This Corn Muffin Recipe is better than the box mix! These moist, sweet and perfect corn muffins come together easily in one bowl in mere minutes! Drop the box and make them from scratch! Different from my Classic Southern Cornbread and Hot Water Cornbread but totally irresistible! Make it even better by serving with Black Eyed Peas, Pinto Beans, Mustard Greens or Collard Greens!!
CORN MUFFINS FROM SCRATCH
I must admit corn muffins made with Jiffy was a mainstay in my house growing up. It was sweet, moist, and most importantly quick. If you had a box of Jiffy in your pantry, a world of possibilities opened up. With just a few ingredients tossed into the mix, cornbread deliciousness could happen.
When I started making cornbread from scratch, I could not imagine using Jiffy or any box mix going forward. I wondered why I didn’t always make it from scratch since it was seriously so easy.
CORN MUFFIN RECIPE INGREDIENTS
After working on several different recipes, I wanted to create a corn muffin recipe that reminded me of the ones straight out of the box from my childhood. These definitely fit the bill.
The ingredients that truly make this corn muffin recipe super simple and perfect are:
- Corn Meal
- Two Leavenings
- Sour Cream
A combination of both all purpose flour and yellow cornmeal is perfect for this recipe. Too much cornmeal will make these too gritty. The addition of flour helps to balance them making them perfect muffins.
If you adore sweet corn muffins like the Jiffy mix, then you must add granulated sugar. This cornbread is definitely more on the sweet side but it is so delicious. Salt is always necessary even when adding sweetness. It will help to balance the flavors.
I use two leavenings: both baking powder and baking soda, to give a healthy lift to the muffins.
One egg is used for structure but when it comes to moistness, I have a combo of three ingredients: Buttermilk, Oil and Sour Cream.
Buttermilk and sour cream add such a wonderful moistness and rich tangy flavor. The oil just helps to coat the batter a bit more so you will definitely taste delicious muffins in the end.
HOW TO MAKE JIFFY CORN MUFFINS HOMEMADE and MOIST
These corn muffins are seriously moist which is extremely important. As .I mentioned above, cornbread can sometimes have a reputation for being too dry so I took that out of the equation by adding both sour cream, oil and buttermilk. The tang of the buttermilk is also incredible for flavor.
I also added a nice dose of sugar to these babies. I happen to like sweet cornbread even though my people are from the South and swear sweet cornbread is blasphemy. I figure you can just scale back some of the sugar if it is too much for you.
The end result is a perfect corn muffin that tastes absolutely sensational. Make these in one bowl and see how easy it can be. Whether you serve them with a big heaping bowl of my fajita chili or eat them alone, I guarantee you will rethink the box next time. And for a fun super kick, add some of this Pimento Cheese to the mix!
If you like this corn muffin recipe, you’ll love these other cornbread recipes below:
- BROWN BUTTER HONEY CHILD CORNBREAD
- MAPLE RUM SWEET POTATO CORNBREAD
- EASY MEXICAN CORNBREAD
- FRIED CORNBREAD
- BROWN BUTTER PUMPKIN CORNBREAD
- MAPLE BACON CORN MUFFINS
Corn Muffin Recipe (Corn Muffins)
- 1 1/4 cup cornmeal
- 3/4 all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup oil
- 1/4 cup sour cream
- Preheat oven to 400 degrees and line muffin pan with muffin liners.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until combined.
- In a separate medium sized bowl, whisk together buttermilk, egg, oil and sour cream until combined then pour wet ingredients into dry ingredients and mix until it just comes together. No need to overmix but make sure it is well combined.
- Add batter to muffin liners going about ⅔-¾ of the way up and bake for 14-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool and enjoy.
Made these twice now and they truly are the best corn muffins I’ve ever had! I love my corn muffins too, I’m always trying out new recipes. This one is my new favorite!
I will definitely make these! I normally use (and love) Jiffy mix. There is one thing I always add to any cornbread recipe: well-drained whole kernel corn. I have been doing that for years, and I love the taste. Oh, and I am also from the South and grew up on my grandmother’s dry corn bread. It was good, but I found that I really prefer the moist sweet flavor of Jiffy.