New this month
Get the Allrecipes magazine just $7.99
Sweet Corn Muffins 17

Sweet Corn Muffins

"'I love making corn bread and corn muffins, but often the results are not moist or sweet enough for my taste,' comments Patty Bourne of Owings, Maryland. 'So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair.'"
Added to shopping list. Go to shopping list.

Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a mixing bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 25-30 minutes or until muffins test done.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 191
  1. 233 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Unbelievable and incredible. I have always thought corn muffins and bread were only...eh. I was hoping this recipe would change my mind. Verdict: YEP!! I object to the typical dryness of cornbre...

Most helpful critical review

I'm a veteran baker (of cookies, cakes, pies, WHATEVER), and I was looking for a sweet corn muffin recipe to try to satisfy my husband's craving. Well, this recipe tastes good and is easy to ma...

Most helpful
Most positive
Least positive
Newest

Unbelievable and incredible. I have always thought corn muffins and bread were only...eh. I was hoping this recipe would change my mind. Verdict: YEP!! I object to the typical dryness of cornbre...

Without a doubt the best "from scratch" corn muffins I have ever had. I sprayed a mini-muffin pan and baked for 15 minutes. They came out perfectly. They even passed the freezer test - just as ...

Nice sweet flavor and very moist. I did not have shortening, so I used canola oil instead. I also used jumbo eggs, and that was a bit too much egg. If you have only large eggs, I'd suggest usin...

Best corn muffin recipe I've found. I substituted plain natural-style yogurt for the milk--makes the muffins very moist and tender--and used white whole wheat flour (at my age, every little bit...

These muffins turned out perfectly! They were exactly what I wanted--moist, sweet, with a fine, tender crumb. They were surprisingly light and airy, probably due to the use of the electric mix...

This is the best corn muffin recipe I've tried so far. It's more of a cake like muffin, very moist and doesn't crumble which I love. I reduced the sugar to 3/4 cup. Next time I will try 1/2 c...

These muffins had a good moist crumb. I only used 1/2 cup sugar b/c I like to use honeybutter on corn muffins. I think 1 cup of sugar would have been way too much. I made regular muffins and als...

These turned out so light and fluffy, will definitely make again! I reduced the sugar to 3/4 c, substituted fine-ground wheat flour for the white, and baked them in mini muffin pans for 10 min.

A nice surprise. I did substitue some of the sugar with honey, and would you believe I discovered that I was out of corn meal half way through mixing. I used some frozen corn kernels -- YUMMY!

Other stories that may interest you