15 Best Corn Muffin Recipes

Corn muffins are the perfect side for chili, soups, or barbecue, but they’re also great for breakfast with butter and honey. These 15 recipes range from classic sweet versions to savory ones packed with add-ins. The debate between Northern-style (sweeter) and Southern-style (less sweet, more cornmeal) is long-running, but these recipes cover both approaches. Most corn muffins are best eaten the day they’re made, but they freeze well too.

Classic Buttery Corn Muffins

These are the standard corn muffins that never disappoint. The balance of cornmeal and flour gives them the perfect texture – not too cakey but not too gritty either. The melted butter gives good flavor and moisture. Some recipes add a little sugar for sweetness while others keep it minimal for a more authentic cornbread taste. The top gets slightly golden and crisp while the inside stays moist. These are versatile enough to go with both savory meals or breakfast with honey or jam.

Jalapeño Cheddar Corn Muffins

Adding diced jalapeños and shredded cheddar turns basic corn muffins into something special. The jalapeños add a kick that you can control by keeping or removing the seeds. The cheese gets a little melty inside and adds richness. Some recipes include whole corn kernels too for extra texture and sweetness. These are perfect with chili or any Mexican-inspired meal. They’re also good for breakfast with eggs if you like a savory start to the day.

Honey Cornbread Muffins

These are on the sweeter side with honey giving them a more complex sweetness than just using sugar. The honey also adds moisture which keeps them from being dry. Some recipes drizzle extra honey on top while they’re still warm which soaks in a little bit. These lean toward the Northern style of cornbread that’s more like cake than bread. Perfect with butter for breakfast or as a slightly sweet side with spicy foods like chili to balance the heat.

Bacon and Green Chile Corn Muffins

The bacon adds smoky flavor and the green chiles give a mild kick without being too spicy. Make sure to cook the bacon until crisp before adding it to the batter. Some recipes use the bacon fat in place of some of the butter which adds even more flavor. These are definitely on the savory side and make a substantial side dish that’s almost a meal itself. Great with pinto beans, collard greens, or any Southern meal.

Blueberry Corn Muffins

This surprising combo works really well – the sweet-tart blueberries pop against the corny background. The muffins are usually a bit sweeter to complement the berries. Fresh berries are best in summer but frozen work fine the rest of the year. Just don’t thaw frozen berries before adding or they’ll turn the batter purple! These are more of a breakfast muffin than a dinner side. They bridge the gap between cornbread and regular berry muffins in a unique way.

Brown Butter Maple Corn Muffins

Browning the butter adds a nutty flavor that works so good with cornmeal. The maple syrup gives a different kind of sweetness than sugar that complements the corn. Some recipes include a maple butter to spread on the warm muffins which takes them over the top. These have a more complex flavor than basic corn muffins which makes them special without being complicated. Perfect for fall when you want something a little cozier than regular corn muffins.

Buttermilk Corn Muffins

The buttermilk makes these extra tender and gives a slight tang that works really well with the cornmeal. The acidity of the buttermilk also reacts with the baking powder to help them rise nicely. These usually have less sugar which lets the corn flavor shine through. Some recipes add a pinch of baking soda along with the baking powder which helps them brown better. These are good keepers – they’ll still taste fresh the next day if stored right.

Cornmeal and Cheddar Muffins with Scallions

The sharp cheddar and green onions make these decidedly savory. The cheese adds richness while the scallions give a mild onion flavor that perks everything up. These use more cornmeal than flour for a more authentic cornbread texture. Some recipes add a pinch of cayenne for heat or a sprinkle of cheese on top that gets golden and crispy. These are perfect with hearty soups or stews when you want a filling side bread with lots of flavor.

Sweet Corn Muffins

Sweet corn muffins are a warm, comforting addition to any rustic or Southern-inspired menu. With a golden crust and tender, slightly sweet center, they pair perfectly with barbecue or chili. Served with honey butter, these bite-sized delights bring homemade charm and heartwarming flavor to every bite.

Creamed Corn Muffins with Honey Butter

Using creamed corn in the batter makes these super moist and gives intense corn flavor. The honey butter for spreading is just softened butter mixed with honey but makes these feel extra special. Some recipes add a little sugar to the batter while others let the natural sweetness of the creamed corn do the work. These are on the more moist and dense side compared to other corn muffins. Perfect with barbecue or as a sweet breakfast treat.

Cast Iron Skillet Corn Muffins

These aren’t actually individual muffins but cornbread baked in a muffin-sized cast iron pan or in a regular cast iron skillet and cut into wedges. The hot cast iron gives amazing crispy edges all the way around, not just on top. Some recipes have you heat oil in the pan before adding the batter which creates an extra-crispy crust. These take a little more work but the texture contrast between the crisp exterior and soft interior is worth it. Great with chili or any dish with gravy or sauce to soak up.

Cranberry Cornmeal Muffins

The tart cranberries add bursts of flavor that balance the sweetness of the corn muffin base. Fresh cranberries work best when in season but dried ones plumped in hot water work year-round. Some recipes add orange zest which goes well with both the cranberries and the cornmeal. These are more unique than regular corn muffins and make a nice breakfast option. They’re also pretty with the red berries which makes them good for holiday meals.

Southern-Style Corn Muffins with Crispy Tops

These are the authentic Southern version – less sweet, more cornmeal, and a coarser texture than Northern-style. The emphasis is on the corn flavor rather than sweetness. The trick to the crispy tops is baking at a high temperature and sometimes adding a little bacon fat to the batter. Some recipes have you heat the muffin tin before adding the batter which helps create those crispy edges. These are perfect with beans, greens, and any Southern meal. They’re designed for sopping up pot likker (the liquid from cooked greens).

Gluten-Free Cornbread Muffins with Corn Kernels

These use naturally gluten-free cornmeal plus a gluten-free flour blend instead of wheat flour. The added corn kernels give nice texture and reinforce the corn flavor. Some recipes include a bit of xanthan gum to help with the texture since there’s no gluten. These can be just as good as regular corn muffins if made right – many people can’t even tell the difference. They tend to dry out faster than wheat-based versions so they’re best eaten the day they’re made or frozen for later.