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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!!
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.
Really nice recipe. We subbed the white flour with whole wheat and they still came out nicely. Nice texture which was not too soft but not dry at all. We topped them with a tiny bit of sugar in the raw and my daugher added carob chips to her half before we put them in the oven. Easy recipe and we will make them again. Thanks for sharing.
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.
I can't believe this recipe hasn't been reviewed yet! I have eaten some really tasty corn muffins in my time, but these were so delicious! The description is perfect; they're very light (and I even used a sturdy stone ground cornmeal). They are slightly sweet, but that's not the first thing that hits you when you bite into them. They're buttery and moist. This recipe makes me want to buy the Magnolia Cafe's cookbook. I served the muffins with #111231 Paula's Taco Soup. Let me tell you, these two recipes were made for each other. I will, without a doubt, make these again. Thank you! :)