Recipe by 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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1 1/2 cups
1 (14.5 ounce) can
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!
My family didn't care for these at all - no corn flavor!
I followed the recipe exactly and it made sweet, cake-like muffins. Very good.
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.
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).
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.
These are delicious! I love that these are moist, slightly sweet but not too sweet. I purchased a simlar muffin from a local grocery store and these are better. I followed the recipe exactly and we'll definitely make again! Oh, I didn't use muffin cups. I simply sprayed baking spray and cooked for a little under 20 mins, but they had passed the toothpick test.
These are the best corn muffins we have ever eaten- at home or at a restaurant. They are sweet and a little crumbly - just the way we like them. Make sure you use paper liners because I learned the hard way - they will stick even to Teflon- we loved them any way - just had to dig them out!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Corn Muffins
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 11
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