Corn Muffins (4) Recipe

Preheat and prep

Preheat oven to 400°F (200°C). Grease four muffin cups or line with paper liners and lightly grease the liners. Position a rack in the center of the oven.

In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly distributed.

In a separate bowl or large measuring cup, whisk 1 cup buttermilk with 1 large egg until smooth. Add 3 tablespoons melted and cooled unsalted butter, 1 tablespoon vegetable oil (if using), and 1/2 teaspoon vanilla extract (if using). Whisk until well combined.

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until no large streaks of flour remain. Do not overmix — a few small lumps are fine. If using 1/4 cup corn kernels, fold them in now.

Divide the batter evenly among the four prepared muffin cups (about 1/3 to 1/2 cup batter per cup depending on cup size), filling each about 3/4 full. Smooth tops lightly if needed.

Bake on the center rack for 14–18 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out with a few moist crumbs but not wet batter. Rotate the pan once halfway through baking for even browning if your oven heats unevenly.

Remove muffins from oven and let them cool in the pan for 5 minutes. Transfer to a wire rack. If desired, brush the warm tops with 1 tablespoon honey for shine and a touch of sweetness. Serve warm or at room temperature.