Best Ever Corn Muffins

Best Ever Corn Muffins

228
CHAROLETTEKD 0

"This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!"
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Ingredients

38 m servings 164 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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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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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
  3. In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
  4. Bake in preheated oven for 20 to 30 minutes, until golden.

Reviews

228
  1. 283 Ratings

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Most helpful positive review

I modified according to what another reviewer suggested and this recipe tasted fantastic: decrease sugar to 5 tbsp, decrease vanilla to 1/2 tsp, decrease bisquick to 1 1/4 cup and increase cornm...

Most helpful critical review

A little too sweet for this Southern girl, but the kids devoured them.

I modified according to what another reviewer suggested and this recipe tasted fantastic: decrease sugar to 5 tbsp, decrease vanilla to 1/2 tsp, decrease bisquick to 1 1/4 cup and increase cornm...

Best sweet corn muffins ever! I made a few changes that made them AMAZING! First off, I took the baking mix down to 1 1/4 c. and increased the corn meal to 1/2 c. I also only used 5 tbsp. of su...

Very good corn muffins - although I'm not sure if I'd go so far as to call them the "best ever". They were very easy to make and whip up in a pinch. I cut back on the sugar using 1/4 cup and the...

delicious! i experimented a little to make them less fat and calories and the things i did worked...i only put 2 tablespoons of butter (i actually used smart beat spead), and one table spoon of ...

WOW! I have been looking for a corbread recipe that is softer and more cake-like than most. This is it. Thanks for the great recipe!

Very easy to follow and very good results. The recipe says it makes 12 muffins and I came out with just 6 med. size so perhaps 12 is a typo??

These were very good! I love corn bread/muffins and this is one of the best I have tried, the only thing is is that they are very sweet, so if that's not what you are looking for these aren't f...

This recipe does not cut it as a "corn" muffin. However it makes the best ever cupcakes by adjusting the sugar to 2/3 cup. I got 12 small cupcakes.

These were great! Cake-like and sweet. I made 6 muffins out of the batter instead of 12 because we like to have a nice big top on them. I used low fat biscuit mix and they still tasted wonderful...