Krissy's Best Ever Corn Muffins

Krissy's Best Ever Corn Muffins

97

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

Ingredients

35 m {{adjustedServings}} servings 243 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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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.
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Reviews

97
  1. 115 Ratings

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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.