Skip to content

Top Navigation

Cooking Light Cooking Light
  • Recipes
  • Cooking 101
  • Eating Smart
  • Healthy Living
  • News

Profile Menu

Your Account

Account

  • Email Preferences

Manage Your Subscription

  • All Access Subscribers
  • Magazine Subscribers
  • Cooking Light Diet Subscribers
Login
Logout
SUBSCRIBE
Pin FB

Explore Cooking Light

Cooking Light Cooking Light
  • Explore

    Explore

    • 31-Day Healthy Meal Plan

      Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. Read More
    • Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less)

      Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Read More
    • Our Favorite Healthy Air Fryer Recipes

      Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? Read More
  • Recipes

    Recipes

    See All Recipes
    • Breakfast & Brunch
    • Lunch
    • Dinner
    • Drinks
    • Recipe Makeovers
    • Quick & Healthy
    • Diabetic
    • Gluten-Free
    • Vegetarian
    • Cooking Light Live
  • Cooking 101

    Cooking 101

    See All Cooking 101
    • Essential Ingredients
    • Cooking Techniques
    • Meet the Chef
    • Cooking Resources
    • Budget Friendly
    • Smart Choices
  • Eating Smart
  • Healthy Living

    Healthy Living

    See All Healthy Living
    • Weight-Loss
    • Health
    • Fitness
    • Home
    • Travel
    • Nutrition 101
  • News

Profile Menu

Your Account

Account

  • Email Preferences

Manage Your Subscription

  • All Access Subscribers
  • Magazine Subscribers
  • Cooking Light Diet Subscribers
Login
Logout
Sweepstakes

Follow Us

  1. Home
  2. Cooking 101
  3. How to Make Corn Muffins

How to Make Corn Muffins

July 28, 2015
Skip gallery slides
Pin
Credit: Photo: Hélène Dujardin / Oxmoor House
Your step-by-step guide to baking light, fluffy muffins perfect for complementing any soup bowl. By: James Briscione
Start Slideshow

1 of 7

Pin
Facebook Tweet Email Send Text Message

Love Your Lumps

Credit: Photo: Hélène Dujardin / Oxmoor House

Making a great muffin is a lot like the first few years working in a professional kitchen—you’re going to take some lumps. Whether it’s that tray of bread that toasted just a little too long, or knocking that perfectly finished sauce over at just the wrong time, there are bound to be a few bumps (or lumps!) on the road to muffin greatness. You can accept and learn from them or toss in your side towel and walk off discouraged. If you want to bake muffins that are tender and perfectly moist, learn to take your lumps and continue reading.

1 of 7

Advertisement
Advertisement

2 of 7

Pin
Facebook Tweet Email Send Text Message

Your Mise En Place

Credit: Photo: Hélène Dujardin / Oxmoor House

WET:
Buttermilk
Olive oil
Large egg, lightly beaten
Cooking spray

DRY:
All-purpose flour
Yellow cornmeal
Sugar
Salt
Red pepper

LEAVENING AGENTS:
Baking powder
Baking soda

MIX-INS:
Parmigiano-Reggiano cheese, grated
Fresh chives, finely chopped

EQUIPMENT NEEDED:
Small bowl
Large bowl
Whisk
Spoon
Muffin tin
Wooden pick
Wire cooling rack
 

2 of 7

3 of 7

Pin
Facebook Tweet Email Send Text Message

1. Mix your wet ingredients.

Credit: Photo: Hélène Dujardin / Oxmoor House

Preheat oven to 400°. Combine fat-free buttermilk, olive oil, and an egg in a small bowl. 

Resist using your handheld or stand-up mixer for muffin batter. It is best stirred by hand.

3 of 7

Advertisement

4 of 7

Pin
Facebook Tweet Email Send Text Message

2. Add dry ingredients.

Credit: Photo: Hélène Dujardin / Oxmoor House

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, yellow cornmeal, sugar, baking powder, baking soda, salt and red pepper in a large bowl, stirring well with a whisk. 

The key to a nice even crumb—and no tunnels or air pockets—is all in the mixing. For the best results, stir “wet” and “dry” ingredients together gently, and quit before you think you’re finished. 

4 of 7

5 of 7

Pin
Facebook Tweet Email Send Text Message

3. Stir in milk.

Credit: Photo: Hélène Dujardin / Oxmoor House

Make a well in center of flour mixture. Add milk mixture; stir just until moist. Stir in 2 ounces cheese (about 1⁄2 cup) and 2 tablespoons chives. 

Don’t be tempted to stir and stir until the batter is perfectly smooth; you’ll end up with muffins that are tough, almost bread-like. It’s a gently stirred batter that yields the perfect muffin.

5 of 7

6 of 7

Pin
Facebook Tweet Email Send Text Message

4. Fill the pan.

Credit: Photo: Hélène Dujardin / Oxmoor House

Spoon batter into 12 muffin cups coated with cooking spray. 

Be sure not to overfill your muffin cups—they should be filled between two-thirds and three-fourths full for perfectly peaked muffins rather than ones that spill over their tops. (A great batter means nothing if half of it winds up on the floor of your oven!)

6 of 7

Advertisement
Advertisement
Advertisement

7 of 7

Pin
Facebook Tweet Email Send Text Message

5. Let it bake.

Credit: Photo: Hélène Dujardin / Oxmoor House

Sprinkle muffins evenly with remaining 1 ounce cheese and remaining 1 tablespoon chives. Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tin; cool on a wire rack. 

7 of 7

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

    Share the Gallery

    Pinterest Facebook
    Advertisement
    Skip slide summaries

    Everything in This Slideshow

    Advertisement

    View All

    1 of 7 Love Your Lumps
    2 of 7 Your Mise En Place
    3 of 7 1. Mix your wet ingredients.
    4 of 7 2. Add dry ingredients.
    5 of 7 3. Stir in milk.
    6 of 7 4. Fill the pan.
    7 of 7 5. Let it bake.

    Share & More

    Facebook Tweet Email Send Text Message
    Cooking Light

    Magazines & More

    Learn More

    • Customer Service this link opens in a new tab
    • Advertise
    • Content Licensing
    • Accolades this link opens in a new tab

    Connect

    MeredithCooking Light is part of the Allrecipes Food Group. © Copyright 2023 Meredith Corporation. All Rights Reserved. Cooking Light may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
    © Copyright Cooking Light. All rights reserved. Printed from https://www.cookinglight.com

    View image

    How to Make Corn Muffins
    this link is to an external site that may or may not meet accessibility guidelines.