Sweet Corn Muffins

Sweet Corn Muffins

Bob Manasco

"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

45 m servings 133 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  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.

Reviews

Read all reviews 14
  1. 14 Ratings

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Most helpful positive review

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 alo...

Most helpful critical review

I must have done something wrong because following the recipe exactly got me still not fully baked after 35 minutes :(

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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 alo...

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 t...

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 a...

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

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...

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 t...

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 th...

I made these with baking Splenda and pureed the corn a little more (we don't like chunky bits). The muffins were yummy and didn't need syrup at all. FYI for those making in a pampered chef indiv...

OMG. First time making these and used a popper muffin tin. Let me tell you, had 4 already. The smaller they are, the easier to pop them. The only thing I did differently was use real corm, c...

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