These classic muffins can be enjoyed with jam or butter in the morning, or as a side dish to a hearty autumnal meal.

Serves 12


For a heartier texture, substitute 1/4 cup cornmeal for an equal amount of corn flour.
  • 12 Tbsp. (1 1/2 sticks) unsalted butter, plus more for greasing
  • 1 cup all-purpose flour, plus more for dusting
  • 1 1/4 cups corn flour
  • 1 Tbsp. baking powder
  • 2 tsp. kosher salt
  • 1/2 cup packed dark brown sugar
  • 2 eggs
  • 1 cup whole milk
  • 1 ear corn, grated on the side of a box grater (optional)


Active time: 25 minutes
Total time: 1 hour, 15 minutes

Preheat oven to 350° and place a rack in the center. Butter and flour a 12-muffin tin. In a large bowl, combine flours, baking powder, and salt; set aside. In a standing mixer fitted with a paddle attachment, mix butter and brown sugar on high speed until light and creamy, about 3 minutes. Mix in eggs 1 at a time.

With the mixer on low speed, add in half the reserved flour mixture, then 1/2 cup milk. Repeat with remaining flour and milk. Stir in corn. Spoon batter into prepared muffin tin. Bake, rotating pan halfway through, until muffins are golden brown at edges and a toothpick inserted in the center comes out clean, about 35 minutes. Twist out muffins and place on their sides in tin to cool.

Keep Reading: 9 Delicious Ways to Bake with Whole Grains


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