Sweet Corn Muffins Recipe - Allrecipes.com
Sweet Corn Muffins Recipe
  • READY IN 45 mins

Sweet Corn Muffins

Recipe by  

"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 Edit and Save

Original recipe makes 18 muffins Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2012

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!

Most Helpful Critical Review
May 22, 2013

My family didn't care for these at all - no corn flavor!

Feb 17, 2013

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

Dec 31, 2012

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.

Sep 27, 2014

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.

May 19, 2014

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!

Apr 15, 2013

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.

Jan 20, 2013

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.


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  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 1.2 g
  • 2%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 200 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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