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Home Bread and Baked Goods

Sweet Corn Muffins

4.27
/5
25 mins
17 Comments
Jump to RecipePrint
By: LalainePosted: 03/07/2013Updated: 11/26/2016
3204 shares
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This Sweet Corn Muffins are subtly sweet, melt-in-your mouth soft and moist; perfect with your next bowl of chili

Sweet Corn Muffins are subtly sweet, melt-in-your-mouth soft and moist. They’re perfect with your next bowl of chili!

Sweet Corn Muffin

I am proud of all the recipes I’ve shared so far here at Onion Rings and Things. There are ones, however, I am especially excited about. Recipes I am sure are sure to please. Recipes I’d like to go down on my knees to beg you to try. For your sake, not mine. 🙂

Sweet Corn Muffin

These sweet corn muffins are one of those recipes. They’re so darn good, I might as well call them THE corn muffin. Really. Seriously. These are no dry, coarse corn bread that crumbles into a mess before you can take a bite. They are subtly sweet, melt-in-your-mouth soft and so moist, it’s almost like having a cupcake. Give them a try and bake up a batch TODAY! Your next bowl of chili will thank you.

Did you make this? Be sure to leave a review below and tag me @OnionRingsAndThings on Facebook and Instagram!

4.27 from 15 votes

Sweet Corn Muffins

Sweet Corn Muffins are subtly sweet, melt-in-your-mouth soft and moist. They’re perfect with your next bowl of chili!
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Author: Onion Rings and Things
Course: Baked Goods
Print Pin It Email Recipe
18 Servings

Ingredients

  • 1-1/2 cups flour
  • 2/3 cup sugar
  • 1/2 cup corn meal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cup milk
  • 2 eggs, lightly beaten lightly beaten
  • 1/3 cup vegetable oil
  • 3 tablespoons butter, melted

Instructions

  • In a large bowl, combine flour, sugar, corn meal, baking powder and salt.
  • In a small bowl, combine eggs, milk, oil and butter. Mix well. Add to flour mixture and stir just until blended.
  • Pour into greased 18-hole muffin cup up to 2/3 full. Bake in a 350 F oven for about 20 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool.

Notes

To prepare as corn bread, pour into a greased 8-inch baking ban and bake in 350 F for about 35 minutes or until toothpick inserted comes out clean. Allow to cool and cut into squares.
Do not overmix batter.

Nutrition Information

Serving: 44g, Calories: 134kcal, Carbohydrates: 16.8g, Protein: 2.1g, Fat: 6.9g, Saturated Fat: 2.3g, Cholesterol: 24mg, Sodium: 94mg, Potassium: 117mg, Fiber: 0.5g, Sugar: 8.1g, Vitamin A: 100IU, Calcium: 60mg, Iron: 0.5mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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Nutrition Facts
Sweet Corn Muffins
Amount Per Serving (44 g)
Calories 134 Calories from Fat 62
% Daily Value*
Fat 6.9g11%
Saturated Fat 2.3g14%
Cholesterol 24mg8%
Sodium 94mg4%
Potassium 117mg3%
Carbohydrates 16.8g6%
Fiber 0.5g2%
Sugar 8.1g9%
Protein 2.1g4%
Vitamin A 100IU2%
Calcium 60mg6%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Sweet Corn Muffins are subtly sweet, melt-in-your-mouth soft and moist. They're perfect with your next bowl of chili!

 

About Lalaine

Welcome to Onion Rings and Things where you’ll find hundreds of comfort food recipes, crafts, and printables. Browse around and make something fun or tasty today! Read More

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Reader Interactions

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Recipe Rating




  1. Liv says

    Posted on 7/13/19 at 5:06 pm

    I would like to bake 3 batches of these muffins. LivHow do you store these muffins if you want it to last a few days?

    Reply
  2. Kathy Jones says

    Posted on 1/19/19 at 2:32 pm

    5 stars
    I made these with my students to go with the chili we made for ourselves and staff.. They are the best corn bread muffins ever! Super easy to make, light and fluffy, and oh, so buttery tasting. Staff could not believe that we made scratch corn bread muffins.

    Reply
    • Lalaine says

      Posted on 2/4/19 at 7:24 pm

      Thank you so much for the feedback, I am glad everyone enjoyed the corn muffins. These are my favorite, so easy to make and delicious 🙂

      Reply
  3. Toni says

    Posted on 1/25/18 at 3:34 pm

    Are these 18 cupcakes or mini cupcake size ?

    Reply
    • Lalaine says

      Posted on 1/26/18 at 6:39 pm

      They’re the regular muffin size 🙂

      Reply
  4. Karen says

    Posted on 1/17/18 at 11:17 am

    5 stars
    Delicious Tried different corn muffin recipes on Pinterest. Liked these the best. Added a tsp of vanilla. Yum

    Reply
    • Lalaine says

      Posted on 1/20/18 at 10:19 am

      Thank you so much for the feedback, Karen! I am glad you enjoyed them. 🙂

      Reply
  5. Debbie says

    Posted on 5/3/17 at 3:14 pm

    5 stars
    These were wonderful! I cut the recipe in half and used almond milk and stone ground corn meal. Just delish, thanks for sharing!

    Reply
    • Lalaine says

      Posted on 5/4/17 at 6:36 am

      Thanks, Debbie, for the feedback. I am glad you enjoyed this corn muffin recipe. They’re my favorite, so soft and moist. 🙂

      Reply
  6. Ann says

    Posted on 4/24/17 at 4:38 pm

    Do these really break off into pieces without crumbling? I’m so tired of recipes that crumble 🙁

    Reply
    • Lalaine says

      Posted on 6/28/17 at 4:27 am

      They hold together beautifully like a cupcake.:)

      Reply
  7. Chris says

    Posted on 2/5/14 at 8:31 pm

    I made these today and they tasted kinda bitter. I was wondering if there was too much baking soda? I think next time I’ll use less baking soda.

    Reply
    • Lalaine says

      Posted on 2/5/14 at 10:26 pm

      Hi Chris

      I am sorry your experience with these muffins didn’t turn out well. They’re actually a bit on the sweet side so I am not sure what happened with yours. Here is a link that might give the answer http://food52.com/hotline/2961-what-gives-cornbread-a-bitter-aftertaste-i-made-the-2-corn-cornbread-that-was-the-subject-of-a-blog

      Thanks

      Reply
  8. Jo says

    Posted on 8/7/13 at 8:05 pm

    Hi Lalaine
    I saw a recipe on your blog for Sweet Corn Cake that used condensed and evaporated milk. I can’t find it anymore. I had left a question asking if the amount of flour specified (6 cups) was correct and was looking to see of you had responded. Hoping to hear from you.
    Thanks
    Jo

    Reply
  9. Corinne says

    Posted on 3/8/13 at 1:31 pm

    Looks great. Is it safe to assume that adding the corn meal and sugar are included in step #1?

    Reply
    • Lalaine says

      Posted on 3/8/13 at 2:23 pm

      🙂

      Thanks. Now corrected.

      Reply
      • Corinne says

        Posted on 3/8/13 at 2:35 pm

        🙂

        Reply

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