Rich and Buttery Corn Muffins Recipe (2024)

Think muffin are grand? Take this batter and make it into waffles. Even more immediate gratification, it's ALL crispy edges, and the perfect side with chili or soup. Or chicken and gravy. Butterscotch ice cream... You're welcome.

You'll get a much better crown if after mixing the batter (leaving in some requisite lumps) you let the batter sit for 10-15 minutes so the liquids get absorbed by the corn meal and flour.

A twist for those who prefer savory to sweet: skip the Demerara sugar and add crumbled bacon bits to the batter. Best. Muffins. Ever.

I am also wondering about the servings. Do you use a single 12 muffing tin or 2 jumbo 6 muffin tins? It also says "it will be very full" - this seems to mean the "one tin" will be very full. Confusing. You can fill the tins any way you'd like so why not say "fill each cup to the top". I'd love to make these but will hold off, hoping for clarification.

These muffins were delicious - very moist and full of flavor. My issue was it made almost twice the amount needed for 12 muffins so that added to prep time (only have 1 muffin pan) and the cooking time seemed wayyyyy too short. My muffins needed about 23 minutes to be cooked through the middle.

Made sour cream cornbread the other night with essentially the same recipe sans the demerara sugar but a wee bit of dark brown sugar to the batter and added some fried chopped uncured bacon, a sprinkling of red pepper flakes, and cheddar cheese to the mix.

While I loved the muffins, the amount of batter here runneth all over the top of a standard 12 cup muffin pan. Next time I'll keep the amount of batter per cup to about 3/4 full -- and bake the rest in a ramekin or two (or just bake them in buttered ramekins filled 3/4 full.

Well ok, then, I guess you should make chocolate cake. But how is that a helpful comment about corn muffins?

I added fresh corn niblets and sage. Delicious.

Just made these. Delicious! As one reader suggested, I added minced, crisped bacon and some scallions. I used about 2 tbl of the bacon fat and reduced the butter that same amount. I also reduced the sugar to 1/2 cup to keep it more savory. The browned edges were a hit, and we enjoyed the texture from the coarse corn. Thanks for the great recipe. I made a double batch, so I'm thinking of using the leftovers to make a savory bread pudding to go with roast chicken. Fall is here...

Yes, these are rich and buttery and everything the recipe claims. BUT, I believe there’s a misprint in ingredients, especially important if you prefer to do your baking by weight. Two sticks of butter weigh 225 g, not 255 g. I split the difference, and think that it would be better to stick with the 225 g/2 sticks of butter (or maybe even less if you want to try that and can get away with it).

Great muffin - fluffy texture, crunchy tops, flavorful. Only note is about the coarse cornmeal: there must be some variation between brands because the Bob's Red Mill Coarse was really too coarse for this, there were hard bits of corn even after baking that one feared would take out a tooth. Cornmeal with texture is definitely good, but if using Bob's, I would opt for the Medium grind in the future.

Sixteen Tbsp. of butter to yield 12 muffins? Plus sour cream, 12 Tbsp. of sugar, and 2 eggs. Of course these will taste "yummy" because they are crazily rich. For the same calories, I'd rather eat a slice of chocolate cake.

I love corn muffins and this is definitely my favorite recipe now. The crumb is soft and luxurious and the top crunchy. I can’t think of a thing I would change. AND it’s easy. Love, love, love it.

I am a Southerner so do not prefer sweet cornbread. I doubled the 1 tsp of salt and put Maldon sea salt on the top, not Demerara sugar. Still sweeter than I care for, but my husband, who hails from NJ originally, was super pleased with them.

I made two dozen of these buttery corn muffins on Friday to serve to my extended family who all came home for the weekend. There were 9 adults and 4 kids (and one infant).I was a little worried that baking them on Friday to serve on Sat and Sun might result in stale muffins, but the butter extended their lives. More than that, though, 22 of the 24 got consumed! Big hit! The last two are already gone (it's Mon afternoon).

This recipe halves perfectly! I weighed my dry ingredients.

Loved these! Delicious and the "muffin top" was perfect! My new go-to cornmeal muffin recipe!

I found 18 min was too long for cooking. But that said, even though a bit crusty, they taste great!!

I made the batter, thinned it, and made pancakes (and then corn muffins in a cast iron pan with the leftovers).Cut the sugar to 2 tablespoons (quite sweet enough for me, and my guests). I thinned it with water. For the milk (I was out) I used 1 part heavy cream to 3 parts water.

By far the best corn muffins I've ever had or made! Yes, they are rich but can be a special treat. I used Greek yogurt and followed the recipe exactly. A quick broil before coming out of the oven gives them extra crunch. They freeze beautifully as well.Will try as waffles next, as suggested here!

Halved the recipe and they were nice and golden in 18 minutes!

Do not cook muffins until the top is past golden. It dries them out!

These are terrific, so tender, just-right level of sweetness, and nourishing. I was a little concerned about filling the cups all the way to the top, but they baked up fine. No spillovers. I will never make the boxed kind again. I am freezing some of them for an upcoming meal, and I know they will be a hit. By the way, the photos are so appealing, they make me want to cook…kudos to the team that put this special section together!

I first made these using Indian Head stone ground cornmeal and the muffins did not taste good compared to the ones my friend had made. Using Bob's Red Mill medium grind cornmeal made a WORLD of difference and now the only cornmeal I'll use! Absolutely amazing recipe with the right, quality ingredients! Use honey butter to spread on them for the extra wow factor. The guests we had raved about them!

you lost me at two sticks of butter

My usual corn muffin recipe includes opening a box and following the directions on the back. So I had some time on my hands over the weekend and my husband was wistfully remembering the hedonistic baking days of the holidays... when I said, I saw this recipe for buttery corn muffins. BINGO! I should have stopped reading at 2 sticks of butter. You don't need a pound of butter to make corn muffins. We were reaching for the Tums hours after eating one. WAY TOO MUCH BUTTER.

The only reason for not being 5 stars is the amount of butter and sour cream required. I wonder if a stick of butter can be substituted with a bit of oil? The recipe made 6 large and 9 small muffins. The rise was less than I anticipated based on the comment but produced a wonderful tasting corn muffin.

Love this recipes! It's perfect, buttery and moist every time.

These were very good. Made them with whole milk Greek yogurt from farmer's market, Savage Acres yellow cornmeal polenta. Put in less sugar than was indicated in recipe (but not a LOT less--can taste batter). Also added a little bit of paprika in a bit of batter--that was good but not critical. Definitely make again. Maybe put in a little more butter (if wanted too make them even more moist?)