These corn muffins have been a favorite in my kitchen for years, adapted from a recipe that originally inspired me from Bouchon Bakery. They’re a little different from traditional cornbread—softer, more tender, and just sweet enough, with actual kernels of corn folded throughout.

One thing I’m particular about is the cornmeal. I use a fine-ground white cornmeal, which gives you all that wonderful corn flavor without the gritty texture that can sometimes come with a coarser grind. The result is an incredibly soft, almost bakery-style crumb with little bursts of sweet corn in every bite.

They’re wonderful warm from the oven with a little butter, but around here, their favorite place is alongside a big bowl of my Slow-Simmered Beef & Bean Chili. That slightly sweet, tender muffin against the rich, boldly seasoned chili is exactly the kind of pairing that makes you want to go back for just one more.

WHAT YOU’LL NEED

• ALL PURPOSE FLOUR: Gives the muffins their soft, tender structure and keeps them lighter than a traditional, crumbly cornbread.
• FINE-GROUND WHITE CORNMEAL: I specifically use a fine-ground white cornmeal here. It gives the muffins their corn flavor without the coarse, gritty texture you can get from traditional cornmeal. The finer grind creates a much softer, more tender crumb—almost somewhere between classic cornbread and a bakery-style muffin.
• BAKING POWDER: Provides the lift, giving the muffins their beautifully rounded tops and light interior.
• SUGAR: These lean slightly sweet, and the sugar also helps create a tender crumb and complements the natural sweetness of the corn.
• SALT: A small but important addition that balances the sweetness and brings the corn flavor forward.
• MILK: Adds richness and moisture while keeping the batter soft and pourable.
• EGGS: Give the muffins structure and richness while helping create that tender, almost cake-like crumb.
• NEUTRAL OIL: Keeps the muffins exceptionally moist—even after they’ve cooled. Use something mild like vegetable, canola, or avocado oil so it doesn’t compete with the corn.
• CORN KERNELS: My favorite part. Actual kernels of corn folded into the batter add little bursts of sweetness and texture throughout the muffins.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1 – Preheat the oven to 325°F and line a standard 12-cup muffin pan with paper liners. In a large mixing bowl, whisk together the all-purpose flour, fine-ground white cornmeal, baking powder, sugar, and salt until evenly combined. Add the whole milk and eggs to the dry ingredients. Mix on low speed for 30 seconds, just until the ingredients begin to come together.

Step 2 – With the mixer running on low speed, slowly pour in the oil in a steady stream. Once incorporated, increase the speed to medium and mix for 30 seconds, until the batter is smooth and well combined.

Step 3 – Using a spatula, gently fold the corn kernels into the batter just until evenly distributed, taking care not to overmix.

Step 4 – Divide the batter evenly among the 12 lined muffin cups, filling each about ¾ full. Bake at 325°F for about 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack.

FAVORITE PAIRING:

These corn muffins are made for a big bowl of my Slow-Simmered Beef & Bean Chili. Their soft, slightly sweet crumb is the perfect contrast to the chili’s rich beef, warm spices, and gentle heat. I love serving them warm alongside the bowl—perfect for breaking apart and soaking up every last bit of chili.