Dunkin’ Donuts Corn Muffin Copycat Recipe
Ingredients
- 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
Instructions
- Preheat oven to 375°F (190°C) and line or grease a muffin tin
- Whisk flour, cornmeal, sugar, baking powder, and salt in a large bowl
- In another bowl, whisk melted butter, eggs, milk, sour cream, and vanilla
- Add wet ingredients to dry ingredients and gently fold until just combined
- Divide batter evenly into muffin cups, filling about ¾ full
- Bake until tops are lightly golden and a toothpick comes out clean
- Cool briefly, then transfer to a wire rack and serve
Notes
Use fine cornmeal for a smooth, bakery-style texture
Do not overmix or muffins may become dense
Avoid overbaking to keep muffins moist
Sour cream is key for Dunkin-style softness
For a crisp top, sprinkle a little sugar on muffins before baking