Best Ever Corn Muffins Recipe - Allrecipes.com
Best Ever Corn Muffins Recipe
  • READY IN 38 mins

Best Ever Corn Muffins

Recipe by  

"This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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  • PREP

    8 mins
  • COOK

    30 mins
  • READY IN

    38 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
  3. In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
  4. Bake in preheated oven for 20 to 30 minutes, until golden.
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Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2006

I modified according to what another reviewer suggested and this recipe tasted fantastic: decrease sugar to 5 tbsp, decrease vanilla to 1/2 tsp, decrease bisquick to 1 1/4 cup and increase cornmeal to 1/2 cup. Just the right amount of corn taste. I will be making this again!

 
Most Helpful Critical Review
Apr 14, 2003

A little too sweet for this Southern girl, but the kids devoured them.

 
Jun 13, 2006

Best sweet corn muffins ever! I made a few changes that made them AMAZING! First off, I took the baking mix down to 1 1/4 c. and increased the corn meal to 1/2 c. I also only used 5 tbsp. of sugar and 1/2 tsp of vanilla. Lightly sweet and the perfect amount of corn taste!

 
Jan 28, 2011

Very good corn muffins - although I'm not sure if I'd go so far as to call them the "best ever". They were very easy to make and whip up in a pinch. I cut back on the sugar using 1/4 cup and then added a Tbsp. of honey and left out the vanilla entirely. Like others, I used 1 & 1/4 cups of biscuit baking mix and upped the cornmeal to 1/2 cup which worked out well. In order to ensure a moist muffin, I used 2/3 cup of buttermilk vs. milk. I baked these for 20 minutes and they were lightly golden brown on top. These are perfect for chili, soup, or as a side for pulled pork.

 
Apr 14, 2003

delicious! i experimented a little to make them less fat and calories and the things i did worked...i only put 2 tablespoons of butter (i actually used smart beat spead), and one table spoon of apple sauce, 2 egg whites instead of the whole 2 eggs, and 5 1/2 tablespoons of sugar insead of 9 and they turned out great! I also used reduced-fat bisquick! *=o)

 
Apr 11, 2003

WOW! I have been looking for a corbread recipe that is softer and more cake-like than most. This is it. Thanks for the great recipe!

 
Apr 11, 2003

Very easy to follow and very good results. The recipe says it makes 12 muffins and I came out with just 6 med. size so perhaps 12 is a typo??

 
Apr 14, 2003

These were very good! I love corn bread/muffins and this is one of the best I have tried, the only thing is is that they are very sweet, so if that's not what you are looking for these aren't for you...

 

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Nutrition

  • Calories
  • 164 kcal
  • 8%
  • Carbohydrates
  • 21.7 g
  • 7%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 234 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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