READY IN 45 mins

Sweet Corn Muffins

Read Reviews (6)

"Corn muffins with actual corn...delicious dessert-type muffin that we have when it's burrito night at our house." — dehelle

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 03, 2012

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!

—SugarPlum♥

See full review »

Most Helpful Critical Review

May 22, 2013

My family didn't care for these at all - no corn flavor!

—JCD

See full review »

6 Ratings

See other versions of this recipe!

Feb 17, 2013

I followed the recipe exactly and it made sweet, cake-like muffins. Very good.

—SBURKINS

See full review »

Apr 15, 2013

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.

—Jennifer

See full review »

Jan 20, 2013

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.

—KIRSTENFINNIGAN

See full review »

Dec 31, 2012

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.

—Sara L

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Plantain Corn Muffins

Corn Muffins

Sweet Corn Bread

Krissy's Best Ever Corn Muffins

Delicious Gluten-Free Blueberry Corn Muffins

Easy, Speedy Corn Muffins

Savory Corn Muffins

Sweet Corn Bread

Healthy Sweet Potato Muffins

Snacks' Crazy Sweet Corn Pudding

Nutrition

Calories
133 kcal
7%

Carbohydrates
28.6 g
9%

Cholesterol
25 mg
8%

Fat
1.2 g
2%

Fiber
1 g
4%

Protein
3 g
6%

Sodium
200 mg
8%

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

Nutritional Information

Sweet Corn Muffins

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 133
Calories from Fat: 11

% Daily Value *
Total Fat 1.2g 2 %
Saturated Fat 0.4g 2 %
Cholesterol 25mg 8 %
Sodium 200mg 8 %
Potassium 89mg 2 %
Total Carbohydrates 28.6g 9 %
Dietary Fiber 1g 4 %
Protein 3g 6 %
Sugars 13.3g
Vitamin A 2 %
Vitamin C 2 %
Calcium 7 %
Iron 9 %
** Thiamin 12 %
Niacin 12 %
Vitamin B6 3 %
Magnesium 5 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.