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Feather Light Corn Muffins Recipe

Feather Light Corn Muffins

Courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999

Show: Sweet Dreams

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on February 06, 2011

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    I'm not a fan of corn bread/corn muffins, but this morning a friend requested I bring one or the other to her Super Bowl party. I decided to try this recipe because it didn't include any extraneous stuff that might turn off picky eaters. Anyway, I just pulled them out of the oven and they are delicious. Moist and light... I'm going to be baking these regularly.
    My cornmeal was medium grind which gave them a nice crunch. For the milk component, I used half skim and half creme fraiche. Just before baking I sprinkled 1/4 cup of dark brown into the batter and gave it one more stir. Doing this gave each muffin tiny pockets of sweetness.

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  • on May 13, 2009

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    These muffins are fabulous................tasty and moist. I made half a recipe and they came out perfect. As I like a very sweet corn muffin I added a small amount of additional sugar to my taste.....worked out just fine. I have made these muffins several times and keep the recipe handy now as they are a regular addition to many of my meals. Thank you Gale Highly recommend!

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  • on December 07, 2008

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    Based on prior reviews and ingredients I had on hand, I decided to tweak this recipe, and the results were really good. I doubled both the sugar and the salt, used half&half instead of milk (only had skim milk in the fridge, and added about 1/2 cup of shredded cheddar cheese. This recipe made 10 muffins, filling the cups half way as in the recipe. I baked the muffins for about 20min, instead of 15. The muffins were light, as the recipe promised, but they were also very flavorful with just the right amount of sweetness. Also, they were very moist. I tried one straight out of the oven, just to make sure they'd be okay for my guests, and I didn't want to stop eating them! Next time I will double the recipe, so I'll have extras.

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  • on March 28, 2008

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    Now I understand why the recipe calls for those butters and jams to accompany the corn muffins. They are light, indeed. But they also have no taste. Perhaps if you tweaked the recipe and added either more sugar or honey, they'd turn out better.

    I like to be able to eat my corn muffins alone, without butters, jams, gravy, etc. so these for me were the blandest in the world!

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  • on February 18, 2008

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    I liked them my son loved them...but they were a little light on taste. Next time I'll increase the cornmeal.

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  • on January 30, 2008

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    I used whole grain cornmeal. Was pretty good and it made only 8 muffins, which is a nice size batch for us.

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  • on August 19, 2007

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    the title says it all

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  • on March 30, 2007

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    These muffins were great! Usually corn muffins aren't very moist but these were so "light" and moist. 5 stars!

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  • on March 29, 2007

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    I thought these muffins were light and excellent in taste.

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  • on May 10, 2006

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    I love these corn muffins and I have to tell you that I hated corn muffins. I stumbled across the recipe awhile back when I had to make them for a party and boy am I glad I did - they are so tasty...course the key is to use finely ground corn meal. I've used the cheap stuff and they didn't come out tasting as good. Anyway, highly reccomend this recipe!

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