Corn Bread Muffin Recipe

A golden-brown muffin sits on a white plate, accompanied by a honey dipper with honey pooling beside it. The background features a soft, light blue fabric and a blurred second plate and glass jar.

5 from 11 ratings

After two weeks and seven test batches, I finally cracked the code to bakery-style corn muffins with a super dome—the most requested muffin recipe from my audience. I broke the traditional 1:1 flour-to-cornmeal ratio, finding that 3 cups flour to 1 cup cornmeal creates the perfect balance of rise, texture, and flavor.

Prep Time10

Cook Time22

Rest Time30

Course: Dessert

Cuisine: American

Keyword: corn muffins

Servings: muffins

Author: Beth

Equipment

Ingredients

Corn Muffins

3 cups (360g) all-purpose flour
1 cup (156g) fine ground yellow cornmeal *see note
½ cup (99g) granulated sugar
2 Tablespoons baking powder
1 tsp salt
3 large eggs
1 cup (240ml) buttermilk
8 Tablespoons (113g) unsalted butter melted & cooled
½ cup (118ml) neutral oil can also use olive oil, avocado oil, or canola oil
¼ cup honey

Honey Butter Glaze

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

Variations

For a cheesy, slightly spicy twist, add 1-2 sliced jalapeños (keep the seeds for extra heat) and ¾ cup shredded cheddar cheese to the batter.
For extra texture and a little natural sweetness, mix 1 cup of corn into the batter. You can use drained canned corn or thawed frozen corn—both work well!
Add ½ cup of cooked, crumbled bacon and ¾ cup shredded cheddar cheese for a smoky, savory muffin.

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 Tablespoons 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 (240ml) buttermilk, 8 Tablespoons (113g) unsalted butter, ½ cup (118ml) neutral oil, ¼ cup 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 or corn, 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 Tablespoons unsalted butter, 2 Tablespoons honey, 3 Tablespoons 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.

Video

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.

Nutrition