These fluffy Corn Muffins are soft, sweet, and tender. They’re full of corn kernels for a flavorful and moist muffin that’s pure comfort food!

I love being able to make people smile through the right combination of butter, sugar, and flour. It never ceases to amaze me that the simplest treats can bring people such pure, unfettered bliss. A simple cookie, a lightly frosted cupcake, or an unadorned brownie let people taste every great flavor.

However, they also allow people to remember the days when their mom would pull out the pan of brownies from the oven and they would burn their fingers trying to get the first one out of the pan. Simple, in baking, can bring lots of happiness. While the embellished cake always brings oohs and aahs, it seems a simple chocolate chip cookie can never be beaten. Same for cornbread.

Cornbread is pure comfort food, and these muffins are one of my favorite ways to enjoy it. They bake up golden brown with a moist, tender crumb that pairs perfectly with a swipe of honey butter. Whether you love your cornbread sweet (hello, Northerners) or on the savory side (Southern-style), these corn muffins strike the perfect balance.

Why You’ll Love These Corn Muffins

  • Quick and easy: Ready in about 30 minutes.
  • Moist and flavorful: Sour cream and butter keep them tender.
  • Customizable: Add corn kernels, cheese, or jalapeños.
  • Perfect for any meal: Serve with chili, BBQ, or enjoy them as a snack.

Tips for the Best Corn Muffins

  • Don’t overmix: Stir until just combined for light, fluffy muffins.
  • Use room temperature ingredients: This helps everything mix smoothly.
  • Try them warm: They’re incredible fresh out of the oven with butter or honey.
  • Make ahead: Bake, cool, and store in an airtight container at room temperature for 2 days or freeze for up to 2 months.

Serving Ideas

  • With honey butter for a classic pairing.
  • Alongside chili, soups, or BBQ.
  • Split and toasted for breakfast with jam.

These corn muffins are a simple, crowd-pleasing recipe you’ll make again and again. Soft, sweet, and perfectly golden—comfort food at its best. Enjoy!

Rachel Conners

Corn Muffins

4.75 from 4 reviews
These fluffy corn muffins are soft, sweet, and tender—with bursts of corn kernels in every bite. They’re quick to make, perfect for sharing, and guaranteed to disappear fast!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins

Ingredients
 

  • 2 cups 10 oz all-purpose flour
  • 1 cup 5 oz yellow cornmeal
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup sour cream
  • ¾ cup 5¼ oz sugar
  • ½ cup whole milk
  • 8 tablespoons 1 stick unsalted butter, melted and cooled
  • 2 large eggs
  • 1 11 oz. can whole corn kernels, drained (optional)

Instructions
 

  • Adjust an oven rack to the middle position and heat the oven to 400 degrees. Grease a 12-cup muffin tin.
  • Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the sour cream, sugar, milk, melted butter, and eggs together until smooth. Gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined. Do not overmix. If using, fold in the corn kernels.
  • Using a greased ⅓-cup measure, portion the batter into each muffin cup. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 15 to 20 minutes, rotating the pan halfway through baking.
  • Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.
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Adapted from The America’s Test Kitchen Family Baking Book