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Sweet Corn Muffins

Compared to a classic cornbread muffin, these are fluffy, moist corn muffins with a delightful sweetness. This corn muffin recipe is completely homemade and hands-down better than store-bought mixes.

2 stacked sweet corn muffins with real corn kernels
Serve this muffin recipe for Thanksgiving and any other holiday dinner. They’re also perfect for backyard cookouts.

Why This Recipe Stands Out

  • Balanced Sweetness: These corn muffins are the perfect balance of sweet and savory. They go well with any meal; we even love them for breakfast.
  • Moist: They are perfectly moist and tender, and never dry or crumbly.
  • Keeps Well: These cornmeal muffins will stay fresh for a few weeks, and they are easy to freeze if you want them to make a few extra.
  • Texture: Not only are they soft and moist, but there are real corn kernels in them, giving them a complex texture that is extremely toothsome.
  • Feeds a Crowd: This recipe makes 12 regular sized muffins. Double the recipe when you have a large party. People will thank you.
dry ingredients needed for fresh corn muffins
The base of these corn muffins uses a blend of all-purpose flour and whole grain cornmeal.

How to Make The Best Corn Muffins

  • Whisk or use a sifter to sift the dry ingredients together. This prevents them from clumping and evenly distributes all of the ingredients together.
  • Use an ice cream scoop. This will help you ensure that you are placing the same amount of batter in each cupcake liner. It also prevents a mess.
  • Rotate the cupcake tin halfway through baking. Watch your oven, but turning them halfway through baking will prevent them from burning.
  • Serve with real butter. Lots of people love to cut the muffins in half and add a pat of butter in the middle.
corn muffin batter
Add a few cups of frozen corn kernels to add a textured bite to these sweet cornmeal muffins.

Key ingredients

Don’t be intimidated by the long list of ingredients. They are so easy to find that you probably already have them in your pantry.

  • Unbleached All-Purpose Flour: To make it gluten-free, just use 1 to 1 gluten-free baking flour.
  • Yellow Cornmeal: Use whole grain cornmeal in this muffin recipe.
  • Baking Powder and Baking Soda: Use both of these leavening agents to get the fluffiest sweet corn muffins that aren’t at all dense or heavy.
  • Eggs: They are emulsifiers and hold all the ingredients together.
  • White Sugar: Use more or less to taste; we use a bit more for a sweeter corn muffin.
  • Regular Butter: Either salted or unsalted butter will work
  • Whole Sour Cream: Full-fat sour cream provides a rich, tender texture to these corn muffins.
  • Whole Milk: Milk adds extra moisture to the muffins. Use full-fat milk, as it creates a more tender, moist muffin.
  • Frozen Corn Kernels: Frozen or fresh corn kernels will work perfectly. It helps add a bit of texture to the muffin.
Sweet corn muffins on a white napkin
These sweet corn muffins are perfectly moist and tender, with just the right touch of sweetness.

Commonly Asked Questions

What is the difference between cornbread and corn muffins?

There really isn’t a difference between them. Cornbread and corn muffins have the same ingredients, they are just baked in different shapes.

What do you serve with corn muffins?

These pair with any lunch or dinner that you make! Serve them with vegetarian chili, turkey and gravy, or fried chicken and mashed potatoes.

Why are my corn muffins dry?

Be careful when you measure the ingredients. In particular, use the scoop and level method of measuring dry ingredients. If you accidentally use too much cornmeal or flour, it could throw off the balance and make the muffins a tad too dry.

What is the purpose of using both baking powder and baking soda in these corn muffins?

Using both types of leavening agents allows for maximum lift of the corn muffins, without tasting acidic.

Also Try Our Popular Sweet Potato Cornbread

Did you make this?

Please give us a rating and comment below. We love hearing from you!

corn muffins

Sweet Corn Muffins

4.93 from 78 ratings
These corn muffins are sweet and delicious, thanks to the addition of corn kernels to the batter. Compared to a classic cornbread muffin, the end result is a fluffy, moist muffin that is perfect for a quick snack or as part of a larger meal. This corn muffin recipe is completely homemade – no shortcuts, no boxed mixes!
Prep Time: 10 minutes
Cook Time: 19 minutes
Servings: 12 muffins
Author: Amy Dong



  • Adjust oven rack to lower-middle position. Heat oven to 400F. Grease a standard muffin tin.
  • Whisk flour, cornmeal, baking powder, baking soda in a bowl to combine well.  Set aside.
  • Whisk eggs in second bowl until well combined and pale light yellow, about 20 seconds. Add sugar and whisk vigorously until homogenous, about 30 seconds. Add melted butter in 3 additions, whisking to combine after each addition. Add half of the sour cream and half of the milk.  Whisk to combine.  Whisk in remaining sour cream and milk until combined.
  • Combine wet and dry ingredients together, mixing gently with rubber spatula until batter is just combined and evenly moistened; do not over mix. Gently fold in frozen corn kernels.
  • Using ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping to form mounds.  Do not level or flatten tops of mounds.
  • Bake until muffins are light golden and toothpick comes out almost clean (few tender crumbs are perfect.)  Bake about 18-19 minutes, rotating tin halfway through baking time.  Actual baking time varies with each oven, but watch closely not to over bake.
  • Cool muffins in tin for a bit.  Serve warm.
  • Leftovers keep well in airtight container and can be reheated in microwave or oven.


*Note: Whole grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn. To determine what kind of cornmeal a package contains, look at the label.
If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition (per serving)

Serving: 1muffin | Calories: 158kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 160mg | Potassium: 49mg | Fiber: 1g | Sugar: 17g | Vitamin A: 62IU | Calcium: 50mg | Iron: 1mg
Course: Bread, Side Dish
Cuisine: American
Diet: Vegetarian
Method: Bake

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4.93 from 78 votes (71 ratings without comment)

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Recipe Rating


    • Socram
    • 5 stars

    Can I use fresh grounded sweet corn instead of cornmeal for this recipe?
    Thank you very much

      • Amy Dong

      Is the freshly grounded corn dry? It must be dry for this to work 🙂

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