Corn Muffins Recipe

Most corn muffin recipes use equal parts flour and cornmeal, and my first batch with that ratio came out heavy and dry. Over 7 test batches, I landed on 3 cups of flour to 1 cup of cornmeal, no baking soda and a 30 minute rest in the fridge. That’s what gives these corn muffins their tall dome and soft crumb. They’re a little sweeter than a classic corn muffin, just like my readers asked for!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

These corn muffins are without a doubt, the best we have ever eaten. The recipe was so easy to follow, and the results were spectacular. Worth the effort and definitely better than any box mix we have tried.

-Denise

I’ve Tested and PERFECTED The Best Cornbread Muffins

For the past two weeks, I’ve been knee-deep in developing what might be the most requested muffin recipe ever: bakery-style corn muffins. My audience has been asking for this one for over a year and a half, and to be honest, I put it off.

Why? Because I didn’t grow up eating corn bread muffins, and I wasn’t sure I had the deep-rooted experience to call myself a corn muffin expert. But after 7 test batches, meticulously adjusting ratios, ingredients, and techniques, I can confidently say: I’ve cracked the code to perfect, sky-high, bakery-style corn muffins.

What My Audience Wanted From This Corn Muffin Recipe

Before diving into recipe development, I polled my audience to see what they actually wanted in a corn muffin recipe. The two biggest requests were:

1. A huge super dome—which happens to be my specialty!
2. A sweeter corn muffin—not overly sweet, but sweeter than a traditional, lightly sweetened corn muffin.

Breaking the Traditional Corn Bread Muffin Formula

Most corn muffin recipes use a 1:1 ratio of flour to cornmeal, but my first test batch following this standard was a disaster—heavy, dense, and dry. It couldn’t rise properly, and that super dome my audience wanted? Nonexistent.

So I went against the grain (literally) and adjusted the ratio to 3 cups flour to 1 cup cornmeal. This was the perfect balance—enough corn flavor and texture while still allowing the muffin to rise tall and stay soft.

The Role of Sugar & Leavening

The second key request was a sweeter muffin. I tested different sugar levels until I landed on the perfect amount—sweet, but not cupcake-sweet.

Then came leavening. I experimented with baking powder and baking soda, but found that baking soda actually made my muffins crumbly—so I eliminated it entirely. Instead, I used 2 full tablespoons of baking powder. Yes, that’s a lot, but it’s exactly what’s needed to give these denser muffins the powerful lift they require.

Fat Matters: Butter & Oil for the Perfect Texture

For the best combination of flavor and moisture, I used both butter and oil. Butter adds richness, while oil ensures the muffins stay soft and tender instead of drying out.

And here’s a key lesson I learned from my lemon muffins: Muffin batters that contain butter benefit from a 30-minute rest in the fridge. This extra rest time (compared to my usual 15-minute counter rest) allows:

• The butter to solidify, which contributes to structure.
• The baking powder to fully activate, leading to an even thicker batter that bakes up with a super dome.

The Verdict? Worth Every Test Batch

These bakery-style corn muffins check all the boxes:

• Super tall dome
• Perfectly balanced corn flavor
• Moist, tender crumb with just the right sweetness

It took two weeks and seven test batches, but I can now say with confidence—this is the ultimate corn muffin recipe. And now, I just might officially claim the title of bakery-style corn muffin expert.

Oh yeah, I can’t forget to mention the honey butter glaze—because what’s a bakery-style corn muffin without a little extra indulgence? This dreamy, buttery glaze is made with butter, honey, milk, and powdered sugar, creating the perfect dip or drizzle to take these muffins over the top. Think warm, golden muffins dunked in sweet honey butter goodness—because sometimes, more is more. 😍

Corn Muffin Ingredients

Here’s what goes into these corn muffins and why. You’ll find the full amounts in the recipe card.

• All-purpose flour: 3 cups (360g), which is three times the cornmeal. That ratio is what lets these muffins rise tall and stay soft.
• Cornmeal: I use 100% fine ground yellow cornmeal, but medium grind works too. Don’t use anything labeled cornmeal mix, because it already has flour and leavening in it.
• Granulated sugar: I tested several amounts to get these sweeter than a classic corn muffin without tasting like a cupcake.
• Baking powder: A full 2 tablespoons gives this thick batter its lift. There’s no baking soda here, because it made my test batches crumbly.
• Buttermilk: It keeps the muffins moist with a soft, tender texture. Out of buttermilk? Here’s how to make buttermilk.
• Unsalted butter: Melted and cooled. It adds richness, and it firms back up during the fridge rest to give the batter structure.
• Oil: Any neutral oil works, including olive, avocado or canola. It keeps the muffins moist and tender.
• Honey: It goes in the batter, and you’ll use more in the honey butter glaze.

You’ll also need eggs and salt. The amounts are all in the recipe card.

How to Make The Best Corn Muffins

Follow my step-by-step instructions and you can’t go wrong:

1. Notes: This recipe requires a 30 minute rest of the batter in the fridge before baking. The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. If you don’t have a kitchen scale, follow this method: Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour. Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour. Use the back of a butter knife to level off the excess.
2. Combine dry ingredients. In a mixing bowl combine the flour, cornmeal, granulated sugar, baking powder, and salt. Stir with a spoon to combine, set aside.
3. Combine wet ingredients. In a larger mixing bowl combine the eggs, buttermilk, oil, cooled & melted butter, and honey. Stir to combine.

4. Combine wet and dry ingredients. Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick!
5. Rest batter and prep oven. Cover the bowl with plastic wrap, place in the fridge to allow the batter to rest for 30 minutes. Preheat the oven to 425ºF / 220ºC when 10 minutes is remaining.

6. Prep muffin pan. For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. The photos show a heaping ½ cup of batter. Cover the bowl with the remaining batter and return to the fridge.
7. Bake and cool. Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. The bake time at 350ºF is variable and will ultimately depend on how much batter you put in each well. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF.

To Make the Honey Butter Glaze

1. Combine wet ingredients. In a microwave safe bowl, combine the butter, honey and milk. Microwave until the butter is melted, about 30 seconds. Whisk to combine.
2. Mix in powdered sugar. Sift the powdered sugar to avoid a clumpy glaze. Whisk the powdered sugar into the mixture.
3. Adjust and dip or drizzle. Add more milk if necessary. You want the glaze to be runny. Dip the muffins into the glaze or drizzle over the tops.

How to Create Bakery Style Muffins

Bakery style muffins are known for their tall, domed tops. These four steps are how I get them, here and across my muffin recipes.

1. The Rest Period

When muffin batter has butter in it, a 30 minute rest in the fridge is key to a tall dome. The butter firms up, which gives the batter a sturdier structure that holds its shape in the oven. The starch in the flour soaks up liquid and swells, which makes the crumb softer. And the baking powder starts working, so the batter thickens and rises higher.

2. Fill Every Other Muffin Cup

Line a 12 count muffin pan with 6 liners, so you fill every other well. That gives each muffin room to spread and dome without running into the one next to it. It also helps the tops brown, so you get a golden muffin top!

3. Fill Them To The Top

Fill your liners all the way to the top with batter. It goes against what you’ve probably heard, but it’s how these muffins get their height.

4. Bake at High Temperature Initially

Start the muffins at 425ºF, then lower the oven to 350ºF. The high heat makes the batter rise fast and sets the outside of the muffin, and that’s what shapes the dome.

Not enough stars to rate this recipe! WOW Excellent recipe….no adjustments made just a whole lot of happiness!

-Nicole

How to Properly Measure Flour

I measure all my flour in grams on a kitchen scale. It’s the most accurate way to measure. This recipe calls for 360g of all-purpose flour and 156g of cornmeal, and the 3:1 ratio between them is what makes the dome. Get the flour right and you’ll get tall corn muffins!
If you don’t have a kitchen scale, follow this method. 

• Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
• Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
• Use the back of a butter knife to level off the excess. You’ll need to repeat the aerating process after filling each cup.

Corn Muffin Variations

Want to switch up your corn muffins? I tested all four of these, and every one starts with the same batter.

• Cheddar and Jalapeño: Add 1 to 2 sliced jalapeños and ¾ cup of shredded cheddar cheese to the batter. Keep the seeds if you want extra heat.
• Whole Corn Kernels: Mix 1 cup of corn into the batter for extra texture. Drained canned corn or thawed frozen corn both work.
• Bacon Cheddar: Add ½ cup of cooked, crumbled bacon and ¾ cup of shredded cheddar cheese for a smoky, savory muffin.
• Chili Spiced: Mix ½ teaspoon of chili powder and ¼ teaspoon of smoked paprika into the batter for a subtle, smoky heat.

How to Make Gluten Free Corn Muffins

Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results. It’s the same recipe whether you bake it gluten free or not, so one batch works for the whole table.

How to Store, Make Ahead, and Freeze Corn Muffins

Corn muffins don’t need to go in the fridge. If you’ll eat them within 24 hours, leave them uncovered on the counter. They won’t dry out in a day.

Storing them in a sealed container right away can make them soggy, because muffins are so moist. For 2 to 4 days, line an airtight container with paper towels. Add the muffins in a single layer and cover them with another layer of paper towels. If the paper towels get damp around day 2 or 3, swap in fresh ones.

To make ahead, cover the batter and refrigerate it for up to 24 hours. Scoop it straight from cold and bake as directed, adding a couple of minutes if needed since the batter starts out cold.

To freeze, wrap each cooled muffin in plastic wrap, then put them in a zip top bag or airtight container. Freeze for up to 3 months. Thaw on the counter for about 1 hour, or unwrap and microwave in 20 second intervals.

Corn Muffin Recipe FAQs

Love these corn muffins!!!! I ran out of honey so I did not make the glaze for the top but I’m sure that would have only made them even better, if that’s possible! They were very moist and perfectly sweetened. I achieved the perfect dome just like recipe, I love when that happens. They were a hit with the family. I can’t wait to try them again with the honey butter glaze. These are a winner!

-Sharon

More Muffin Recipes

• Best Chocolate Chip Muffin Recipe
• White Chocolate Raspberry Muffins
• Orange Muffins
• Coffee Cake Muffins

4.86 from 27 ratings

Tap stars to rate!

Corn Muffin Recipe

By: Beth

Prep Time: 10 minutes minutes

Cook Time: 22 minutes minutes

Rest Time: 30 minutes minutes

Servings: 8 muffins

Pin Rate Print

Tall, domed corn muffins with a soft, tender crumb and just the right sweetness. After 7 test batches, I landed on 3 cups of flour to 1 cup of cornmeal, no baking soda and a 30 minute fridge rest. Dip them in the honey butter glaze!

Video

Equipment

• Muffin Pan
• 4 Tbsp scoop
• Kitchen Scale

Ingredients

Corn Muffins

• ▢ 3 cups (360g) all-purpose flour
• ▢ 1 cup (156g) fine ground yellow cornmeal, *see note
• ▢ ½ cup (99g) granulated sugar
• ▢ 2 Tbsp baking powder
• ▢ 1 tsp salt
• ▢ 3 large eggs
• ▢ 1 cup (227g) buttermilk
• ▢ 8 Tbsp (113g) unsalted butter, melted & cooled
• ▢ ½ cup (100g) neutral oil, can also use olive oil, avocado oil, or canola oil
• ▢ ¼ cup (84g) honey

Honey Butter Glaze

• ▢ 2 Tbsp unsalted butter
• ▢ 2 Tbsp honey
• ▢ 3 Tbsp milk
• ▢ 1 ½ cup (169g) powdered sugar, sifted to avoid a clumpy glaze

Variations

• ▢ Cheddar Jalapeño: Add 1 to 2 sliced jalapeños and ¾ cup shredded cheddar cheese to the batter. Keep the seeds if you want extra heat.
• ▢ Whole Corn Kernels: Mix 1 cup of corn into the batter. Drained canned corn or thawed frozen corn both work.
• ▢ Bacon Cheddar: Add ½ cup cooked, crumbled bacon and ¾ cup shredded cheddar cheese to the batter.
• ▢ Chili Spiced: Mix ½ teaspoon chili powder and ¼ teaspoon smoked paprika into the batter.

Instructions 

Corn Muffins

• Notes: 1. This recipe requires a 30 minute rest of the batter in the fridge before baking. 2. The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. If you don’t have a kitchen scale, follow this method: Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour. Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour. Use the back of a butter knife to level off the excess. 3. This recipe yields 8 super dome muffins.
• In a mixing bowl combine the flour, cornmeal, granulated sugar, baking powder, and salt. Stir with a spoon to combine, set aside.
  3 cups (360g) all-purpose flour, 1 cup (156g) fine ground yellow cornmeal, 1/2 cup (99g) granulated sugar, 2 Tbsp baking powder, 1 tsp salt
• In a larger mixing bowl combine the eggs, buttermilk, oil, cooled & melted butter, and honey. Stir to combine.
  3 large eggs, 1 cup (227g) buttermilk, 8 Tbsp (113g) unsalted butter, ½ cup (100g) neutral oil, ¼ cup (84g) honey
• Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick! If following a variation, add in the sliced jalapeños, cheese, corn, bacon or spices, stir to combine.
• Cover the bowl with plastic wrap, place in the fridge to allow the batter to rest for 30 minutes. Preheat the oven to 425ºF / 220ºC when 10 minutes is remaining.
• For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. The photos show a heaping ½ cup of batter. Cover the bowl with the remaining batter and return to the fridge.
• Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. The bake time at 350ºF is variable and will ultimately depend on how much batter you put in each well. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF.

Honey Butter Glaze, optional

• In a microwave safe bowl, combine the butter, honey and milk. Microwave until the butter is melted, about 30 seconds. Whisk to combine.
  2 Tbsp unsalted butter, 2 Tbsp honey, 3 Tbsp milk
• Sift the powdered sugar to avoid a clumpy glaze. Whisk the powdered sugar into the mixture.
  1 ½ cup (169g) powdered sugar
• Add more milk if necessary. You want the glaze to be runny. Dip the muffins into the glaze or drizzle over the tops.

Last Step: I’d love to hear what you think. Leave a rating and comment here.

Notes

Cornmeal: I used 100% fine ground cornmeal, which I personally prefer over medium grind. However, you can use either. Do not use anything that says cornmeal mix, as that contains flour and leavening. 

Gluten Free: I’ve had great success making this recipe with gluten-free flour! I recommend using King Arthur’s Gluten Free Measure for Measure Flour as a direct 1:1 substitute for all-purpose flour.

Don’t have buttermilk? Learn how to make homemade buttermilk.

To Store: Leave muffins uncovered on the counter for up to 24 hours. For 2 to 4 days, store in an airtight container lined with paper towels, with another layer of paper towels on top. Swap in fresh paper towels if they get damp.

To Make Ahead: This batter can be made ahead of time. Cover and refrigerate it for up to 24 hours, then scoop straight from cold and bake as directed. You may need to add a couple extra minutes to the bake time since the batter is starting out cold.

To Freeze: Wrap each cooled muffin individually in plastic wrap, then place in a zip top bag or airtight container. Freeze for up to 3 months. Thaw on the counter for about 1 hour, or unwrap and microwave in 20 second intervals.

Show Nutrition InfoHide Nutrition Info

Nutrition

Serving: 1muffin | Calories: 530kcal | Carbohydrates: 86g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 673mg | Potassium: 139mg | Fiber: 1g | Sugar: 49g | Vitamin A: 598IU | Vitamin C: 0.1mg | Calcium: 241mg | Iron: 3mg

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Like this recipe? Rate and comment below!