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Rich and Buttery Corn Muffins
Breakfast

Rich and Buttery Corn Muffins

A carefully crafted dish that blends traditional and modern cooking techniques to deliver comforting flavors for every occasion.

⏱️

Cook Time

30 min

🔥

Difficulty

Medium

📂

Category

Breakfast

Recipe Details

Rich and Buttery Corn Muffins

Recipe Overview

  • Total Time: 40 minutes

  • Rating: 4/5 (based on 1,373 reviews)

  • Number of Comments: 232

Description

These golden corn muffins, crafted with generous amounts of melted butter and sour cream, feature a moist, rich texture with a delicately crumbly finish. Their light sweetness is balanced by a deep, authentic corn flavor, achieved optimally with coarsely ground cornmeal (rather than fine cornmeal, typically found on supermarket shelves), which also contributes a pleasant, subtle grainy mouthfeel.

Key Ingredients

  • Coarsely ground cornmeal: 1 cup (critical for deep corn flavor and texture; avoid fine varieties).

  • All-purpose flour: 1 cup (stabilizes structure).

  • Melted unsalted butter: ½ cup (primary fat for richness and moisture).

  • Sour cream: ½ cup (adds tang and tenderness).

  • Large eggs: 2 (provide structural integrity).

  • Granulated sugar: ¼ cup (for mild sweetness).

  • Leavening agents: Baking powder (2 tsp), baking soda (½ tsp), salt (¼ tsp).

  • Liquid: Buttermilk (¼ cup, recommended for tang; substitute with milk if unavailable).

Preparation Steps

  1. Preheat & Prep: Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with silicone liners for easy release.

  2. Dry Mix: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until uniformly blended.

  3. Wet Mix: In a separate bowl, combine melted butter, sour cream, and eggs. Whisk vigorously until emulsified. Add buttermilk (or milk) and mix again.

  4. Combine: Pour the wet mixture into the dry ingredients. Gently stir with a spatula until just incorporated—do not overmix (lumps are acceptable to preserve a tender crumb).

  5. Fill & Bake: Divide batter evenly into muffin cups (filling ⅔ full). Bake 18–20 minutes, or until a toothpick inserted into the center emerges clean. The tops will be golden-brown.

  6. Cooling: Remove muffins from the tin immediately and cool on a wire rack for 10 minutes before serving.

Serving & Storage

  • Serving: Enjoy warm from the oven, slathered with additional melted butter. For a crispy exterior, slice in half, broil under high heat for 1–2 minutes, then serve.

  • Storage: Cool completely, store in an airtight container in the refrigerator for up to 4–5 days. Freeze individually (wrapped in parchment) for up to 1 month; thaw overnight in the fridge before eating.

Featured In

A Muffin to Top Them All (a curated collection of premium muffin recipes).

Note: For best results, use freshly ground or specialty coarsely milled cornmeal to elevate the authentic corn aroma and texture.