Craving Sweet Corn Muffins? Get the (Video) Recipe Here!

Craving Sweet Corn Muffins? Get the (Video) Recipe Here!

Sweet corn muffins are golden bites of deliciousness. Think of them as honey cornbread in a convenient, mini, ready-to-go package. Because really, that’s what muffins are, right?

I have a confession to make: I love corn muffins. And I never tried making them until a few weeks ago. It just never occurred to me, for some reason. I’ve baked loads of other things (like oatmeal cookies, and peanut butter cookies, and lots of other delicious desserts) But corn muffins were the things you bought at the bagel store, not the things you bake at home. Add to that my husband’s dislike of any “weird” food (such as banana cake, spinach, or lemon anything…), and the cornbread muffin baking magic just never happened.

Obviously, this was a serious situation that had to be rectified. So I went and picked up some cornmeal, and started browsing for some cornbread recipes, and came upon this one from lifemadesimplebakes.com. I tried it out, and tweaked it around a bit, and voila! Delicious honey cornbread muffins. You’re welcome.

A bowl of sweet corn muffins in the foreground and a small glass jug of milk in the background

Corn muffins go great with a glass of milk!

Before we get into the actual recipe, let’s start with some

Common Cornbread/Corn Muffin Questions

  1. Are corn muffins bad for you?

    Well, according to this article from livestrong.com, they are actually pretty good for you. They contain the 10 essential amino acids, plus beta carotene, and some other good-for-you-stuff. (Cool. Now I don’t need to feel guilty that I ate corn muffins for breakfast for three days straight.)(Of course, this doesn’t take into account the oil, and honey, and carbs… Shhh, just don’t mention it…)

  2. Is cornmeal the same as cornflour? If I don’t have cornmeal can I use cornflour instead?

    Unfortunately, you can’t, as they are different things. Cornflour is ground much more finely than cornmeal is. You need the coarser grains of the cornmeal to give your corn muffins their signature slightly gritty texture.

  3. Do you put cornbread in the fridge?

    Nope. Keep it in a sealed container or Ziploc bag on your counter. Alternately, you can throw it in the freezer and take some out to defrost whenever you need.

  4. What goes with corn muffins?

    Um… anything? Seriously. I like to eat them plain, or with a glass of milk or my morning coffee. Lots of people eat cornbread and corn muffins as sides with chili or other savory foods, which I totally do not get, but to each his own.

  5. Can I make this recipe as cornbread instead of corn muffins?

    Sure! Make the batter as instructed below and then pour into a baking pan instead of cupcake tray before baking.

  6. What does cornbread taste like?

    Well why don’t you try the recipe and find out!

And that, my friends, is the perfect segue into the

Sweet Corn Muffins Recipe

Sweet corn muffins are golden bites of deliciousness. Think of them as honey cornbread in a convenient, mini, ready-to-go package. Because really, that’s what muffins are, right?

Disclosure: Product links may be affiliate, which means I get a commission if you click through and purchase. This does not affect the price of your item.

Ingredients

1 cup water or milk
3 oz (6 tablespoons) oil
1/4 cup honey
2 eggs
1/2 cup sugar
1 cup flour
1 tablespoon baking powder
1 tsp salt
1 cup cornmeal

Method

1. Whisk together all liquid ingredients till smooth. (Seriously, use a whisk, it makes mixing so much easier…)
2. Add sugar, and whisk to combine

Bowl containing muffin batter and a red whisk

Beginning stages of the sweet corn muffins batter

3. Add flour, baking powder, and salt, making sure to mix the baking powder and salt into the flour with a small spoon or your finger before mixing the flour into the rest of the batter.
4. Add cornmeal, and mix until you have a smooth batter.

Bowl containing completed corn muffin batter

And here’s the completed batter

5. Pour the batter into lined cupcake trays. This recipe makes 20 small muffins or 12-16 larger ones.
6. Bake in a preheated oven at 350 for 22 minutes, until golden-brown, and a toothpick inserted into the center of the cupcake comes out mostly clean, with only a few clinging crumbs.
7. To make cornbread, instead of corn muffins: pour the batter into an 8×8 baking pan or 2 loaf pans. Bake until set and golden.

Side view of a bowl of cut up cornbread and a bowl of whipped cream

Cornbread as opposed to corn muffins. Which do you like better?

Some other recipes you may enjoy

Tahini Cookies
Chocolate Chip Cookies
Peanut Butter Pie
Microwave Mug Brownie

Sweet corn muffins pinterest image
A bowl of sweet corn muffins in the foreground and a small glass jug of milk in the background

Sweet Corn Muffins

Yield: 20 muffins
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

Sweet corn muffins are golden bites of deliciousness. Think of them as honey cornbread in a convenient, mini, ready-to-go package. Because really, that's what muffins are, right? If you enjoy this recipe (and I'm sure you will) please consider leaving a 5 star rating! All you need to do is click on the little stars below.

Ingredients

  • 1 cup water or milk
  • 3 oz oil, (6 tablespoons)
  • 1/4 cup honey
  • 2 eggs
  • 1/2 cup sugar
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 tsp salt
  • 1 cup cornmeal

Instructions

  1. Whisk together all liquid ingredients till smooth. (Use the whisk. It will make your life much easier.)
  2. Add sugar, and whisk to combine.
  3. Add flour, baking powder, and salt, making sure to mix the baking powder and salt into the flour with a small spoon or your finger before mixing the flour into the rest of the batter.
  4. Add cornmeal, and mix until you have a smooth batter.
  5. Pour the batter into lined cupcake trays. This recipe makes 20 small muffins or 12-16 larger ones.
  6. Bake in a preheated oven at 350 for 22 minutes, until golden-brown, and a toothpick inserted into the center of the cupcake comes out mostly clean, with only a few clinging crumbs.
  7. To make cornbread, instead of corn muffins: pour the batter into an 8x8 baking pan or 2 loaf pans. Bake until set and golden.

Notes

(This is my first attempt at video editing, please don't laugh...)

Recommended Products

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Nutrition Information:
Yield: 20 Serving Size: 20 muffins
Amount Per Serving: Calories: 128Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 206mgCarbohydrates: 19gFiber: 1gSugar: 9gProtein: 2g

Nutrition information was calculated by a third party.

This Post Has 8 Comments

  1. Ellie

    I’ve never tried corn muffins before, these look and sound delicious. Definitely going to give them a go. Thank you for sharing 🙂

    1. Bee - Bites 'N Pieces

      You are very welcome! Enjoy 🙂

  2. Amy

    Those look good! I was thinking what would I have them with?? Chili, like you mentioned sounds fabulous!

    1. Bee - Bites 'N Pieces

      Yeah, chili with cornbread or muffins is really popular (even though I don’t get it, to be honest…)

  3. Have never seen anything like this before but they look so good 🙂 will need to try them!

    1. Bee - Bites 'N Pieces

      Thanks! Enjoy!

  4. Alexandra

    These sound delicious! I love sweet corn, so I am keen to try it in a muffin soon 🙂

    1. Bee - Bites 'N Pieces

      Enjoy 🙂

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