• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast & Brunch Recipes

    Sweet Corn Muffins

    Modified: Sep 11, 2023 · Published: Jan 24, 2021 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·5 from 3 reviews
    Sweet corn muffins on top of muffin stands.

    This easy, tender sweet corn muffin recipe is one of our favorites to bake! These muffins are great for breakfast, snack time, or dessert and freeze beautifully. Fun to bake with kids, too!

    Sweet corn muffin with a bite taken out of it surrounded by more muffins.

    Why we love these muffins

    • They're not overly sweet.
    • The texture is nice and tender with a little bit of crunch on top.
    • Sweet corn muffins freeze well and reheat easily.
    • They're versatile - great as breakfast, snack time, part of a meal, and just sweet enough for dessert.
    Baking ingredients laid out to make sweet corn muffins.

    These muffins have been a favorite in my house for many years now. They're great by themselves and even better slathered with a little salted butter.

    There aren't a ton of ingredients to this muffin recipe, which makes them easy to pull together whenever the craving strikes.

    Sweet corn muffins freeze beautifully, too, so you can make a batch (or even scale it to make a double batch!) and freeze some to enjoy later on.

    🥣 Ingredient Spotlight: Baking Powder

    Baking powder increases the volume of baked goods, creating a nice rise and light, fluffy texture.

    In most cases, recipes that call for baking powder refer to double-acting baking powder, though there are some instances when single-acting baking powder is used.

    Please note that many brands of baking powder contain aluminum, which can cause a metallic or bitter taste, especially when used in larger quantities.

    I recommend using brands that are specifically marked aluminum-free. Some of my favorites are Rumford and Bob's Red Mill.

    Close-up of a sweet corn muffin with a bite taken out.

    How to make this recipe

    1. Whisk together dry ingredients in one mixing bowl and wet ingredients in another.
    2. Make a well in the center of the dry ingredients.
    3. Pour wet mixture into the well and gently stir, being sure not to overmix.
    Whisking dry ingredients in a bowl for sweet corn muffin recipe.
    Wet ingredients for sweet corn muffin recipe.
    Bowls of wet and dry ingredients for sweet corn muffin recipe.
    Pouring wet ingredients into dry ingredients for sweet corn muffins.
    Wet and dry ingredients in a bowl with a spatula, ready to mix.

    📝 Overmixing Muffin Batter

    The texture of your muffins can easily turn from soft and tender to dense and chewy if you overmix your batter.

    This can be avoided by mixing the wet and dry ingredients separately, then bringing them together and gently stirring until just mixed.

    You want to be sure that all of the dry flour has been combined with the wet ingredients but stop as soon as any dry patches are gone.

    Continuing to mix your muffin batter beyond this point won't affect the flavor of your muffins, but it can crush the air bubbles and ruin the desired fluffy texture.

    Bowl of sweet corn muffin batter with a spatula.
    1. Divide muffin batter evenly between the cups in your lined 12-cup muffin pan.
    2. Sprinkle the top of each sweet corn muffin with turbinado sugar or other toppings if desired.
    3. Bake, let cool briefly in the pan before transferring to a wire rack to cool completely.
    Scooping sweet corn muffin batter from a bowl.
    Dishing out sweet corn muffin batter into a lined muffin tin.
    Sprinkling turbinado sugar on top of sweet corn muffins.

    🥣 Tips for measuring flour

    When measuring flour, especially for baked goods, pancakes, and waffles, I recommend using the "scoop and sweep" method to ensure proper measurements.

    Use a spoon to scoop flour from your container into the measuring cups, being sure to overfill them a bit. Then, sweep across the top to level it off before adding to your recipe.

    Pouring flour into a measuring cup.
    Pour flour from the scoop into the measuring cup.
    Pouring flour into a measuring cup.
    Overfill the measuring cup.

    You can sweep with the back of a knife, the handle of a spoon or spatula, or even your finger (hey, clean hands are great kitchen tools!).

    Try to avoid plunging the measuring cup into your container of flour and compressing it against the side of the container when measuring. This will pack more flour into each cup and could negatively impact the final texture of your baked goods.

    Leveling off a measuring cup full of flour.
    Use a flat edge to sweep across and level off the measuring cup.
    Leveling off a measuring cup full of flour.
    Once you've scooped and swept, your measurement is ready!

    This is a great recipe for kids to help bake. My son absolutely loves these sweet corn muffins.

    I taught a great group of kids to make these muffins in one of my virtual cooking classes. If you missed out, you can check out the on-demand class here to make them with us on your own time!

    We talked about being patient while things are baking and even played some silly games while the muffins baked to pass time.

    Sweet corn muffins on top of muffin stands.

    💡 Get creative with toppings!

    These sweet corn muffins are great with a little crunch on top. My family loves a sprinkling of turbinado sugar up on top.

    Feel free to mix things up! During our virtual cooking class, we experimented with adding some chopped walnuts to a few of our muffins and they turned out great!

    It's easy to add toppings to just a few of your muffins to find out which work best with any particular recipe.

    Try these with your favorite chopped nuts, flaked coconut, sanding sugar, or even mini chocolate chips!

    Still hungry? You may also like...

    Plate of peanut butter cookies with bites taken out of one

    Classic Peanut Butter Cookies

    Ricotta Cookies

    Ricotta
    Cookies

    These Melt-in-Your-Mouth Buttermilk Chocolate Cookies are a supremely chocolatey dessert recipe that is a great way to use a partial container of buttermilk - guaranteed to satisfy even the strongest chocolate cravings.

    Melt-in-Your-Mouth Buttermilk Chocolate Cookies

    Hand holding a decorated Christmas tree cookie with a bite taken out of it.

    Grandma's Christmas Cookies

    Doing some online shopping?  Check out my Amazon Shop page for recommendations!

    FAQs about this recipe

    How should I store corn muffins?

    These muffins are best stored in an airtight container on the counter for a few days or in the refrigerator for about a week.

    How to reheat corn muffins?

    You can microwave them for about 15 seconds, or slice them in half and pop them in a toaster oven for a few minutes. They're fantastic cooked in a little butter on a hot griddle, too.

    Can I freeze sweet corn muffins?

    Absolutely! Feel free to store these muffins in an airtight container in your freezer. Thaw in the fridge overnight or microwave for 30 seconds to thaw more quickly.

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Corn muffins with a bite taken out of one of them.

    Sweet Corn Muffins

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Cooking Light)
    • Prep Time: 5 minutes
    • Cook Time: 18 minutes
    • Total Time: 23 minutes
    • Yield: 12 Muffins 1x
    • Category: Breakfast
    • Method: Oven
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    Sweet corn muffins are a tender, delicious treat that are great for breakfast, snack time, or dessert. Great for baking with kids!


    Ingredients

    Scale
    • 1 ½ cups all-purpose flour (lightly spooned into measuring cups and leveled with a knife)
    • ¾ cup granulated sugar
    • ½ cup yellow cornmeal
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • ⅔ cup plain yogurt (I used whole milk)
    • ¼ cup unsalted butter, melted
    • 3 tablespoons milk (I used whole milk)
    • 1 large egg, lightly beaten
    • 2-4 tablespoons turbinado sugar, for topping (optional, but encouraged!)

    Instructions

    1. Preheat oven to 375°F. Line or grease a 12 cup muffin pan.

       

    2. In a large bowl, whisk together flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, whisk together yogurt, melted butter, milk, and egg.

       

    3. Make a well in the center of the flour mixture. Pour wet mixture into the well and stir together until just combined, being careful not to overmix.

       

    4. Divide the batter evenly among cups. Sprinkle the top of each muffin with a little turbinado sugar or other toppings, if desired (see box in post above).

       

    5. Bake at 375° until a cake tester or wooden pick inserted in the center comes out clean, about 18-20 minutes. Let muffins cool for a few minutes before removing to a wire rack to cool completely.


    Equipment

    Image of muffin liners

    muffin liners

    Buy Now →
    Image of wire rack

    wire rack

    Buy Now →
    Image of cornmeal

    cornmeal

    Buy Now →
    Image of turbinado sugar

    turbinado sugar

    Buy Now →
    Image of double-acting baking powder

    double-acting baking powder

    Buy Now →
    Image of 12-cup muffin pan

    12-cup muffin pan

    Buy Now →

    Notes

    Recipe adapted from Cooking Light.

    Try sprinkling chopped nuts on top before baking, along with the turbinado sugar, for extra crunch!

    Nutrition

    • Serving Size:
    • Calories: 184
    • Sugar: 15.7 g
    • Sodium: 66.5 mg
    • Fat: 5 g
    • Saturated Fat: 2.9 g
    • Carbohydrates: 32.3 g
    • Fiber: 0.8 g
    • Protein: 3.2 g
    • Cholesterol: 27.5 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    Check out my latest posts...

    • Bowl of sautéed shrimp with pickled onions, cilantro rice, guacamole, tomatoes, and sour cream.
      Shrimp Burrito Bowls
    • Chicken and bell pepper stir-fry served over white rice.
      Chicken and Bell Pepper Stir-Fry
    • Chicken and veggies simmering in a saucepan.
      Chicken a la King

    More Breakfast & Brunch Recipes

    • Ladling homemade yogurt into a glass jar for storage.
      Homemade Instant Pot Yogurt
    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Close-up of a forkful of birthday cake confetti pancakes.
      Birthday Cake Confetti Pancakes with Sprinkles
    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach

    Reader Interactions

    Comments

    1. Diana

      November 23, 2022 at 11:36 am

      These muffins are a big hit at our house! Easy and delicious!

      Reply
      • Ashley

        November 23, 2022 at 11:37 am

        So glad you and your family approve, Diana!

        Reply
    2. Lori H

      November 23, 2022 at 11:40 am

      These are some of the most delicious muffins ever! They're crave worthy!

      Reply
      • Ashley

        November 23, 2022 at 11:41 am

        They’re a favorite over here, too. So glad you enjoy them!

        Reply
    3. wonderful cook

      December 07, 2022 at 10:10 pm

      I made these sweet corn muffins the other day and they came out perfectly. These muffins were the most successful ones for me! Thank you!

      Reply
      • Ashley

        December 08, 2022 at 9:28 am

        I'm so glad these were a hit. They've been a favorite here for years!

        Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach

    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites

    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly

    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget

    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.