Easy Corn Muffins
These Sweet Corn Muffins are tender, cakey, and just the right amount of sweet—perfect for pairing with chili, soups, or barbecue. Made with simple pantry staples, they come together quickly and bake up golden in just 15–20 minutes. Serve them warm with butter for a cozy, crowd-pleasing side that feels like comfort in every bite.
Servings 12 servings
Calories 219kcal
Ingredients
- ⅓ cup vegetable oil
- 2 large eggs
- 1 ¼ cups milk
- 3 Tbsp butter melted and slightly cooled
- ½ cup yellow cornmeal
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 Tbsp baking powder
- ½ tsp salt
Instructions
- Preheat oven to 350°F.
- Grease or line muffin tins with paper liners. Set aside. I used my silicone muffin pan, so no need for greasing or lining the pan.
- In a large mixing bowl, whisk together vegetable oil, eggs, and milk. Then slowly dizzle in the melted butter while whisking in the melted butter.
- Add in the cornmeal, flour, sugar, baking powder, and salt. Gently stir into the wet ingredients until just combined.
- Divide batter between 12 muffin tin cups, filling ¾ of the way full.
- Bake at 350°F or 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Allow muffins to cool for 1-2 minutes before transferring from the pan to a cooling rack.
- Serve warm with butter.
Nutrition
Serving: 1serving | Calories: 219kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 246mg | Potassium: 88mg | Fiber: 1g | Sugar: 10g | Vitamin A: 168IU | Calcium: 98mg | Iron: 1mg