Go Back
+ servings

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!
Course Baked Goods
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 18 Servings
Calories 134kcal
Author Onion Rings and Things


  • 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


  • 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.


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.


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