Rich and Buttery Corn Muffins

Recipe Overview

Total Time: 40 minutes (includes preparation and baking)

Servings: 12 muffins

User Reviews: 232 comments

Description

These Rich and Buttery Corn Muffins feature a golden, crispy exterior balanced by a tender, moist interior. Infused with the nutty depth of stone-ground cornmeal and finished with a generous dusting of Demerara sugar, they offer a versatile indulgence for breakfast, brunch, or as a savory side to chili, soup, or gravy.

Ingredients

• 1 cup (255 grams) unsalted butter, melted and cooled to room temperature (2 sticks)

• 2 cups (240 grams) coarse or stone-ground cornmeal

• 1½ cups (190 grams) all-purpose flour

• ⅔ cup (165 grams) granulated sugar

• 1½ tablespoons baking powder

• 1 teaspoon fine sea salt

• ¼ teaspoon baking soda

• 1 cup (240 milliliters) sour cream or whole-milk Greek yogurt

• ½ cup (120 milliliters) whole milk

• 2 large eggs, at room temperature

• Demerara sugar, for sprinkling (optional)

• Softened butter, for serving

Preparation

Step 1: Preheat and Prep the Muffin Tin

Preheat the oven to 400°F (205°C). Generously grease a 12-cup muffin tin with softened butter, ensuring even coverage of the tin’s interior and rim edges to prevent sticking and promote crispy edges.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, sea salt, and baking soda until thoroughly blended, eliminating lumps for uniform distribution of leavening agents.

Step 3: Combine Wet and Dry Ingredients

In a separate bowl, whisk the cooled melted butter, sour cream (or Greek yogurt), whole milk, and room-temperature eggs until smooth. Gently fold the wet mixture into the dry ingredients using a spatula, stopping when small lumps remain (overmixing reduces airiness).

Pro Tip: For a taller, more defined "crown" (rounded top), let the batter rest 10–15 minutes after mixing to allow liquids to fully absorb into the cornmeal and flour, enhancing texture and rise.

Step 4: Fill and Bake

Scoop the batter into the tin, filling each cup nearly to the rim (the batter will rise during baking). Sprinkle tops with Demerara sugar for a caramelized finish.

Bake for 18–22 minutes, rotating the tin halfway through to ensure even browning. Muffins are done when edges are deep golden-brown and a toothpick inserted into the center comes out with moist crumbs (not wet batter).

Step 5: Cool and Serve

Let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Serve warm with softened butter for maximum richness, or at room temperature as a versatile side.

User Reviews & Creative Variations

• Waffle Transformation: "Turn the batter into waffles for extra crispy edges—ideal with chili, soup, chicken & gravy, or even butterscotch ice cream. You’re welcome!"

• Resting Hack: "For a better muffin crown, let the batter rest 10–15 minutes after mixing (with lumps intact)—liquids absorb into the cornmeal, creating a taller, richer top."

• Savory Upgrade: "Skip Demerara sugar and add crumbled bacon bits for a savory twist—best. muffins. ever."

• Recipe Success: "Followed exactly as written—so good! Doubling the recipe next time."

• Jalapeño & Turbinado Twist: "Added diced jalapeños and turbinado sugar—they were a HIT with my family."

• Sticking Solution: "Muffins stuck to my cast-iron pans! Use liners next time to avoid crumbling."