Corn muffins with actual corn...delicious dessert-type muffin that we have when it's burrito night at our house.

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
10 mins
total:
45 mins
Servings:
18
Yield:
18 muffins
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.

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  • 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.

  • 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.

Nutrition Facts

134 calories; protein 3g; carbohydrates 28.6g; fat 1.2g; cholesterol 21.8mg; sodium 200.3mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/04/2012
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! Read More
(20)

Most helpful critical review

Rating: 2 stars
12/22/2015
I must have done something wrong because following the recipe exactly got me still not fully baked after 35 minutes:( Read More
25 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/03/2012
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! Read More
(20)
Rating: 4 stars
12/31/2012
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. Read More
(11)
Rating: 5 stars
10/27/2014
I cannot say enough good about this recipe. We make them without the can of corn (just never have it) and bake it in an 8X8 pan for 38 minutes. It's honestly the best cornbread I have EVER had anywhere...and every single person who tries it agrees. We've also made muffins and put it in a 9X13 pan and just adjusted cooking time. Seriously can't go wrong. Read More
(4)
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Rating: 5 stars
12/11/2014
Thanks Bob for this wonderful low fat muffin recipe! Tried it last night and the muffins are delicious! Not one drop of oil required! I am impressed. I used one large apple and put it in the blender with the eggs. Turned out fluffy. Also used frozen corn and put some corn in the blender to cream it a bit. I only had 2/3 cup of sugar but added some agave syrup. A bit sweet for my taste. I will put in less sugar and perhaps a bit of agave (it is supposedly healthier). Read More
(3)
Rating: 5 stars
02/17/2013
I followed the recipe exactly and it made sweet cake-like muffins. Very good. Read More
(3)
Rating: 5 stars
01/09/2015
Mmmmmm mom! It's so good! - was my daughter answer! - she was asking for it since we arrived from our country couple of months ago. We taste it on thanksgiving and since you won't imagine... It's my first time making cornbread and I am very please with the results. Thank you so much for the recipe it's a keeper! Read More
(2)
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Rating: 4 stars
04/15/2013
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. Read More
(2)
Rating: 4 stars
11/14/2019
I made this but with the following changes that I highly recommend: 1. Oven temp should be 400 degrees; 350 is much too low for muffins. 2. I only used 1/2 cup of sugar. I always top my corn muffins with honey butter (mix equal portions of honey and softened unsalted butter together), so I didn't want them to be too sweet. The 1/2 cup was perfect. 3. I did not put in the 2nd 1/2 cup of milk and these still came out incredibly moist. Another change that I will try next time is to only use 1 egg. These muffins had a definite custardy consistency which I did enjoy, but I am curious to try them with 1 egg for a more cakey consistency next time. Made with these adjustments, they were delicious! I'm actually thinking about including them on our Thanskgiving menu. Read More
(1)
Rating: 4 stars
09/18/2016
I cut the sugar in half as I didn't want them to be too sweet and the taste was good. I will make these again! Read More
(1)
Rating: 2 stars
12/22/2015
I must have done something wrong because following the recipe exactly got me still not fully baked after 35 minutes:( Read More
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