"Corn muffins with actual corn...delicious dessert-type muffin that we have when it's burrito night at our house." — dehelle
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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.
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 the salt to 1 teaspoon. The creamed corn was a nice touch. They do not rise much so fill almost to the top of the tin.
These were good. I made them in muffin papers and they stick in them. Test doneness with a toothpick. Made 2 dozen, but they don't rise much so I might fill them more than 3/4 next time.
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.
* 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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