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Deluxe Corn Muffins Recipe
Deluxe Corn Muffins Recipe photo by Taste of Home

Deluxe Corn Muffins Recipe

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4.5 9
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These tender corn muffins are the cream of the crop! Tender and moist, the muffins get a pleasing hint of sweetness from the easy homemade honey butter. —Angela Lively Baxter, Tennessee
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 2-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 large egg yolk
  • 1-1/4 cups buttermilk
  • 1/3 cup canola oil
  • 3/4 cup whole kernel corn
  • HONEY BUTTER:
  • 1/2 cup butter, softened
  • 2 to 3 tablespoons honey

Nutritional Facts

1 muffin with 2 teaspoons butter equals 256 calories, 15 g fat (6 g saturated fat), 56 mg cholesterol, 372 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
  2. Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
  3. In a small bowl, beat butter and honey until blended. Serve with muffins. Yield: 1 dozen (1/2 cup butter).
Originally published as Deluxe Corn Muffins in Taste of Home December/January 2009, p31

Reviews for Deluxe Corn Muffins

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 4, 2016

"These were just OK. I reduced the time since my oven tends to run hot and they were still a little dry. They also don't hold up well as leftovers. I wound up throwing it away. I've found better, more moist corn bread before so I will stick with those recipes."

MY REVIEW
Reviewed Dec. 29, 2015

"These were good not sure they were the best we've had."

MY REVIEW
Reviewed Sep. 19, 2015

"I based my muffins on this recipe, but used yogurt instead of buttermilk (because it's what I had) and fresh corn cut from the cob. They came out quite good.

I will make them again -- probably with buttermilk, just for ease of mixing!"

MY REVIEW
Reviewed Aug. 27, 2015

"Our family really enjoyed these corn muffins. They had a great taste and were easy to make. They were just a touch crumbly but worked perfect with our vegetable soup. We didn't make the honey butter - but I don't really think you can go wrong with it :)"

MY REVIEW
Reviewed Jun. 17, 2011

"I made this to go with some home made chili and they are wonderful. I actually forgot to add the whole kernel corn, and it was still wonderful!"

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