I am giving this 5 stars, but just a heads up I made these with 3/4 cup buttermilk instead of the 1/2 cup milk - I just have a thing for using buttermilk with corn muffins. I also used canned corn as opposed to frozen at the recommendation of others and it came out great. These are definitely sweeter corn muffins than I am used to, but I loved them anyway.
I scooped the normal amount of batter I use for cupcakes/muffins but was left with very short muffins as they didn't rise much if at all (but it DID give me more than 12). They were super moist though, and when I simply added more batter per cup they were perfect. Next time I'll try adding a bit more baking soda to account for the buttermilk and also dividing the batter evenly between 12 (and only 12) muffin cups.
Overall a sweet, VERY moist, delicious corn muffin!
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I am giving this 5 stars, but just a heads up I made these with 3/4 cup buttermilk instead of...