'I love making corn bread and corn muffins, but often the results are not moist or sweet enough for my taste,' comments Patty Bourne of Owings, Maryland. 'So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair.'

Sweet Corn Muffins

all-purpose flour

sugar

cornmeal

baking powder

salt

eggs eggs

shortening

milk, divided

In a mixing bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 25-30 minutes or until muffins test done.


Unbelievable and incredible. I have always thought corn muffins and bread were only...eh. I was hoping this recipe would change my mind. Verdict: YEP!! I object to the typical dryness of cornbread, and in reading the reviews, this sounded more cake-like, which it is. As other reviewers did, I decreased the amount of sugar to 3/4 c. and (to my taste buds) it could probably go further than that to half a cup or 2/3. Personally, if I were serving these for breakfast, I'd go sweeter; if for dinner, I'd decrease the sugar and go more savory. The important thing here is really the texture...so moist and just corn meal-y enough to be more like corn bread than cake. This made 12 good decent-sized muffins...no small muffins here. TIP: This would be excellent with lemon, zest, and the addition of blueberries for a breakfast dish; parmesan, cracked pepper and rosemary with decreased sugar to serve with chicken or chili. MUAH!

Without a doubt the best "from scratch" corn muffins I have ever had. I sprayed a mini-muffin pan and baked for 15 minutes. They came out perfectly. They even  passed the freezer test - just as moist and delicious after being frozen! I made five batches for my daughter's grad party and served them with honey butter. One of the guests left with his mouth full of muffin, waving and shouting goodbye.

Nice sweet flavor and very moist. I did not have shortening, so I used canola oil instead. I also used jumbo eggs, and that was a bit too much egg.  If you have only large eggs, I'd suggest using just one.

Best corn muffin recipe I've found.  I substituted plain natural-style yogurt for the milk--makes the muffins very moist and tender--and used white whole wheat flour (at my age, every little bit of extra fiber helps!)

These muffins turned out perfectly!  They were exactly what I wanted--moist, sweet, with a fine, tender crumb.  They were surprisingly light and airy, probably due to the use of the electric mixer, which incorporated a lot of air into the batter.  Even making just half of the recipe, I ended up with enough batter for 6 muffins AND half a loaf pan's worth of corn bread.  What a happy surprise!  Just remember, if you end up with extra batter like me, be prepared to bake the leftover batter in the loaf pan an extra 15-20 minutes.

This is the best corn muffin recipe I've tried so far.  It's more of a cake like muffin, very moist and doesn't crumble which I love.  I reduced the sugar to 3/4 cup.  Next time I will try 1/2 cup of sugar. I ended up making 12 regular size muffins and 6 mini ones.  I baked the mini ones for about 12 minutes.  They didn't brown on the top like the other person's who baked them in mini loaves.  They all came out a pale yellow with a tiny ring of brown at the base of the muffin top.  Delicious with or without butter!!

These muffins had a good moist crumb. I only used 1/2 cup sugar b/c I like to use honeybutter on corn muffins. I think 1 cup of sugar would have been way too much. I made regular muffins and also muffin tops. I found I popped the stumps off the regular muffins anyway. I recommend muffin tops...nice crisp brown top to these :)

These turned out so light and fluffy, will definitely make again!  I reduced the sugar to 3/4 c, substituted fine-ground wheat flour for the white, and baked them in mini muffin pans for 10 min.

A nice surprise. I did substitue some of the sugar with honey, and would you believe I discovered that I was out of corn meal half way through mixing. I used some frozen corn kernels -- YUMMY!

sweet corn muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 12

Cost: $2.82 /serving

Author : Allrecipes Member

Ingredients

Instructions

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