Recipe by dehelle
"Corn muffins with actual corn...delicious dessert-type muffin that we have when it's burrito night at our house."
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1 1/2 cups
1 (14.5 ounce) can
This will be my new go-to recipe for corn muffins! These were very moist and sweet, just the way my family likes them. I only used 3/4 c sugar and they were still very sweet. I served these along side a taco salad and they were a big hit. Thanks for submitting this recipe!
My family didn't care for these at all - no corn flavor!
I followed the recipe exactly and it made sweet, cake-like muffins. Very good.
I made the recipe just as stated. They are definitely sweet and don't have that gritty-corn-bread texture. The 1 TBS of baking powder is no a typo. If you want them to rise, you'll need to add that. Also, I made mine with paper liners. Yeah, don't do that. There's no grease in them so they stick to the paper liner.
These are the best corn muffins we have ever eaten- at home or at a restaurant. They are sweet and a little crumbly - just the way we like them. Make sure you use paper liners because I learned the hard way - they will stick even to Teflon- we loved them any way - just had to dig them out!
The taste was good, I used cupcake liners & would not recommend that. They stuck to the liners, so definitely heavily grease cup cake tins. The flavor was sweet, but I think I will increase the salt to 1 teaspoon. The creamed corn was a nice touch. They do not rise much so fill almost to the top of the tin.
These were good. I made them in muffin papers and they stick in them. Test doneness with a toothpick. Made 2 dozen, but they don't rise much so I might fill them more than 3/4 next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Corn Muffins
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 11
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