Massachusetts Corn Muffins

201 Ratings
  • 5 36
  • 4 25
  • 3 93
  • 2 36
  • 1 11

A hint of honey enhances the flavor of the corn without overwhelming it.

Martha Stewart Living, July 2010

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Credit: Marcus Nillson

Recipe Summary test

prep:
10 mins
total:
40 mins
Yield:
Makes 1 dozen
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Ingredients

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.

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  • 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.

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Reviews (3)

201 Ratings
  • 5 36
  • 4 25
  • 3 93
  • 2 36
  • 1 11
Martha Stewart Member
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
07/20/2014
these are great.. they came out really moist and not too sweet
Martha Stewart Member
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!
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