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Massachusetts Corn Muffins
Credit:
Marcus Nillson
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 1 dozen
Ingredients
Ingredient Checklist
1 cup plus 2 tablespoons yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
Coarse salt
1/4 cup sunflower or safflower oil
4 tablespoons unsalted butter, melted
2 tablespoons mild honey, such as acacia or orange blossom
2 large eggs, lightly beaten
1 cup whole milk
Variations
This recipe could also make 24 mini muffins. Bake them for about 15 minutes.
Gallery
Massachusetts Corn Muffins
Credit:
Marcus Nillson
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 1 dozen
Gallery
Massachusetts Corn Muffins
Credit:
Marcus Nillson
Massachusetts Corn Muffins
Credit:
Marcus Nillson
Massachusetts Corn Muffins
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 1 dozen
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 1 dozen
prep: 10 mins
total: 40 mins
prep:
10 mins
total:
40 mins
Yield: Makes 1 dozen
Makes 1 dozen
Ingredients
Ingredients
- 1 cup plus 2 tablespoons yellow cornmeal
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- Coarse salt
- 1/4 cup sunflower or safflower oil
- 4 tablespoons unsalted butter, melted
- 2 tablespoons mild honey, such as acacia or orange blossom
- 2 large eggs, lightly beaten
- 1 cup whole milk
Directions
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Whisk together cornmeal, flour, sugar, baking powder, and 1 1/4 teaspoons salt in a large bowl. Combine oil, butter, and honey; stir in eggs and milk. Stir oil mixture into cornmeal mixture. Divide batter evenly among baking cups.
Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool for 10 minutes.
Variations
This recipe could also make 24 mini muffins. Bake them for about 15 minutes.
Variations
This recipe could also make 24 mini muffins. Bake them for about 15 minutes.
Reviews (3)
Add Rating & Review
201 Ratings
5 star values:
36
4 star values:
25
3 star values:
93
2 star values:
36
1 star values:
11
Reviews (3)
Add Rating & Review
201 Ratings
5 star values:
36
4 star values:
25
3 star values:
93
2 star values:
36
1 star values:
11
Add Rating & Review
201 Ratings
5 star values:
36
4 star values:
25
3 star values:
93
2 star values:
36
1 star values:
11
201 Ratings
5 star values:
36
4 star values:
25
3 star values:
93
2 star values:
36
1 star values:
11
201 Ratings
5 star values:
36
4 star values:
25
3 star values:
93
2 star values:
36
1 star values:
11
- 5 star values:
- 36
- 4 star values:
- 25
- 3 star values:
- 93
- 2 star values:
- 36
- 1 star values:
- 11
Martha Stewart Member
Rating: 5 stars
05/12/2019
This is our go-to recipe for corn muffins. They have wonderful texture and a hint of sweetness. And they never fail!
Martha Stewart Member
Rating: 5 stars
07/20/2014
these are great.. they came out really moist and not too sweet
Martha Stewart Member
Rating: Unrated
02/09/2013
This recipe was easy and delicious. I made this to go with Chili for dinner and it was a nice compliment. I baked it in a rectangle pan for 22 mins, let cool for 10 mins and sliced into squares. Delish!
Martha Stewart Member
Rating: 5 stars
05/12/2019
This is our go-to recipe for corn muffins. They have wonderful texture and a hint of sweetness. And they never fail!
Rating: 5 stars
Rating: 5 stars
07/20/2014
these are great.. they came out really moist and not too sweet
Rating: Unrated
02/09/2013
This recipe was easy and delicious. I made this to go with Chili for dinner and it was a nice compliment. I baked it in a rectangle pan for 22 mins, let cool for 10 mins and sliced into squares. Delish!
Rating: Unrated
All Reviews for Massachusetts Corn Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Massachusetts Corn Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
