New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
Photo of Basic Corn Muffins by Doug Matthews
Watch

Basic Corn Muffins

Rated as 4.46 out of 5 Stars
1k made it  |  598 reviews   |  85 photos
399

Recipe by:

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

Ingredients

30 m servings 154
Original recipe yields 12 servings (12 muffins)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners. Watch Now
  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. Watch Now
  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. Watch Now
You might also like
Sausage Sweet Corn Muffins

These fresh corn and sausage muffins are perfection any time of day.

Moist Chocolate Muffins

Deliciously moist chocolate muffins studded with chocolate chips.
Quinoa Muffins

A great breakfast or lunch recipe for leftover quinoa.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Footnotes

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

Nutrition Facts


Per Serving: 154 calories; 5.9 22.5 3.1 17 196 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 598
Rate and review

  1. 714 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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...

Read more
Most helpful critical review

These came out very dry and hard.

Read more
Most helpful
Most positive
Least positive
Newest

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...

Read more

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...

Read more

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...

Read more

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. ...

Read more

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...

Read more

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

Read more

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.

Read more

These came out very dry and hard.

Read more

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

Read more
More Reviews