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Krissy's Best Ever Corn Muffins

Rated as 4.49 out of 5 Stars

"This is a sweeter version of corn muffins and my family loves it!"
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Ingredients

35 m servings 243
Original recipe yields 12 servings (12 muffins)

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
  2. In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into prepared muffin cups.
  3. Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.

Nutrition Facts


Per Serving: 243 calories; 9.2 37.4 4 52 191 Full nutrition

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Reviews

Read all reviews 104
  1. 126 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I took this to a BBQ and every one commented on it. They were all so impressed, I made doubled the recipe and made it as a bread and cut it into squares. Now everyone wants to know where I got...

Most helpful critical review

Wasn't sweet enough and bad texture. We didn't like them.

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I took this to a BBQ and every one commented on it. They were all so impressed, I made doubled the recipe and made it as a bread and cut it into squares. Now everyone wants to know where I got...

I made this for my daughter's Kindergarten class's Thanksgiving party and they loved it! My husband loves it too!

Wonderful! I made this recipe using Splenda and whole wheat flour and the result was sweet, moist cornbread muffins. My husband (who considers himself a connoisseur of cornbread) loves them, too.

Thank you for the BEST corn muffin recipe EVER!!

Wasn't sweet enough and bad texture. We didn't like them.

Great Taste, but mine could have been a little moister.

These muffins had a great texture, and flavor. They were however too sweet for us, so if you don't like them overly sweet, I would reduce the sugar to 1/3.

This was my second attempt at making cornbread, and it turned out great. I wanted to make something that had actual corn kernels in it, because the last one i made didn't and was pretty bitter,...

This provided some of the best cornbread I have had...used less sugar and a bit more honey as suggested by others and I tossed in a finely chopped fat jalapeno pepper with the corn. Was able to...