Corn Muffins

Total Time:
55 min
Prep:
5 min
Inactive:
10 min
Cook:
40 min

Yield:
12 muffins
Level:
Easy

Ingredients
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 cup medium cornmeal
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 cups whole milk
  • 1/2 pound unsalted butter, melted and cooled
  • 2 extra-large eggs
Directions

Preheat the oven to 350 degrees F.

Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.


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    I bought a Wilton texas muffin pan a while ago so I think this recipe is perfect for this pan. In reading the comments I did make a few modifications. I used 2cups flour, 2cups yellow course corn meal, 3 large eggs, 2.5 cups sugar and 1tsp vanilla. The result was the sweetness was spot on. As others pointed out they were a little crumbly, but nothing drastic. Its not like they were falling apart when cut. I'd make it again.
    Forgot to add that I got 6 texas sized muffins and 5 regular muffins. The regular muffins were made with one of those silicone muffin pans that have a kind of deep well.
    Well, I have never even thought of making corn muffins. But, I always watch Ina whenever her programme is on in the UK. 
    So, I made these a few weeks ago. Absolutely great! We don't have many of the jumbo size muffin holders. At least I haven't seen that many, even searching on the internet. 
    I used a larger size case, which of course made more muffins. So what? The more the merrier!  
    They were delicious. Baked them for 20-25 mins, so of course they were baked enough. 
    They were no doubt smaller than Ina's so didn't need a longer bake! 
    I do have a fan oven, so adjusted the heat accordingly. Electric fan oven UK, is 160o,  
    Did enjoy them. Frozen some and they too defrosted perfectly. 
    Home baking is no comparison to shop bought packet stuff!  
    Who wouldn't love these? !!!
    Excellent recipe! I cut the recipe in half and mixed the batter by hand and it worked nicely. This reduced clean- up time. Will definitely make again!
    If you have any cooking capabilities, if you follow the recipe, they will turn out amazing. I only had skim milk on hand, rather than whole milk, and they were delish. I didn't change anything other than cooking time. My muffins (batch of 12 and then a batch of 9) were done in 24 minutes.
    Move over Jiffy mix. Easy to make and GOOD.
    You got your measurements backwards. You need 3 cups of cornmeal to 1 cup of flour otherwise they're just rolls that happen to ha v e a little cornmeal in them - not corn bread.
    Keeper. I used 2 cups corn meal and 2 cups flour, based on other tips. Subbed buttermilk for whole milk, because I had some on hand.
    I made these EXACTLY like the recipe says and they were amazing! I will never use a box mix again! Perfect, sweet corn muffins with a slight crunch on tops and bottoms! Delicious!
    Loved them!! Took one users suggestion and added 1 1/2 cups of cheddar cheese. Also used 3 large eggs instead 2 extra large. Will definitely make again!
    Ina, excellent recipe! The family loved them. I made smaller muffins (we have little ones) and just reduced the bake time. Excellent!
    I usually find Ina's recipe's spot on, but not these Corn Muffins... I did read all of the comments before making them and I have to agree with another poster; they do taste like flour. Because of the comment regarding the flour taste, I did weigh my flour, rather than scoop it from the canister... Sorry Ina, besides the flour taste, they were dry and not outstanding in any way.
    Awesome - I added chopped sweet peppers and onion to some and they were amazing! Good either wa
    I made this last night exactly as the recipe calls for. They were AMAZING!! Best corn muffins ever. I only ever made corn muffins from a package where you add water, or something like that. And I will never go back!! These are healthier without all the preservatives and are fabulous. No complaints or suggestions. Just do exactly what the recipe says and you'll be good to go. Although I don't have a fancy mixture like she does. I only have a cheap hand held mixture, and that worked perfectly.
    I thought these were so easy and turned out delicious! I did use 3 large eggs instead of 2 xtra large, I cooked them for 25 min. Instead of 30 mins. This amount of batter made 20 muffins for me! This is one of the best recipes I've come across so far. Thanks Ina!
    Delicious, go great alongside a soup or stew, and so easy. Adding chives is a nice touch, if you reduce the sugar a bit.
    I love corn muffins with a pork chops dinner. I've tried this recipe 3 times and each time it had a very strong flour taste. I tried adding the butter to the flour mix hoping it would solve the problem but it didn't. I'll try one more time changing the corn meal/flour ratio to even and see what happens.  
     
    I have to admit, the birds and squirrels have loved my failures.
    Maybe it's your flour or corn meal! It must be stone ground because that degermed stfuf tastes like nothing. I made them exactly as listed, with King Arthur flour ( very good quality) and organic stone ground cornmeal and they were amazing.
    Winner! This is the best corn muffin recipe I've ever made. You can also customize it simply by adding blueberries, dried cranberries, vanilla, etc...it's versatile and easy to make. It does make considerably more than 12 muffins however, so use 2 muffin pans!
    Following another reviewer, I added a half cup of creamed corn and used salted butter--but it was too salty. Use unsalted butter (as per the recipe or cut back on the salt.  
    This recipe filled one tray of 12 large muffins, plus another tray of 36 mini muffins (bake for 8 to 10 minutes. I love the mini-muffins for a potluck because people like try a little of everything. 
    I didn't have muffin cups so I just greased the pans with coconut oil and they slid right out.
    Not a typical southern cornbread muffin.
    Delicious, but be sure to prepare more than 12 standard muffin cups. This made 18 large muffins (in a standard size tin. Perhaps in a larger cup, it makes only 12? I agree with the other reviewer. Next time I'll cut the recipe in half.
    Oh my goodness these muffins are incredible!!! Because I rarely use recipes, baking has never been my thing. I tried my absolute best to follow this recipe EXACTLY, but of course I strayed just a little: I added a half cup of creamed corn, added a teaspoon of vanilla extract, used SALTED butter and swapped out half the all purpose flour for corn flour and they really came out amazing! I'm sure they would've been just as good though! I did notice (because I'm a crazy person that at about 20 minutes, the muffins were pretty much done. The best! A++++
    These were excellent! I used 2% milk & 3 medium eggs. This made a lot of muffins! Almost 24!! Very good, next time I might try to cut the recipe in half.
    These were excellent muffins! I modified the recipe to make them gluten free and they were really wonderful. I increased the cornmeal to 2 cups and decreased the flour to 2 cups and then used Thomas Kellers Cup-4-Cup gluten free flour mix. I was worried that this would dry out the muffins, so I added one small can of gluten-free creamed corn, as other reviewers recommended. They were moist and delicious and the adults and kids I served them to all loved them. This made 22 regular sized muffins.
    These were delicious! I made these for my friends on a weekend and they loved them. We added frozen wild blueberries into the mix. Adults and children raved about them. The three year old ate two for dinner (had no idea that 3 yr old children could eat so much!. I am no baker but the recipe was extremely easy to follow and practically foolproof.
     
     Mine didn't brown on top as much as I would have liked, but I was using an oven I had never used before, so I blame the oven, not the recipe.
     
     Also, this recipe made a lot of muffins for me - almost 2 dozen. I must have smaller muffin tins than Ina does, but they seemed like a standard size tin.
     
     PS - I used 2 large eggs instead of extra large eggs. Seemed fine - they were moist and not too dense. Were still very moist and delicious 2 days later. This recipe is great to make with chili or something since the muffins are not overly sweet.
    Delicious!!! I followed the recipe exactly, except I used 3 large eggs and added a splash of vanilla. I got 20 muffins and they are moist. Next time I might add a bit more sugar, around 1/2 cup, to make them sweeter, since we like sweeter corn muffins.
    Followed the exact recipe and it turned out perfect.I managed to get 14 large muffins. It has a nice crunch on the top and moist inside. My husband loved it. Ina never fails me ..
    Pretty good but I think it must mean it makes 12 large or Texas-sized muffins. I filled my muffin tins to capacity and made 16 muffins in a regular-sized pan.
    For me these are the perfect corn muffin. Crunchy top, great texture and crumb, and not too sweet. Followed 2 suggestions from others here: filled the tins to the top and baked for 25 minutes. The came out perfectly.
    This was the first time I've made cornbread of any type, and the recipe was delicious. I made mini muffins, filled all the way to the top, and cooked them for 11-12 minutes.
    I have been looking for a recipe to match the corn muffins I used to get at a deli years ago. They were the best ever. I came across this recipe and since I love all Ina's recipes, I decided to try it. I new
     the top was crunchy, but I was looking for extra crunchy, so I put
     "sugar in the raw" (turbinado sugar on top before baking. I finally found the recipe I was looking for. Some said they were dry. I think
     30 min was too long. Next time I will take out at 25 mins. I also
     piled my muffin tins high, so that may have cut down on my muffins not being dry. I love these muffins. For those who found them dry, try them again and remove from the oven at 25 min and pile those pans
     nice and high. So good.
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