Bakery style, high domed, moist and sweet corn muffins made using the muffin method. Simple and quick to prepare, and they maintain their moist crumb for days.
What’s a bakery style corn muffin? It’s a sweet, high domed corn muffin with a soft tender texture. There has to be a good amount of cornmeal in them without the texture being grainy or crumbly. You can describe these as fluffy, cake-like, and delicious.
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Have you ever gone to a bakery or cafe, and tried a corn muffin? How about those ginormous muffins at Costco? Now try to duplicate that at home.
More delicious muffins to try
Remember, you're making a muffin and not a cupcake so please, no creaming of butter and alternating flour and milk into the batter because that's making a cupcake and not a muffin.
You need to follow the rules, dry in one bowl, wet in another, mix, bake, and eat. What I just described is the muffin method.
Corn muffins have been my nemesis. I have spent years trying to perfect them. They're the official state muffin of Massachusetts, which added some pressure since I'm a born and raised Bay Stater.
My goals for the best corn muffin
- A corn muffin that isn’t flat and has a high dome preferably with cracks on top
- Has a decent amount of cornmeal in it
- Sweet and tasty
- Moist and delicate crumb
- Won’t turn into hockey pucks after a few hours or next day
Well my beautiful friends, I've done it!
- Aren’t flat
- Have a good amount of corn with a little extra corn ingredient
- Are sweet and moist (remember, sugar is considered a wet ingredient thereby adding moisture)
- Maintain their moist crumb until next day or two or three!
How, NATALIE, How?!
Well, we’re going to bake these in a 400 degrees oven to give a boost to the leavenings. There’s no need to lower the temperature either. It’s a constant temperature from start to finish.
I use a good amount of flour and cornmeal and I use stone ground cornmeal instead of coarse cornmeal.
One and a quarter cups of sugar adds flavor and moisture. You can use 1 cup if you like, but I felt the extra ¼ cup was perfect. Remember, I’m a Northerner.
Sour cream is added for richness and moisture.
Oil is used rather than butter to keep it moist. I’ve actually put a muffin aside and after 3 days it was still moist.
Finally, cornstarch is used to make a tender crumb and it’s a corn ingredient - so there.
This batter is thick and it may seem like you have too much batter for the pan, but it’s just enough for each cup and will mound slightly above the rim of the pan. I use a muffin tin that has ½ cup capacity.
I place the muffin tin on a baking sheet for 2 reasons:
- The first time I made these, I wasn’t absolutely sure they wouldn’t overflow. They didn't.
- Using a baking sheet makes for easy removal of the pan from the oven. I've indented too many muffin tops with the thumb of my oven mitt to count.
As you can see, these rose beautifully. You can use parchment paper liners or just grease the muffin tin.
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The Best Bakery Style Corn Muffins
PRINT RECIPE PIN RECIPE SAVE RECIPEIngredients
- 2 ¼ cups (295 g) flour
- 1 ¼ cup (250 g) sugar*
- 1 cup (120 g) cornmeal
- ¼ cup (40 g) cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon fine salt
- ⅔ cup (160 ml) neutral oil
- 2 large eggs
- 1 cup (240 ml) milk whole or 2%
- 1 cup (225 g) sour cream full fat
Instructions
- Preheat oven 400°.
- Grease or line tins with cupcake liners. You can also spray the liners for easy release.
- Whisk together dry ingredients together in large bowl.
- In medium bowl, whisk together eggs, milk, sour cream, and oil.
- Pour the wet ingredients into the dry ingredients and mix until combined. Don’t overmix.
- Scoop or ladle batter into muffin tins and fill each cup to the very top. This batter is thick and it may seem like you have too much batter for the pan, but it’s just enough and will mound slightly above the rim of the pan. I use a muffin tin that has ½ cup capacity per cup.
- I like to place the muffin tin on top of a baking sheet for easy removal after baking. I have indented too many muffin tops with my oven mitts. It's also a precaution to prevent any spillage - although that has never happened to me.
- Place muffins in oven and bake for 22 to 25 minutes or until tops are golden brown and toothpick inserted in center comes out clean. You could rotate the muffin tin halfway through baking to ensure even cooking. Honestly, most of the time I skip this step because I don’t mind them being slightly off. I’m going to eat them, not look at them. If you are using the parchment paper liners, you may have to cook them a few minutes more because they allow the muffins to bake upwards instead of outwards like they would if using cupcake or no liners. I cook them closer to 25 minutes, but please check after 22 minutes since all ovens vary.
- Let muffins cool in muffin tin on a cooling rack for 5 minutes, then remove muffins from tin and continue to cool.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
JenW
Love them! I've made them both sweet and with only a quarter cup sugar. I've used buttermilk in place of sour cream at times, which works really well! I've used mayo for half of the oil when I was running short, it worked great. I suspect that this recipe is just about bomb proof to substitute with what you have.
Casey MacLean
I recently moved and couldn't find my muffin tins so I doubled the recipe and made loaves instead. Double recipe made 3 loaves. They are absolutely delicious!! This is now my go-to cornbread recipe! So easy to make with stuff I already had in the house. I may replace some of the sugar with maple syrup next time but it's amazing as is, following the recipe as you've created it. I may add some shredded cheese and cut up cooked sausages for a more savory treat as well. Great recipe! Thank you!! I baked them at 400 for 5 minutes and then turned the oven down to 350 for 40 minutes and it worked great!!
Natalie
I'm so happy you enjoyed them. Thank you for commenting! 🙂
Darcy
Would it change too much if I added some cheddar cheese to these? How much would you recommend adding?
Natalie
That sounds interesting! I use a 12 cup muffin tin with 1/2 cup capacity. If you add some cheddar cheese, I would add a cup to make it worth it. Just note that you will probably now have a little too much batter. You may need to put some in a small loaf pan or another tin. I may have to give that a try as well! 🙂
MaryB
These were very good. I made 1/2 batch because there are just two of us. I used tulip liners and since they are a bit smaller in diameter, I got seven muffins. Surprisingly to me, these were even better the following morning. Both my husband and I thought they tasted even better then. This is a lovely muffin with a great rounded dome top. It’s just what I was looking for.
Donna M Moore
I just discovered your recipe and made them this morning and they are the BEST I've ever made. So delicious. Thank you for sharing.
Donna
Natalie
You are welcome! Happy you enjoyed them! Thank you for commenting. 🙂
Carrie
These are EXACTLY what I always hope corn muffin recipes will be but never are. I love the lightly crunchy, tall and cracked tops and the texture is so perfectly light and moist they melt in your mouth. The flavor was so good, I barely needed butter (but I definitely still put butter on them) I made the recipe exactly as written (with vegetable oil) but halved it and it still made 8 muffins. I’ll try using less sugar next time out of curiosity but that’s not a complaint. Bravo!
Natalie
I'm so happy you enjoyed them. It took me a long time to perfect these. Just like the post said, it had to be a corn muffin using the simple muffin method. Enjoy!
Katie
I've made these several times before and my kids and I love them, but now i can't seem to find the ingredients or directions anywhere! Am i missing something?
Natalie
There was a glitch. I fixed it. Enjoy!
Sandi
Made it! So good! My changes: spelt flour, non dairy yogurt and cream cheese ( bc that's what I had and wanted it dairy free ), and made up the liquid volume with some water. I ended up with 16 medium sized muffins which is a win since they're so good, I can (maybe) portion myself 😉. Kudos
Janis Levit
I just came across this recipe wanting to make a great corn muffin. I don't ever use vegetable or corn oils. I do have a combo evoo, avocado, grapeseed oil in the pantry. Would that make a good muffin component and not change the taste?
Thank you!
Natalie
Since learning how vegetable and seed oils cause inflammation and aren't good for you, I've switched to extra virgin olive oil or avocado oil. I state neutral because a lot of people still use them. Grapeseed oil is included in seed oils therefore, I don't use that either. For this recipe, I use extra virgin olive oil that has a light fruity taste or a clean taste. Avocado oil has a stronger taste and found it does make baked goods taste different so I stick to extra virgin olive oil. I have many many bottles of different olive oils - one for sauteeing, one for dressing a salad, and a great one for simply finishing. If your oil doesn't have a strong taste, use it. Also, if you really want to get away from seed oils, stick to a good evoo because you're worth it. Also try, coconut oil, ghee, and avocado for cooking/baking. You're going to love these muffins! 🙂
Emerald
We haven’t used seed oils in over a year, I made these with melted butter as a substitute. Melted the butter and then measured 2/3 cups of it! Absolutely delicious 🤩
Natalie
I haven't used seed oils in years. I make these using extra virgin olive oil and use it when I bake. I am going through my recipes and updating/changing anything that uses vegetable oil to either avocado oil, coconut oil, tallow, bacon fat, or olive oil. Good for you for not using seed oils! They are bad! We didn't know what we know now. Thank you for commenting. 🙂
Carolyn
Made these in Texas muffin tins. 25 minutes. The best.
Natalie
Awesome! 🙂
Tamra
I did not have sour cream on hand when making these so I used mayonnaise. I thought, well I use sour cream to make chocolate cake, and I use mayonnaise to make chocolate cake, sooo they must be similar, right? Well, I have to say the muffins turned out delicious with the mayonnaise. One day I’ll have to try them with sour cream, but certainly happy the way they turned out with the substitution. 🙂 wonderful recipe, will definitely make it again.
Elly
As someone who has lived over seas for over a decade, there are certain foods I miss that just aren’t available. I had a huge craving for corn muffins and came across this recipe. These taste exactly how I remember when buying them from the store.! I’m one very happy person
Natalie
Glad you enjoyed them and you just made me happy with that compliment! 🙂
Michele
These corn muffins are the best tasting I've ever had. I used Greek yogurt in mine instead of sour cream because that's what I had. Fantastic!!!
Natalie
I'm glad you enjoyed them. I do use yogurt sometimes, as well. It took me a long time to perfect these. 🙂
Carol
These corn muffins were exactly what I was hoping for, and just what was promised in the recipe. I did have extra batter after filling my muffin tin, which I put in a parchment-lined popover tin. I used 1 c sugar and made honey butter and that was plenty sweet, for sure. Delicious and beautiful!
Erin Corbin
I was wondering what type of fine salt you use? Is it just table salt? Thanks so much - these look delicious and I can’t wait to try them!
Natalie
I used to love using Diamond crystal fine salt because that's what I grew up with but they stopped selling it. Now I use fine sea salt from Trader Joe's or 365 Whole Foods. I don't ever use Morton salt because it's saltier than Diamond Crystal. I highly recommend Diamond Crystal. I hope this helps. Also, I'm on a mission to change the wording of my recipes from table salt to fine sea salt because Diamond Crystal fine salt is no longer available. I'm also converting my ingredients into metric but I'm not using an app to do it because I find them inconsistent. I just want it consistent for everyone. Thank you for the question! Maybe I should write a post on salt!
Gail
Followed exactly except cut the sugar by 1/4 cup. Everyone is raving
Jill
These were very good, thank you for sharing your recipe. I think the cornmeal you use probably makes a difference in this recipe. I used plain old Quaker cornmeal and my batter wasn’t all that thick at all—average muffin batter thickness. So my muffins got a decent rise but definitely spread more than the photos here. I was surprised at the difference, because I do measure by weight (not volume). All told though, these had a nice flavor and texture and rise. Next time I’d add a couple of T. of extra flour and/or cornmeal to compensate for my everyday cornmeal.
Kelly O
Our family really enjoyed these bakery style corn muffins. We are from Rochester, NY and love Wegmans as well as Costco corn muffins. This recipe is much better than the many other recipes I have tried. I used a bit of homemade cake release for each muffin as well as filling to the top-no spills and the muffins came out easily. I did not have sour cream so I used full fat greek yogurt. They were delicious-this recipe is a keeper.
Natalie
Happy you enjoyed them. Thank you for commenting! 🙂
Linda S
These were delicious and moist, not dry at all. I used the full fat lactose free sour cream, and gluten free flour (Cup4cup). Only thing I did was not mix enough as it said not to overmix. But I will certainly be ,a,omg these again and I will mix more! Did I say they were delicious!
Natalie
Yes, you said they were delicious! hahaha Thank you for the comment. 🙂
Linda S
Edit…..I made these again but made in a 9x13 pan. Equally as delicious. Used monk fruit instead of sugar this time and found them fluffier but not as moist as when I used the sugar. My husband who is celiac is so enjoying these no matter which way I make it! It is becoming a weekly item in our house.
Roseanne
Do you have nutritional information?
Natalie
I don't post the nutritional value for my recipes for two reasons, I don't trust the apps that do it, and I am not a nutritionist and don't want to post misinformation. 🙂
Diane
How do I adjust the recipe to make the muffins in a jumbo muffin pan?
Natalie
I've never used a jumbo muffin tin. I would divide the batter evenly and bake for 25 - 30 minutes. Check until toothpick comes clean.
Weeza
I was wondering if I could use Self-Rising flour. It's all I have on hand. Do you think it would work and I would need to reduce or eliminate the amount of leavening agents in your recipe?
Natalie
Since self-rising has leavening in it, I don't recommend substituting it for the all purpose flour I use. Since self rising contains salt and baking powder, it would not work. I like to control the amount of salt I use in cooking/baking therefore, I don't use self rising. Because this recipe also uses baking soda, I wouldn't chance making this with that flour. Get some ap flour and give this a try though. It's one of my favorite muffins. 🙂
Ms. LIila
These are the BEST CORN MUFFINS I HAVE EVER MADE!!!!
They're soft, moist and taste of corn, which I never got with other recipes.
Thank You for sharing the recipe, is an A++ recipe, gold star, will add to my recipe box.
Natalie
So happy you liked them. Thank you for the compliment!
Natalie Gandelsman
Can I substitute full fat yogurt for the sour cream?
Natalie
I don't see a problem with it. 🙂 Let me know how they turn out.
Kim
Can u add blueberries to the recipe ??
Natalie
Yes, you can. In fact, I was going to post a recipe for that soon. If adding blueberries, you will have leftover batter since the blueberries will add volume. I use a muffin tin that has 1/2 cup capacity. You can use leftovers in another muffin tin or use a small loaf pan or just bake in batches. I haven't done that so I don't know if the batter sitting will affect the rise since this does have baking soda in it. Let me know how it comes out! 🙂
Kim
Worked great a lot of compliments
Ed209
I use to buy Costco muffins until Costco stopped selling these muffins for a short time. When I asked for the recipe, the Costco bakers refused to share, so enter the internet. I found your recipe and I will never buy Costco muffins again ( unless I want my wife to do a number on me). I have made these muffins numerous times (I am presently gathering the ingredients to make a another batch). Your recipe is my one and only go-to muffin recipe. Thank you for sharing this recipe.
Natalie
Thank you so much for commenting! I'm so happy you liked them. It took me years to get the recipe right and I think they're the best too. 🙂
Antonette
These corn muffins are exactly as described. I wasn’t sure all of the batter would fit, but it did. I was concerned they wouldn’t crown, but they did. Being from the northeast also, this recipe checked most of the boxes. I’m in the south now and corn muffins are very different here. I was missing just a little “corn grit” (texture). Maybe what I’m finding down here as corn meal is different than up north. Delicious nonetheless. Thank you for all the time and effort you put into this recipe.
Natalie
Thank you for visiting and your comment! 🙂 So happy you liked them.
Susie
I've tried countless cornbread muffin recipes and I am happy to say my search is over! Thank you so much for sharing.
Natalie
You're very welcome!
Rosemary
These are hands down the best corn muffins! I have made plenty and this recipe will be the only one I make from now on!
Thank you!
Natalie
Thank you for the comment! I am proud of this recipe and so happy you gave it a try. Thanks for visiting. 🙂
Tracy
Omg. These are amazing…!!! The *only* cornbread muffins I ever liked are from a local bbq chain called Armadillo Willy’s (NorCal), and this is almost the exact same muffin! I’m trying to type and cram a warm muffin in my mouth at the same time bc I’m so excited and happy and these are SO GOOD. It’s a taste of home. ❤️❤️❤️❤️❤️ When we moved to the south, I learned that cornbread here is a very different beast. 🙂 Thank you so much for sharing this fantastic recipe!
Natalie
You are very welcome! Thanks for visiting and commenting. You made my day. I really appreciate it. Check out my blueberry muffins too. 🙂
Karen
I’ve been looking for a bakery style corn muffin for a long time - the search is over! Delicious 🙂
Natalie
Yes! Thank you for letting me know. I have worked on that recipe for years and it's my favorite muffin. I'm so happy you like it. 🙂
Sandra Myers
I hope these taste as good as they came out. For the flour, I used a mix of regular and corn flour, in add to the corn meal and corn starch. We need to be careful about sugar, so I used a Truvia stevia blend. Everything else remained the same. I look forward to these, as does my husband,
Martha
I just made these, doubled the recipe, and now I have to make another double batch!! Delicious! Thank you so much, the best corn muffins I've ever made (and I've made plenty lol).
Natalie
I'm so happy you enjoyed them! It took me a long time to perfect this recipe and everyone loves them. Thank you for visiting and commenting. You may want to try my blueberry muffins too as they are excellent. 🙂
Sarah
These were delicious! We are a big family so I tripled the recipe!
Do you have a recipe that have a stronger corn flavor (more corn meal)?
Natalie
I'm so happy you liked them. When developing this recipe, I tried different amounts of cornmeal but found by adding more, the muffins lose their soft texture and became more dense and crumbly. I've even tried blending corn with the wet ingredients but they weren't as good as these. I do have a cornbread recipe you could also try which would have more corn flavor. Enjoy.
Marie
Just made these for our Christmas dinner and they are just the recipe I was looking for. I do love my corn bits, so I dumped a generous helping in. You do not want to halve this recipe.
Natalie
I'm glad you enjoyed them. You may also like my cornbread recipe and it's easy to make. Merry Christmas!