Dunkin’ Donuts Corn Muffin Recipe

If you’ve ever ordered a corn muffin from Dunkin’ Donuts, you know it’s not just any cornbread-style muffin. Dunkin’s corn muffins are lightly sweet, incredibly moist, tender in the center, and finished with a slightly crisp golden top. They strike the perfect balance between cake-like softness and classic corn flavor, making them ideal for breakfast, coffee breaks, or an afternoon snack.

This Dunkin’ Donuts Corn Muffin copycat recipe recreates that familiar bakery taste and texture at home using simple ingredients and easy steps. The result is a soft, buttery muffin with a delicate crumb that tastes just like the real thing—if not better because it’s fresh from your oven.

What Makes Dunkin’ Corn Muffins Unique

Unlike traditional Southern cornbread, Dunkin’ corn muffins lean more toward a bakery-style muffin. They are sweeter, softer, and more tender, with no gritty texture.

Key characteristics include

• Fine cornmeal, not coarse
• A moist, almost cake-like crumb
• Balanced sweetness without being overpowering
• Light corn flavor that pairs well with coffee
• Soft interior with a gently domed top

Ingredients You’ll Need

Dry Ingredients

• 1 cup all-purpose flour
• ¾ cup fine yellow cornmeal
• ¾ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• ¾ cup milk (whole milk preferred)
• ¼ cup sour cream
• 1 teaspoon vanilla extract

Prep Time and Yield

• Prep Time: 15 minutes
• Bake Time: 16–20 minutes
• Total Time: About 35 minutes
• Servings: 10–12 muffins

How to Make Dunkin’ Donuts Corn Muffins

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or lightly grease each cavity. Dunkin-style muffins rise best at a slightly higher temperature, which helps create that signature domed top.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Make sure the cornmeal is evenly distributed to avoid dense pockets in the batter.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the melted butter, eggs, milk, sour cream, and vanilla extract until smooth. The sour cream is essential—it adds moisture and helps recreate Dunkin’s soft texture.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix. The batter should be thick but smooth, with no visible dry flour.

Step 5: Fill the Muffin Cups

Divide the batter evenly among the muffin cups, filling each about ¾ full. This ensures proper rising without overflowing.

Step 6: Bake

Bake for 16–20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7: Cool and Serve

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.

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Why This Recipe Tastes Like Dunkin’

Several small details make a big difference in recreating the Dunkin’ flavor and texture.

• Fine cornmeal creates a smooth crumb
• Sour cream adds richness and moisture
• Butter instead of oil gives a bakery-style flavor
• Higher baking temperature creates soft centers and golden tops

Tips for Perfect Corn Muffins

• Use fine or medium-fine cornmeal, not coarse
• Measure flour correctly to avoid dryness
• Do not overbake—corn muffins dry out quickly
• Let ingredients come to room temperature

Optional Variations

Honey Corn Muffins

Replace ¼ cup of sugar with honey for a softer sweetness.

Corn Muffins with a Sugar Crust

Sprinkle a pinch of sugar on top of each muffin before baking for a slightly crisp top.

Mini Corn Muffins

Bake at the same temperature for 10–12 minutes for bite-sized muffins.

Storage and Freezing

Storing

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Freezing

Wrap muffins individually and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave.

Frequently Asked Questions

Are Dunkin’ corn muffins sweet?

Yes, they are sweeter than traditional cornbread, but not overly sugary. This recipe matches that balance.

Can I use oil instead of butter?

Butter is recommended for flavor, but you can substitute neutral oil if needed. The muffins will be slightly less rich.

Why add sour cream?

Sour cream keeps the muffins moist and tender, helping recreate Dunkin’s bakery texture.

Can I make these dairy-free?

Yes. Use plant-based milk, dairy-free butter, and dairy-free sour cream alternatives. Texture may vary slightly.

Do these taste like cornbread?

They are closer to a bakery muffin than classic cornbread, just like Dunkin’s version.

Best Way to Serve

Dunkin’ Donuts corn muffins are best enjoyed

• Warm with butter
• Alongside a cup of coffee or tea
• As a breakfast muffin on busy mornings
• As a lightly sweet side with soups or chili

Final Thoughts

This Dunkin’ Donuts Corn Muffin copycat recipe delivers everything people love about the original—soft texture, subtle corn flavor, and bakery-style sweetness. Simple to make and incredibly satisfying, these muffins are perfect for recreating that Dunkin’ experience at home. Once you try them fresh from your oven, they’re bound to become a regular favorite in your baking routine.