crumbly cornmeal creates a muffin that’s both moist and satisfyingly textured.

Tip: For an extra touch of sweetness, sprinkle the tops of the muffins with a little sugar before baking.

Maple Bacon Corn Muffins

These Maple Bacon Corn Muffins combine the sweet and savory flavors of maple syrup and crispy bacon in a tender, golden muffin that’s perfect for breakfast or brunch.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup maple syrup
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 6 strips bacon, cooked crispy and crumbled

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup maple syrup, 1/2 cup milk, 1/4 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the crumbled bacon.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 15-18 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

The real magic of these muffins lies in the contrast between the smoky bacon and the sweet maple syrup, creating a flavor that’s irresistibly good.

Tip: For an extra maple kick, drizzle a little extra syrup over the warm muffins before serving.

Pumpkin Spice Corn Muffins

These Pumpkin Spice Corn Muffins blend the cozy flavors of fall with the comforting texture of classic cornbread, creating a perfect side for your autumn meals.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp pumpkin pie spice
• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1/2 cup milk

Instructions

1. Preheat your oven to 375°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/2 cup granulated sugar, 1 tbsp baking powder, 1 tsp salt, and 1 tsp pumpkin pie spice.
3. In another bowl, mix 1 cup canned pumpkin puree, 1/2 cup melted unsalted butter, 2 large eggs, and 1/2 cup milk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

The magic of these muffins lies in their moist, tender crumb and the way the pumpkin spice subtly enhances the cornmeal’s natural sweetness.

Tip: For an extra touch, drizzle the cooled muffins with a simple glaze made from powdered sugar and a splash of milk.

Gluten-Free Corn Muffins

These gluten-free corn muffins are a delightful twist on the classic, offering a tender crumb and sweet corn flavor that everyone will love.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk (dairy or non-dairy)
• 1/4 cup unsalted butter, melted
• 1 large egg

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the gluten-free all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
3. In another bowl, mix the milk, melted unsalted butter, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

What sets these muffins apart is their perfect balance of sweetness and corn flavor, with a texture that’s moist yet light. They’re ideal for those mornings when you crave something comforting but need to keep it gluten-free.

Tip: For an extra touch of sweetness, drizzle the muffins with honey right after baking.

Vegan Corn Muffins

These Vegan Corn Muffins are the perfect blend of sweet and savory, with a moist, tender crumb that’ll have everyone reaching for seconds.

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsweetened almond milk
• 1/3 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt.
3. In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.

The apple cider vinegar in these muffins not only helps them rise but also adds a subtle tang that balances the sweetness perfectly.

Tip: For an extra touch of sweetness, drizzle the tops with a little maple syrup right after baking.

Cornbread Muffins with Creamed Corn

These Cornbread Muffins with Creamed Corn are the perfect blend of sweet and savory, with a moist texture that’ll have everyone reaching for seconds.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup creamed corn
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup creamed corn, 1/2 cup milk, 1/4 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.

The creamed corn not only adds a subtle sweetness but also ensures these muffins stay incredibly moist. Perfect for pairing with chili or enjoying on their own as a snack.

Tip: For an extra touch of sweetness, drizzle the muffins with honey before serving.

Cheesy Corn Muffins

These Cheesy Corn Muffins are the perfect blend of sweet corn and sharp cheddar, baked into a tender, golden muffin that’s irresistible straight from the oven.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup shredded sharp cheddar cheese
• 1 cup canned corn kernels, drained

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1 cup shredded sharp cheddar cheese and 1 cup canned corn kernels.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake at 400°F for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

The secret to these muffins’ irresistible texture is the combination of cornmeal for crunch and canned corn for bursts of sweetness. Perfect for brunch or as a side to your favorite soup.

Tip: For an extra cheesy top, sprinkle a little more cheddar on the muffins before baking.

Herbed Corn Muffins

These Herbed Corn Muffins are the perfect blend of sweet and savory, with a tender crumb that’s packed with fresh herbs for a flavorful twist on a classic.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh rosemary

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 2 tbsp finely chopped fresh parsley and 1 tbsp finely chopped fresh rosemary.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

The fresh herbs in these muffins create a fragrant aroma and a burst of flavor that elevates them beyond your average cornbread.

Tip: For an extra touch of sweetness, drizzle the warm muffins with a little honey before serving.

Corn Muffins with Fresh Corn Kernels

Nothing says comfort like a warm, buttery corn muffin, especially when it’s speckled with sweet, fresh corn kernels for an extra pop of flavor and texture.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup fresh corn kernels (from about 2 ears)

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat together 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in 1 cup fresh corn kernels.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 15-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

The fresh corn kernels add a delightful sweetness and crunch that sets these muffins apart from the usual cornbread fare. Perfect for breakfast or as a side to your favorite soup or chili.

Tip: For an extra touch of sweetness, drizzle the warm muffins with a little honey before serving.

Spicy Chipotle Corn Muffins

These Spicy Chipotle Corn Muffins bring a smoky kick to your table, perfect for pairing with chili or enjoying on their own.

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 can (4 oz) diced green chilies, drained
• 2 tbsp chipotle peppers in adobo sauce, finely chopped
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced green chilies, 2 tbsp chipotle peppers, and 1/2 cup shredded cheddar cheese.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.

The smoky heat from the chipotle peppers pairs beautifully with the sweetness of the cornmeal, creating a muffin that’s irresistibly flavorful.

Tip: For an extra kick, drizzle the tops with a little extra adobo sauce before serving.

Corn Muffins with Sun-Dried Tomatoes

These Corn Muffins with Sun-Dried Tomatoes are a delightful twist on a classic, offering a savory bite that’s perfect for brunch or as a side at dinner.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/2 cup chopped sun-dried tomatoes.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.

The sun-dried tomatoes add a juicy burst of flavor to these moist, tender muffins, making them a standout at any meal.

Tip: For an extra flavor boost, sprinkle a little grated Parmesan cheese on top of the muffins before baking.

Corn Muffins with Green Chilies

Spice up your muffin game with these Corn Muffins with Green Chilies, a perfect blend of sweet and spicy that’ll have everyone reaching for seconds.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1/2 cup canned green chilies, drained and chopped
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/2 cup canned green chilies and 1/2 cup shredded cheddar cheese.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.

The magic of these muffins lies in the unexpected kick from the green chilies, perfectly balanced by the sweetness of the cornmeal and the richness of the cheddar.

Tip: For an extra flavor boost, try adding a pinch of cumin to the dry ingredients.

Corn Muffins with Rosemary and Thyme

These Corn Muffins with Rosemary and Thyme are the perfect blend of sweet and savory, with a fragrant herbal twist that elevates them from ordinary to extraordinary.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1 tbsp fresh rosemary and 1 tbsp fresh thyme.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 15-18 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

The rosemary and thyme add a delightful earthy note to these muffins, making them a standout side for any meal or a tasty snack on their own.

Tip: For an extra touch of sweetness, drizzle the warm muffins with a little honey before serving.

Corn Muffins with Parmesan and Black Pepper

These Corn Muffins with Parmesan and Black Pepper are the perfect blend of savory and sweet, with a delightful crunch that makes them irresistible.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, mix the milk, melted butter, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the Parmesan cheese and black pepper.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 15-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

The sharpness of the Parmesan and the kick of black pepper elevate these corn muffins beyond the ordinary, making them a standout side for any meal.

Tip: For an extra crispy top, sprinkle a little extra Parmesan on each muffin before baking.

Corn Muffins with Apples and Cinnamon

These Corn Muffins with Apples and Cinnamon are a delightful twist on the classic, offering a sweet and spicy flavor that’s perfect for breakfast or a snack.

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup finely chopped apple
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup cornmeal, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1 cup finely chopped apple and 1 tsp ground cinnamon.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

The addition of apple and cinnamon not only adds a burst of flavor but also keeps the muffins incredibly moist. Perfect for those who love a little sweetness in their cornbread!

Tip: For an extra cinnamon kick, sprinkle a little extra on top of the muffins before baking.

Conclusion

We hope this roundup of 18 delicious corn muffin recipes inspires your next baking adventure! Whether you’re after something sweet, savory, or a bit of both, there’s a recipe here for every occasion. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy baking!

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