Sweet Corn Muffins Recipe - Allrecipes.com
Sweet Corn Muffins Recipe
  • READY IN 45 mins

Sweet Corn Muffins

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 18 muffins Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
  2. 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.
  3. 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.
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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!

Most Helpful Critical Review
May 22, 2013

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

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.

Feb 17, 2013

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

Dec 11, 2014

Thanks, Bob, for this wonderful low fat muffin recipe! Tried it last night and the muffins are delicious! Not one drop of oil required! I am impressed. I used one large apple and put it in the blender with the eggs. Turned out fluffy. Also used frozen corn and put some corn in the blender to cream it a bit. I only had 2/3 cup of sugar but added some agave syrup. A bit sweet for my taste. I will put in less sugar and perhaps a bit of agave (it is supposedly healthier).

Oct 27, 2014

I cannot say enough good about this recipe. We make them without the can of corn (just never have it) and bake it in an 8X8 pan for 38 minutes. It's honestly the best cornbread I have EVER had anywhere...and every single person who tries it agrees. We've also made muffins and put it in a 9X13 pan and just adjusted cooking time. Seriously can't go wrong.

Jan 09, 2015

Mmmmmm, mom! It's so good! - was my daughter answer! - she was asking for it since we arrived from our country couple of months ago. We taste it on thanksgiving and since you won't imagine... It's my first time making cornbread, and I am very please with the results. Thank you so much for the recipe, it's a keeper!

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.


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  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 22 mg
  • 7%
  • 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.

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