Basic Corn Muffins

Worked perfectly. Added some shredded cheddar and diced jalapenos, was the hit of the bbq! Pro tip: mix some room temp salted butter with some honey and spread that on them…amazing.

I put in a can of creamed corn in the mix!!! Also used self rising white corn meal!!! Yummy!!!

Just made the basic recipe and they turned out wonderful. 🙂 I did use cane sugar in place of the white. No problems.

I made the corn muffins for a Father’s Day brunch. Everyone really liked them however, I thought the batter was too thick and the tops of the muffins came out bumpy. It seems like maybe the recipe needs more liquid. They were tasty, but didn’t taste like tradition corn muffins. Regardless, all the muffins were eaten.

best, simplest no-fail cornbread recipe. I do reduce the sugar amount, tho. i add chopped cheese and chopped jalapeno, and sometimes chopped hot dogs

I like this basic recipe very much. I use 1/4 melted butter instead of oil for a richer taste, 1/2 cup applesauce instead of egg since I don’t eat eggs, and I add 1/2 cup of corn for texture. Occasionally, I’ve also added 2 tbl of jalapeños for a bit of spice!

I think this recipe is delicious! I substituted buttermilk for regular milk and it tasted great. I will definitely use this recipe again. Thanks!

Basic is basic! I add corn, chopped jalapenos, and shredded cheese to mine. DELICIOUS!

I love this recipe…only thing I added 1/2 tsp vanilla and cinnamon and I used 1 cup evaporated milk mized with 1/2 cup water as the evaporated milk is thicker and it came out beautifully

Might just be the best, basic cornmeal muffin I’ve tried! My one error which actually seems to have worked out very well, was not to have enough milk. I substituted 1/3 cup of plain yogurt along with 2/3 cup of milk. Worked out really well! Now I wonder how dried cherries would work here. Thanks for this recipe!

Wonderful, easy recipe. Did not have milk, so used 4 level tablespoons powdered buttermilk and a cup of water. I did replace sugar 1:1 with erythritol to cut down on sugar intake. I also used avocado oil in place of canola because that’s what I have on hand. Muffins baked for 15 minutes in 12 silicone muffin cups. They were excellent with just a pat of butter. Will surely make these again!

I added one cup of frozen blueberries and what a treat that is! Also used 1/4 cup of batter per muffin and got a dozen muffins from my muffin pan. I also used whole milk and they were nice and moist.

I substituted 2/3 cup plain Greek yogurt and 1/2 cup milk for the 1 cup milk called for in the recipe, because of the previous comments about the muffins baking up dry. The resulting muffins were moist and sufficiently sweet to my taste. Thus adjusted, the recipe made 14 muffins. In my next batch, I plan to stir in a cup of currants for a little additional sweetness.

It was quick and easy. I was wondering what to eat for breakfast since I had ran out of bread at the time. I added some cubed cherries and brown sugar glaze on the top.

Easy, quick and good!

Dry and grainy, needs about twice as much salt and baking powder. Look for other recipes for the right proportions

It was very bland. I like a little more sweetness in my muffins

This is my go to recipe.. quick easy and great.

Excellent recipe. Used farofa instead of cornmeal, added tiny jalapeno pieces and grated cheese for interest. Baked for 10m, broil for 2 mins, flipped and baked for another 7m as things take longer in my oven.

Great classic recipe The people who found them dry either baked them too long or had the oven too low Too low prevents a good fast rise Also be careful if you use Pyrex pans Lower the oven 10 degrees. I the toothpick will never come out clean because corn meal is grainy Don’t let it fool you I use paper liners and make 6 large. People love a nice big breakfast muffin with Finally once you get the recipe right try orange or lemon zest and maybe a turn or two of fresh ground black pepper in the batter Good luck