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Corn Muffins

Serve with a big bowl of chili.

Quick Facts

Prep Time: 15 minutes
Bake Time: 15 to 18 minutes
Yield: 1 dozen muffins


  • 2 cups all-purpose flour
  • 1 cup yellow corn meal
  • 3/4 cup sugar
  • 1 tablespoon Argo® Baking Powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup plus 2 tablespoons Mazola® Corn Oil
  • 2 eggs


  1. Preheat oven to 400˚F. Grease standard 12-cup muffin pan (2-1/2 x 1-1/4-inch cups) or line with paper baking cups.
  2. Combine flour, corn meal, sugar, baking powder and salt in a large bowl.Whisk milk, oil and eggs together in a medium bowl. Add to flour mixture and stir just until flour is moistened.
  3. Divide batter evenly into prepared muffin pan.
  4. Bake 15 to 18 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Transfer muffins to a wire rack to cool.