Sweet Corn Muffins Recipe

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"I love making corn bread and corn muffins, but often the results are not moist or sweet enough for my taste," comments Patty Bourne of Owings, Maryland. "So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair."
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 12 servings


  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup shortening
  • 1 cup milk, divided

Nutritional Facts

1 each: 373 calories, 24g fat (12g saturated fat), 76mg cholesterol, 364mg sodium, 35g carbohydrate (17g sugars, 1g fiber), 4g protein.


  1. In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until muffins test done. Yield: 1 dozen.
Originally published as Sweet Corn Muffins in Quick Cooking May/June 1998, p47

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Jessica User ID: 9076046 261143
Reviewed Feb. 11, 2017

"I just made this and it's wonderful! I never leave reviews but this was too delicious not to give props."

ranchmom1 User ID: 939847 255184
Reviewed Oct. 9, 2016

"These are my favorite corn muffins! Since my husband and two of our girls have to eat gluten free, I use a GF flour blend and GF corn meal to make them. :) I like how easy it is to blend the ingredients too. Have made these for years and we love them!"

RJW88 User ID: 6860232 244748
Reviewed Mar. 1, 2016

"This is my go to corn muffin recipe. I live in high altitude so I cut the sugar to three- fourths cup."

juicyfruit007 User ID: 1404522 231890
Reviewed Aug. 27, 2015

"Just made these. I had to sub butter for shortening. They were good; the kids gobbled them up. The recipe made a few more than twelve."

brownrexx User ID: 1161327 220963
Reviewed Feb. 20, 2015

"A little too sweet for us too. I will definitely make them again but with less sugar. They are very light and fluffy."

tamarachronister User ID: 1908061 47306
Reviewed Oct. 13, 2012

"Ten months later, and I can't count the times I've made these muffins. They are such a hit in our house, so easy to make,and they come out beautiful every time!! Now we have the neighbors hooked on them, especially during the winter months - they go great with homemade soup!"

s_pants User ID: 174050 28283
Reviewed Apr. 7, 2012

"Yummy!...make sure to take them out of the pan before they cool all the way or you will end up with a crumbly mess!"

tamarachronister User ID: 1908061 52401
Reviewed Jan. 7, 2012

"My tastebuds are programmed for less sugar than 3/4 Cup, so I will make the next batch with less. My husband has more of a sweet tooth and LOVED them. He's from Arkansas and that's how corn muffins SHOULD taste! They are so nice and light. I also used canola oil instead of shortening - this recipe is a keeper!!"

kekecatty User ID: 6033087 28212
Reviewed Oct. 16, 2011

"These are excellent tasting, I use Splenda. Next time I will use a little less. I also used vegetable oil instead of shortning and put just a squirt of honey."

Patricia Sloup User ID: 2995984 52905
Reviewed Oct. 14, 2011

"This is a really good recipe. The muffins are nice and moist with good flavor. I reduce the sugar to 3/4 cup as they are just a little too sweet for us and we love them. They freeze well too."

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