I have been searching for a solid corn muffin recipe for ages. Most of the recipes I tested were either too dry or too sweet. But, thanks to a mistake I made at the grocery store, I was able to achieve what I think is the perfect corn muffin. I accidentally bought corn flour instead of corn meal and decided to swap out half the corn meal in a recipe I was testing with the corn flour. The result is a moist corn muffin with just the right amount of texture and sweetness. These taste delicious warm with a little honey, butter or strawberry jam. They also freeze extremely well.
- 1 cup flour
- 1 cup corn meal
- 1 cup corn flour
- 1 cup sugar
- 1 1/2 tbsp baking powder
- 1 tsp salt
- 1/2 cup salted butter, melted
- 1/2 cup oil (I use olive oil)
- 1 1/4 cups buttermilk
- 3 eggs, at room temperature
- Preheat oven to 350F and line muffin tin with paper liners.
- In a bowl, mix together the flour, corn meal, corn flour, sugar, baking powder and salt. Set aside.
- In a separate bowl, whisk together the butter, oil, buttermilk and eggs.
- Add the wet ingredients to the dry and mix until just combined.
- Use an ice cream scoop to evenly fill the muffin cups with batter. Don’t be afraid to fill the liners to the top to get large, bakery style muffins!
- Bake for 18-20 minutes, until the sides of the muffins are just lightly golden and a toothpick inserted in centre of muffins comes out clean.
*Yield: 12 large muffins