Best Ever Corn Muffins

220 Reviews

Prep: 8 min
Cook: 30 min
Ready In: 38 min

“This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!” - by CHAROLETTEKD

Ingredients

1/4 cup butter, softened
9 tablespoons white sugar
2 eggs
1 tablespoon vanilla extract
1 1/2 cups biscuit baking mix
1/4 cup yellow cornmeal
2/3 cup milk

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Metric US

Original recipe yields 1 dozen

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 30 minutes, until golden.

Nutrition

Amount Per Serving (12 total)

Calories
164 cal
8%

Fat
7.3 g
11%

Carbs
21.7 g
7%

Based on a 2,000 calorie diet

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Reviews (220)

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224

bcrocker

Aug. 7, 2006

"I modified according to what another reviewer suggested and this recipe tasted fantastic: decrease sugar to 5 tbsp, decrease vanilla to 1/2 tsp, decrease bisquick to 1 1/4 cup and increase cornmeal to..." See more 1/2 cup. Just the right amount of corn taste. I will be making this again!"

156

tonya

Jun. 13, 2006

"Best sweet corn muffins ever! I made a few changes that made them AMAZING! First off, I took the baking mix down to 1 1/4 c. and increased the corn meal to 1/2 c. I also only used 5 tbsp. of sugar an..." See mored 1/2 tsp of vanilla. Lightly sweet and the perfect amount of corn taste!"

131

Jillian

Jan. 28, 2011

"Very good corn muffins - although I'm not sure if I'd go so far as to call them the "best ever". They were very easy to make and whip up in a pinch. I cut back on the sugar using 1/4 cup and then adde..." See mored a Tbsp. of honey and left out the vanilla entirely. Like others, I used 1 & 1/4 cups of biscuit baking mix and upped the cornmeal to 1/2 cup which worked out well. In order to ensure a moist muffin, I used 2/3 cup of buttermilk vs. milk. I baked these for 20 minutes and they were lightly golden brown on top. These are perfect for chili, soup, or as a side for pulled pork."

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