Magnolia Cafe Corn Muffins..

Total Time
Prep 5 mins
Cook 18 mins

this is a light, moist and not too sweet corn muffin that is really good...the only one we use now..terrific with soups..

Ingredients Nutrition


  1. Preheat oven to 350*.
  2. Grease well 9 cups of a 12 cup muffin tin.
  3. In a large bowl,mic together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix.
  4. The batter may be lumpy.
  5. Fill the muffin cups about three-quarters full.
  6. Bake for 18-20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached.
  7. Do not overbake.some residual heat will finish muffin.
Most Helpful

This is, without a doubt the best corn muffin I've made to date. I followed this recipe exactly and the result was 12 good size muffins, which are moist, with just the right amount of sweetness. They were a hit with my family. Thanks for sharing!!

Polly1116 May 19, 2010

I've make these often out of the Magnolia Bakery Cookbook. They're fantastic and freeze well. They are not too sweet. Great combination of savory and lightly sweet.

Abiner Smoothie October 25, 2009

I made this recipe twice. I was asked to send in 24 mini corn muffins for my daughter's third grade class. My daughter is allergic to eggs, so I used Ener-G egg replacer. The first attempt was delicious! A perfect accompaniment to chili. But I was worried that they would not be sweet enough for a breakfast treat for 8-year-olds. Also, I used paper liners in the muffin pan and the baked muffins would not separate from the papers. So, I tried again, this time increasing the sugar to 1/2 cup and I omitted the paper liners. Also delicious! A perfect breakfast treat. In all, I was able to make 67 mini muffins with one recipe. They baked perfectly in 10 minutes.

Christine March 26, 2015