Dunkin Donuts Corn Muffin Recipe

In the cold winter months, I always love a warm bowl of soup or chili. Most people serve bread on the side, but I like something softer and sweeter – corn muffins.

I first got the idea from the muffins I used to get at Dunkin Donuts. They were golden, soft, and had the best balance of sweet and corn flavor.

To taste that Dunkin Donuts style again, you need to make your own homemade version because they stopped selling it. This is now the only way to enjoy that same copycat taste at home.

But one thing is common: when you try to locate the exact copycat, you don’t get the original one. That is the big challenge.

I also had a hard time when I was learning to prepare this dish. But once you follow this Dunkin Donuts Corn Muffin Recipe, you won’t face the same problem.

What Does Dunkin Donuts Corn Muffins Taste Like?

These muffins have a sweet and light corn taste. The texture is soft and moist inside. The top has a slight crisp when you bite into it. The corn meal gives it a little bit of crunch.

It’s not too sweet, but sweet enough to enjoy with your morning coffee or tea. The flavor reminds you of cornbread but with more sweetness and softness.

When you eat it warm, the taste becomes even better. Each muffin feels tender and has a golden color that looks good too.

Many people love them because they pair well with both sweet and savory foods.

Why Dunkin Donuts Discontinued Corn Muffins?

Dunkin Donuts makes changes to its menu often. They take some items away to add new ones.

In 2022, they decided to stop selling the corn muffin. Many people were sad about this choice.

The company likely wanted to focus on other products like their donuts and coffee drinks.

Dunkin Donuts Corn Muffin Ingredients

Here are the main things you need to make these muffins. Some items can be swapped with other things based on what you have at home.

• 1 cup Corn Meal: This is the main ingredient. It gives the muffin its warm corn flavor and soft crumb. You can use yellow or white corn meal. Both work well. Yellow corn meal gives a brighter color. White corn meal makes a lighter muffin. Medium grind works best. Fine grind makes them too soft. Coarse grind can feel too rough.
• 1 cup All Purpose Flour: This helps the muffin hold its shape and gives it a fluffy texture. You can swap this with cake flour for softer muffins. But all-purpose flour gives better structure. Whole wheat flour can be used but will make them heavier. Gluten-free flour blends also work with some changes to liquid amounts.
• 2 tsp Baking Powder: Makes the muffins rise so they are not flat. This is very important. Old baking powder does not work well. Check the date on your container. You cannot use baking soda alone here. Baking powder already has acid mixed in.
• 1/2 tsp Salt: A small amount brings out the sweetness. Do not skip this. Salt balances the sugar and makes other flavors stronger. You can use sea salt or table salt. Both work the same way.
• 1 Egg: Helps everything mix together and adds richness. The egg makes the batter smooth. It also helps bind all ingredients. Room temperature eggs mix better than cold ones. You can use a flax egg for a plant-based version. Mix one tablespoon ground flax with three tablespoons water. Let it sit for five minutes.
• 1/3 cup Sugar + 1 tbsp Sugar: Adds that sweet taste similar to the Dunkin version. Granulated white sugar works best. You can use brown sugar for a deeper flavor. Honey or maple syrup can replace half the sugar. But this changes the texture slightly. The muffins become more moist and dense.
• 1 cup Milk: Keeps the batter soft and moist. Whole milk gives the richest taste. But you can use 2% milk or skim milk too. Plant-based milk like almond milk, oat milk, or soy milk also work. Buttermilk makes them extra tender with a slight tang.
• 1/4 cup Canola Oil: Makes the muffins tender and gives them a smooth texture. You can swap this with vegetable oil or melted butter. Coconut oil works but adds a light coconut taste. Olive oil is too strong for this recipe. The oil keeps these muffins moist for days.

Kitchen Appliances You’ll Need

1. Mixing bowls – one for dry and one for wet ingredients
2. Whisk – helps mix smoothly
3. Measuring cups and spoons – for correct amounts
4. Muffin pan – standard 12-cup size
5. Muffin liners or cupcake cups – prevents sticking
6. Sieve or strainer – for sifting flour
7. Oven – preheated to 400°F

How to Make Dunkin Donuts Corn Muffins at Home

Step 1 | Prepare the Dry Ingredients

Pour cornmeal into a mixing bowl. Use a strainer to add all-purpose flour, baking powder, and salt. Sieve them together to ensure the mixture is even and light. Whisk the dry ingredients until well combined.

Step 2 | Mix the Wet Ingredients

In another bowl, crack one egg and whisk it. Add sugar and continue whisking until the sugar starts to dissolve. Pour in the milk and mix again. Finally, add canola oil and whisk until the mixture is smooth.

Step 3 | Combine Dry and Wet

Gradually add the dry ingredients to the wet mixture. Whisk gently until a smooth batter forms. Avoid overmixing; blend just until the ingredients are combined.

Step 4 | Fill the Muffin Pan

Line a muffin pan with paper cups. Using a spoon or scoop, pour the batter into each cup, filling them about two-thirds full.

Step 5 | Bake

Preheat the oven to 400°F. Once heated, place the muffin pan inside and bake for 20 to 25 minutes. Test with a toothpick – if it comes out clean, the muffins are done.

Step 6 | Cool and Enjoy

Allow the muffins to cool slightly before serving. When warm, they are soft, sweet, and full of classic Dunkin’ corn muffin flavor.

Tips for Perfect Dunkin’ Style Corn Muffins

These simple tips help every batch come out soft, golden, and close to the Dunkin version.

• Don’t Overmix the Batter: Once the dry and wet ingredients are combined, stop mixing as soon as the batter looks smooth. Overmixing can make the muffins heavy and chewy instead of light and fluffy.
• Use Room Temperature Ingredients: Cold eggs or milk can make the batter uneven. Let them sit out for about 10 minutes before starting. It helps the muffins rise better and bake evenly.
• Preheat the Oven Properly: A warm oven helps the muffins puff up right away. Always preheat to 400°F before putting the pan inside. It gives that nice golden color and tender inside.
• Fill Muffin Cups Two-Thirds Full: Filling the cups just two-thirds lets the batter rise without spilling over. This makes all muffins the same size and shape.
• Let Them Rest After Baking: When they come out of the oven, give them 5–10 minutes to cool in the pan. This keeps them moist and stops them from breaking when removed.
• Check Doneness with a Toothpick: Always test one muffin by sticking a toothpick in the middle. If it comes out clean, they’re ready. If not, give them 2–3 more minutes.

Variations & Add-Ons

1. Blueberry Corn Muffins: Add 1 cup fresh or frozen blueberries to the batter after you mix everything. Fold them in gently so they don’t break. The berries add a sweet burst that goes great with the corn flavor.
2. Cheese Corn Muffins: Mix in 1/2 cup shredded cheddar cheese into the batter. You can also sprinkle some cheese on top before baking. This makes them more savory and great for eating with chili or soup.
3. Honey Butter Topping: Mix 2 tablespoons softened butter with 1 tablespoon honey. Spread this on warm muffins. The honey butter melts into the muffin and tastes amazing.
4. Jalapeño Corn Muffins: Add 2 tablespoons diced jalapeño peppers for a spicy kick. Remove the seeds unless you want them very hot. These are perfect for serving with barbecue or Mexican food.
5. Maple Corn Muffins: Replace 2 tablespoons of the sugar with maple syrup. Reduce the milk by 1 tablespoon. The maple adds a warm fall flavor that many people love.

Serving Dunkin Donuts Corn Muffins

These muffins taste best when served warm. I like to eat one fresh from the oven with a pat of butter that melts right in. They go perfectly with a hot cup of coffee, tea, or cocoa on a cool morning.

They’re also great next to a bowl of soup or stew. The light sweetness balances the savory taste of those dishes. Some people even enjoy them as a quick breakfast or snack during the day – they stay soft for hours and are easy to carry.

To make them look nice when serving guests, place them in a small basket lined with a napkin or towel to keep them warm. A small drizzle of honey or a side of jam makes them extra special.

Storage & Reheating Tips

1. How to Store: After the muffins cool completely, place them in an airtight container or zip bag. Keep them at room temperature for up to 3 days.

A paper towel inside the container helps soak up extra moisture and keeps them from getting soggy.

2. How to Reheat: To bring back that warm, fresh-baked feel, heat one muffin in the microwave for about 10–12 seconds.

You can also warm them in the oven at 300°F for about 5 minutes. They’ll turn soft again and smell just like when first baked.

3. Freezing Instructions: These muffins freeze very well. Wrap each muffin in plastic wrap, then place all in a freezer-safe bag.

They can stay frozen for up to 2 months. To eat, thaw at room temperature or microwave for about 20 seconds. They’ll still taste freshly baked.

Dunkin Donuts Corn Muffin Recipe FAQs

1. How much sugar is in a Dunkin Donuts corn muffin?

A Dunkin Donuts corn muffin usually has about 40–45 grams of sugar. This gives it that sweet, rich flavor.

2. How many carbs are in a Dunkin Donuts corn muffin?

A single Dunkin Donuts corn muffin contained about 60 grams of carbs. This homemade recipe has a similar amount if you follow the same measurements.

Using part whole wheat flour or less sugar can lower the total carbs while keeping the texture soft and moist.

3. Are Dunkin Donuts corn muffins gluten free?

No, the original Dunkin version was not gluten free because it used regular flour. To make this recipe gluten free, replace all-purpose flour with a gluten-free blend or corn flour mix.

Make sure the cornmeal you use is labeled gluten free to avoid cross-contact.

4. Are Dunkin Donuts corn muffins vegan?

No, the original one was not vegan because it had egg and milk. To make this recipe vegan, swap the egg for a flaxseed mix (1 tbsp ground flaxseed + 3 tbsp water) and use almond or oat milk.

Canola oil is already plant-based, so it fits perfectly in the vegan version.

5. Can I make mini muffins with this recipe?

Yes, the batter works well for mini muffins too. Just use a smaller pan and bake for about 12–15 minutes instead of 25.

They’re great for small snacks or kids’ lunches. Keep the same temperature and follow the same mixing steps.

6. Can I make these muffins without a muffin pan?

Yes, other pans work. Use a square baking dish and bake like cornbread for 30–35 minutes, then cut into squares.

A loaf pan works too, bake 40–45 minutes. Silicone cups on a baking sheet or mini muffin pans also work, with mini muffins baking in 12–15 minutes.

7. Why are my corn muffins dry?

Dry muffins can happen if baked too long, using too much flour, or not enough liquid. Check baking time early, spoon flour instead of packing it, and measure milk carefully.

Old baking powder can also make muffins dry, so replace it every six months.

Continue to Content

Dunkin Donuts Corn Muffin Recipe

Yield: 12

Prep Time: 10 minutes

Bake Time: 25 minutes

Additional Time: 10 minutes

Total Time: 45 minutes

Make the best Dunkin Donuts Corn Muffin Recipe in just 40 minutes! Soft, golden, and sweet—this copycat muffin tastes even better homemade!

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Ingredients

• 1 cup cornmeal (yellow or white, medium grind)
• 1 cup all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 egg, room temperature
• ⅓ cup + 1 tbsp granulated sugar
• 1 cup milk (whole or 2%)
• ¼ cup canola oil

Instructions

1. In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, and salt. Sift once for an even texture.
2. In another bowl, whisk the egg. Add sugar, then pour in milk and canola oil. Mix until smooth and slightly frothy.
3. Gradually add the dry ingredients into the wet mixture. Stir until just combined. Do not overmix—the batter should be smooth but slightly thick.
4. Line a 12-cup muffin pan with paper liners. Fill each cup about two-thirds full with batter.
5. Preheat oven to 400°F (200°C). Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
6. Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack. Serve warm with butter, honey, or your favorite spread.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 460Total Fat: 18gSaturated Fat: 2gCholesterol: 25mgSodium: 200mgCarbohydrates: 60gFiber: 1gSugar: 25gProtein: 6g

The Dunkin Donuts Corn Muffin Recipe brings back a sweet memory of a soft, warm muffin that many people miss from their favorite coffee shop.

Share your photos or comments below – I’d love to see your homemade Dunkin Donuts copycat Corn Muffins!