Corn Muffins

Total Time:
55 min
Prep:
5 min
Inactive:
10 min
Cook:
40 min

Yield:
12 muffins
Level:
Easy

Ingredients
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 cup medium cornmeal
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 cups whole milk
  • 1/2 pound unsalted butter, melted and cooled
  • 2 extra-large eggs
Directions
Watch how to make this recipe

Preheat the oven to 350 degrees F.

Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.6 158
These are hands down the BEST corn muffins ever!!  Easy to make - a definite staple in my recipe box now!  Thanks Ina - you have the best recipes! item not reviewed by moderator and published
DELICIOUS, fast and easy !!! Thank you Ina !! item not reviewed by moderator and published
Too sweet, more like a breakfast muffin then a compliment for chili. item not reviewed by moderator and published
Not bad... At first I thought they were perfect, but after muffins cooled they became very dry and crumbly. Someone once told me that more butter doesn't equal moist. So, I think I should've added a bit of oil to maintain moisture level. Good flavor, still better than boxed stuff. item not reviewed by moderator and published
First time making corn muffins, from scratch. I seen all the reviews, too add this, and that, and switch this for that. I just followed the recipe. came out delish. I will try next time to add cream corn, and reduce the flour half cup and add half cup of corn meal. and all the left over batter put in loaf pan and greased with veg oil, very little. now I have corn bread also. item not reviewed by moderator and published
I bought a Wilton texas muffin pan a while ago so I think this recipe is perfect for this pan. In reading the comments I did make a few modifications. I used 2cups flour, 2cups yellow course corn meal, 3 large eggs, 2.5 cups sugar and 1tsp vanilla. The result was the sweetness was spot on. As others pointed out they were a little crumbly, but nothing drastic. Its not like they were falling apart when cut. I'd make it again. item not reviewed by moderator and published
Well, I have never even thought of making corn muffins. But, I always watch Ina whenever her programme is on in the UK. So, I made these a few weeks ago. Absolutely great! We don't have many of the jumbo size muffin holders. At least I haven't seen that many, even searching on the internet. I used a larger size case, which of course made more muffins. So what? The more the merrier! They were delicious. Baked them for 20-25 mins, so of course they were baked enough. They were no doubt smaller than Ina's so didn't need a longer bake! I do have a fan oven, so adjusted the heat accordingly. Electric fan oven UK, is 160o, Did enjoy them. Frozen some and they too defrosted perfectly. Home baking is no comparison to shop bought packet stuff! Who wouldn't love these? !!! item not reviewed by moderator and published
Excellent recipe! I cut the recipe in half and mixed the batter by hand and it worked nicely. This reduced clean- up time. Will definitely make again! item not reviewed by moderator and published
If you have any cooking capabilities, if you follow the recipe, they will turn out amazing. I only had skim milk on hand, rather than whole milk, and they were delish. I didn't change anything other than cooking time. My muffins (batch of 12 and then a batch of 9) were done in 24 minutes. item not reviewed by moderator and published
Move over Jiffy mix. Easy to make and GOOD. item not reviewed by moderator and published
You got your measurements backwards. You need 3 cups of cornmeal to 1 cup of flour otherwise they're just rolls that happen to ha v e a little cornmeal in them - not corn bread. item not reviewed by moderator and published
Keeper. I used 2 cups corn meal and 2 cups flour, based on other tips. Subbed buttermilk for whole milk, because I had some on hand. item not reviewed by moderator and published
I made these EXACTLY like the recipe says and they were amazing! I will never use a box mix again! Perfect, sweet corn muffins with a slight crunch on tops and bottoms! Delicious! item not reviewed by moderator and published
Loved them!! Took one users suggestion and added 1 1/2 cups of cheddar cheese. Also used 3 large eggs instead 2 extra large. Will definitely make again! item not reviewed by moderator and published
Ina, excellent recipe! The family loved them. I made smaller muffins (we have little ones) and just reduced the bake time. Excellent! item not reviewed by moderator and published
I usually find Ina's recipe's spot on, but not these Corn Muffins... I did read all of the comments before making them and I have to agree with another poster; they do taste like flour. Because of the comment regarding the flour taste, I did weigh my flour, rather than scoop it from the canister... Sorry Ina, besides the flour taste, they were dry and not outstanding in any way. item not reviewed by moderator and published
Awesome - I added chopped sweet peppers and onion to some and they were amazing! Good either wa item not reviewed by moderator and published
I made this last night exactly as the recipe calls for. They were AMAZING!! Best corn muffins ever. I only ever made corn muffins from a package where you add water, or something like that. And I will never go back!! These are healthier without all the preservatives and are fabulous. No complaints or suggestions. Just do exactly what the recipe says and you'll be good to go. Although I don't have a fancy mixture like she does. I only have a cheap hand held mixture, and that worked perfectly. item not reviewed by moderator and published
I thought these were so easy and turned out delicious! I did use 3 large eggs instead of 2 xtra large, I cooked them for 25 min. Instead of 30 mins. This amount of batter made 20 muffins for me! This is one of the best recipes I've come across so far. Thanks Ina! item not reviewed by moderator and published
Delicious, go great alongside a soup or stew, and so easy. Adding chives is a nice touch, if you reduce the sugar a bit. item not reviewed by moderator and published
I love corn muffins with a pork chops dinner. I've tried this recipe 3 times and each time it had a very strong flour taste. I tried adding the butter to the flour mix hoping it would solve the problem but it didn't. I'll try one more time changing the corn meal/flour ratio to even and see what happens. I have to admit, the birds and squirrels have loved my failures. item not reviewed by moderator and published
Winner! This is the best corn muffin recipe I've ever made. You can also customize it simply by adding blueberries, dried cranberries, vanilla, etc...it's versatile and easy to make. It does make considerably more than 12 muffins however, so use 2 muffin pans! item not reviewed by moderator and published
Following another reviewer, I added a half cup of creamed corn and used salted butter--but it was too salty. Use unsalted butter (as per the recipe or cut back on the salt. This recipe filled one tray of 12 large muffins, plus another tray of 36 mini muffins (bake for 8 to 10 minutes. I love the mini-muffins for a potluck because people like try a little of everything. I didn't have muffin cups so I just greased the pans with coconut oil and they slid right out. item not reviewed by moderator and published
Not a typical southern cornbread muffin. item not reviewed by moderator and published
Delicious, but be sure to prepare more than 12 standard muffin cups. This made 18 large muffins (in a standard size tin. Perhaps in a larger cup, it makes only 12? I agree with the other reviewer. Next time I'll cut the recipe in half. item not reviewed by moderator and published
Oh my goodness these muffins are incredible!!! Because I rarely use recipes, baking has never been my thing. I tried my absolute best to follow this recipe EXACTLY, but of course I strayed just a little: I added a half cup of creamed corn, added a teaspoon of vanilla extract, used SALTED butter and swapped out half the all purpose flour for corn flour and they really came out amazing! I'm sure they would've been just as good though! I did notice (because I'm a crazy person that at about 20 minutes, the muffins were pretty much done. The best! A++++ item not reviewed by moderator and published
These were excellent! I used 2% milk & 3 medium eggs. This made a lot of muffins! Almost 24!! Very good, next time I might try to cut the recipe in half. item not reviewed by moderator and published
These were excellent muffins! I modified the recipe to make them gluten free and they were really wonderful. I increased the cornmeal to 2 cups and decreased the flour to 2 cups and then used Thomas Kellers Cup-4-Cup gluten free flour mix. I was worried that this would dry out the muffins, so I added one small can of gluten-free creamed corn, as other reviewers recommended. They were moist and delicious and the adults and kids I served them to all loved them. This made 22 regular sized muffins. item not reviewed by moderator and published
These were delicious! I made these for my friends on a weekend and they loved them. We added frozen wild blueberries into the mix. Adults and children raved about them. The three year old ate two for dinner (had no idea that 3 yr old children could eat so much!. I am no baker but the recipe was extremely easy to follow and practically foolproof. Mine didn't brown on top as much as I would have liked, but I was using an oven I had never used before, so I blame the oven, not the recipe. Also, this recipe made a lot of muffins for me - almost 2 dozen. I must have smaller muffin tins than Ina does, but they seemed like a standard size tin. PS - I used 2 large eggs instead of extra large eggs. Seemed fine - they were moist and not too dense. Were still very moist and delicious 2 days later. This recipe is great to make with chili or something since the muffins are not overly sweet. item not reviewed by moderator and published
Delicious!!! I followed the recipe exactly, except I used 3 large eggs and added a splash of vanilla. I got 20 muffins and they are moist. Next time I might add a bit more sugar, around 1/2 cup, to make them sweeter, since we like sweeter corn muffins. item not reviewed by moderator and published
Followed the exact recipe and it turned out perfect.I managed to get 14 large muffins. It has a nice crunch on the top and moist inside. My husband loved it. Ina never fails me .. item not reviewed by moderator and published
Pretty good but I think it must mean it makes 12 large or Texas-sized muffins. I filled my muffin tins to capacity and made 16 muffins in a regular-sized pan. item not reviewed by moderator and published
For me these are the perfect corn muffin. Crunchy top, great texture and crumb, and not too sweet. Followed 2 suggestions from others here: filled the tins to the top and baked for 25 minutes. The came out perfectly. item not reviewed by moderator and published
This was the first time I've made cornbread of any type, and the recipe was delicious. I made mini muffins, filled all the way to the top, and cooked them for 11-12 minutes. item not reviewed by moderator and published
I have been looking for a recipe to match the corn muffins I used to get at a deli years ago. They were the best ever. I came across this recipe and since I love all Ina's recipes, I decided to try it. I new the top was crunchy, but I was looking for extra crunchy, so I put "sugar in the raw" (turbinado sugar on top before baking. I finally found the recipe I was looking for. Some said they were dry. I think 30 min was too long. Next time I will take out at 25 mins. I also piled my muffin tins high, so that may have cut down on my muffins not being dry. I love these muffins. For those who found them dry, try them again and remove from the oven at 25 min and pile those pans nice and high. So good. item not reviewed by moderator and published
So moist and delicious! Ina, you never let me down.. I did sub a few things since I didn't have some of the ingredients on hand (also, I halved the recipe- Instead of whole milk I used 1/2 c. 1% plus 1/4 cup heavy cream Instead of corn meal I used polenta- I ground it up with my immersion blender for about 3 minutes, worked perfectly! Instead of unsalted butter, I used salted, but I reduced extra salt to about 1/4 tsp. Turned out beautifully. :- item not reviewed by moderator and published
Just took these out of the oven and I spread some butter on a warm muffin and I was just so good. Made these to have for a fast breakfast in the morning and I'm very happy with the results. I love Ina's recipe. She's the only one I really like to cook and bake from. Thanks for another amazing recipe Ina!!! item not reviewed by moderator and published
I was thrilled that I might have found a better corn muffin recipe. I was so disappointed. I cut the recipe in half but it still made 10 very dry & crumbly muffins. Not at all moist as promised. I did love the crispy tops though. item not reviewed by moderator and published
I added a small can of creamed corn and took out 1/2 cup of milk. These were amazing! I had some leftover batter, so I experimented- I put the batter in a mug and microwaved it for 1 min. 30- mug cake! item not reviewed by moderator and published
for some reason after being sick with the flu for two days and eating nothing but popsicles corn muffins sounded really comforting so i picked this recipe to try. i halved the recipe and added a bit of olive oil and honey as well. gotta admit i was completely lazy and microwaved the butter, added the milk to cool the butter, then added the egg and mixed then just dumped all the dry ingredients on top and mixed til combined. to my surprise even with my laziness they turned out fluffy moist and just sweet enough. perfect! i did only fill about 2/3 of the way and baked 17 minutes though. delicious and so far kept them down :P. influenza fighting corn muffins? :P item not reviewed by moderator and published
Very good but my partner suggested adding a can of creamed corn to the recipe and it improved the sweetness, moistness, and texture. It also prolongs the tastiness into the next day (if there are any left. item not reviewed by moderator and published
As impressive as a cornmeal muffin can be! Moist, crispy-topped, nicely weighty, large-sized, just sweet enough, textural, and delicious. If this is what you like in a cornmeal muffin, no need for any other recipe. I used coarse ground cornmeal and 3 large eggs, suggested by another reviewer, to get 18 muffins. item not reviewed by moderator and published
I cannot use whole milk and butter, so I had to use skimmed milk and margarine instead and the muffins came out great! Thank you for the recipe, I will be making these muffins over and over again! item not reviewed by moderator and published
I have just finished my second batch. I find this muffin moister than most and just sweet enough for those of us who like sweet muffins. Both times I used white whole wheat flour entirely for the recipe. This time I substituted 1/2 cup applesauce for 1/2 melted butter. I used skim plus milk as I usally don't have whole milk around. I used 3 of my chickens smaller eggs instead of 2 extra large. By mistake I set the oven to 395 and didn't catch it until they were in for 20 minutes. Since the tops were already golden, I opened the oven door and got the temp down to 325 and cooked another 5 minutes than checked with a toothpick. The results were better than the first batch. I felt the applesauce lended more moister and the mistaken temperature caused the muffin within the tin to carmalize giving the outer edges a delightful sweet crunch. I should have checked with a toothpick at 20 minutes, it might have been done by then. All in all, great muffin. item not reviewed by moderator and published
This is a great and easy corn meal muffin. My husband loved them. However, Ina made 12 muffins and I got 24 muffins out of the recipe. Thats ok as they freeze well. Tx, Ina item not reviewed by moderator and published
My family loved this recipe, I made it in a 9 x 13 glass casserole twice and we ate it as corn bread with our chicken dinner. With or with out butter on top it was delicious. The only problem I had when making it was the butter had to be very cool before mixing with the milk and egg. The next time making it I will try take the chill out of the milk before adding it to the butter and egg. item not reviewed by moderator and published
These were good but thought they were a bit too dense. item not reviewed by moderator and published
This was fantastic! This is going to be a staple in my cooking. Thanks for sharing this Ina ;P item not reviewed by moderator and published
Wonderful this is the second time iv'e made them ! : Very happy although i suggest making half the recipe because there was allot of batter! Very moist and so yummy!! item not reviewed by moderator and published
These are amazing! So crispy on top and crumbly inside. I made half the recipe and got 11 beautiful muffins. Mine were ready in 19 minutes, not sure if it's because I'm at a higher altitude. Next time I'm going to add jalapeños to the recipe and see what happens. Love it! item not reviewed by moderator and published
since i did not have unslted butter i used less salt that was called for. i also used three large eggs since i did not have extra lg eggs. for i bit of color i used a pinch of cinnamon. It Smells Great!!! item not reviewed by moderator and published
Easy, delish, a keeper! Perfect ratio of cornmeal to AP flour so it is not overly gritty. I made some variations and turned out fab. I used 2% milk and substituted 1/4 cup of EVOO in place of one of the sticks of butter b/c I have cholesterol issues, heart healthier. GREAT! I got 12 huge muffins from the recipe, didn't even need to used muffin liners, used non-stick pan. The second time i made them, got 18 muffins from a pan. I am now making them for my toddler grandchild who has allergies to dairy and eggs--am substituting soy creamer & butter & egg replacers so she can eat these too. I have no doubt they will be great too. item not reviewed by moderator and published
So moist and sweet to perfection. Always had dried cornmeal breads/muffins, but this one has nothing dry! Definitely a favorite item not reviewed by moderator and published
Came out perfect, only problem is that they weren't sweet enough....But I realized that when adding strawberry Jam, they tasted perfect. item not reviewed by moderator and published
It was my first time making corn muffins. It was great! Not too sweet(may be too not sweet..??. When I pour the melted butter in other wet ingredients, it turned into crumbly texture. I don't know if the egg's cooked or something. I continued anyway. The muffins came out perfectly fine. The crumbles disappeared at the end. Like other comments said, I think I'm gonna add a canned corn next time because I couldn't taste the corn enough with just the cornmeal. I reduced the recipe to 2/3 and it made 12 medium size muffins item not reviewed by moderator and published
Replaced half of the butter with 4oz grape seed oil. used three large eggs, and removed 1/4 cup flour and replaced with 1/4 cup quinoa flour. Supper yummy!!! item not reviewed by moderator and published
This recipe has never failed me. I make it often. People think I a great cook, lol, thank you Ina. My husband love these with his chili. I follow the recipe to the T and they always come out great, no alterations needed. It's perfect! crispy top, soft moist middle and sweet. Perfect!!!! :D item not reviewed by moderator and published
I'd like to try this and many other recipes I see on the show, but Ina please, what's up with the extra large eggs? Anyone know the conversion on large eggs vs extra large eggs? thanks! item not reviewed by moderator and published
These are excellent. High-rising, moist, flavorful, and not too sweet. The kids requested they be a regular feature on the dinner table. item not reviewed by moderator and published
My kids loved these corn muffins! After reading reviews, I thought they would be sweet but they were not. I reduced the butter to 1 stick and replaced the other stick with 1/4 cup of olive oil. I also used 3 large eggs and lactose milk. Other than that, I made as is. item not reviewed by moderator and published
Hands down the best corn muffins I've ever made/tasted. item not reviewed by moderator and published
Had these at a friend's house and had to get the recipe. The coarser cornmeal makes all the difference in the world. Delicious! item not reviewed by moderator and published
The first corn muffins I was able to make that didn't end up as a the driest sides on my families plate. I always make these recipes as is to start with and change as needed the next go around. This is great as is! No changes needed! Served with Food network chili, it was great! Thanks Ina! item not reviewed by moderator and published
Very tasty muffins, I substituted an egg with a banana with my second batch, and it gives a nice little extra touch. item not reviewed by moderator and published
I have made this recipe often and everyone LOVES it. I add 1 1/2 cups of cheddar cheese to the recipe as well as a can of corn. Delicious! item not reviewed by moderator and published
Flavorful, moist and easy to make. I added a bit more sugar for a sweeter muffin. The recipe reduced by 1/2 makes 12 regular sized muffins. item not reviewed by moderator and published
I give this recipe 6 stars really! I think they were the BEST I've had yet! I added a cup of cream corn, because I like the texture and extra sweetness...and I didn't have any paper liners on hand, so I poured the entire mixture into my cast iron skillet in oven. Came out fantastic! Perfectly sweet, moist, yet a tad crumbly. Just how a corn muffin/bread should be! I'll never buy Jiffy again! Ina, your recipes are flawless! Thank you for another favorite! item not reviewed by moderator and published
i read some of the reviews and i added cream style corn.. i didnt have any on hand so i magic bullet a tin of whole kernel corn with some milk and threw that in... i also added a dash of cinnamon.. this was great.. we had it for breakfast with cheese... totally time effective and moreso tasty item not reviewed by moderator and published
My son asked me to make corn muffins and I looked for awhile on the internet for just the right recipe. I made these and they were excellent and really easy. Was a great recipe to get the kids in to help make them as well. I also used 3 large eggs because that is what I had. They were moist and delicious! Definitely a winner. item not reviewed by moderator and published
I made this recipe twice already and I can tell you it is fool-proof. The muffins have a buttery flavor to them that you don't get with other recipes and mixes. Just make sure that you melt the butter properly in order not to ruin it. I reviewed an online video that recommended cutting the stick of butter into chunks instead of trying to melt it in one piece. This really worked well and the butter melted just right. item not reviewed by moderator and published
Love it!!! Another winner, Ina. My kids, neighbors and their kids gobbled them up. Must say very scrumptious. I used 3 eggs instead of 2 X-large. And couldn't find medium cornmeal, the store only had the one kind. But still really amazing. item not reviewed by moderator and published
These muffins taste good, but they fell apart. Does anyone know why? item not reviewed by moderator and published
These corn muffins were pretty good, but not as moist as I expected, but still moist at the same time. item not reviewed by moderator and published
This is our all time favorite corn muffin recipe. My husband loves them and so does anyone I've served them to. How a reviewer can say Jiffy is just as good doesn't know good food. I do get more than 12 muffins, however, I think Ina means the larger muffins not the regular because I get 24 regular size muffins. item not reviewed by moderator and published
This is a great corn muffin recipe! They have a light texture and sweetness, and they are great for all occasions. It also makes more than 12 muffins, so you'll have extra batter. item not reviewed by moderator and published
Very good basic recipe. I used half the amount of sugar and substituted half agave syrup. Also used half the butter and equal amounts of canola oil. Sorry, Ina I just couldn't make myself use all butter and all regular sugar. ( I'm sure it would be delectable for special occasions, though!) Added some frozen corn kernels (defrosted) and they were very good with beans and ham. item not reviewed by moderator and published
Very moist and light; not too sweet which is great for me. I put the batter in a 9x2 square baking dish instead of the muffin tins. I also added a pinch of cinnamon and nutmeg along with some fresh shredded coconut. It was very good. item not reviewed by moderator and published
Fair...not good...not great! Jiffy tasted just as good to me and was so much easier to make! The tips about adding canned corn were good ones. I added some crispy bacon crumbles to the recipe and this also worked. I have also added a "pinch" of red pepper flakes to the basic recipe and this also worked for me. item not reviewed by moderator and published
I made them but as others suggested I add one can of cream of corn and they are SUPER moist they really grow and they are crunchy on the top but really moist inside item not reviewed by moderator and published
My family kept coming back for more. I used mini muffin tins, baked for 18 minutes at 325 degrees and they were perfect. I made the whole breakfast bbq menu from that episode, and it truly brings the wow factor to entertaining in the morning. I love Ina!!!! item not reviewed by moderator and published
Liked this a lot except that I like corn muffins to be a little more 'corny' than this. It was definitely more cake-like than corn muffin like. I gave it three stars because of the taste, one less because it was not what I expected and another less because the batter was far more than 12 muffins. item not reviewed by moderator and published
Nice basic corn muffin recipe especially if you like them more like cake than cornbread and can tolerate the calories. Show me a cornbread recipe that has a whole cup of sugar, half a pound of butter and 3 cups of flour to 1 c of cornmeal! Subtracting a star because this recipe makes a truckload of batter (not 12 standard muffins and 30 minutes is too long to bake. Unlike others I did not have any problem adding the melted butter to the liquid ingredients. Just keep the beater moving while you pour it in. item not reviewed by moderator and published
Really excellent corn bread. Half recipe is plenty for four people. I used half and half in place of milk , the only change.If you like corn bread, you will love this one. item not reviewed by moderator and published
Ina! I used this recipe and it was fabulous. I added one more ingredient to my mixture which was (1) can of whole corn this gave my muffins a nice body to it and it was so super simple to do. Everyone loved it. Thanks! Susie item not reviewed by moderator and published
YUMMY! These corn muffins are delicious and so easy to make! I made them twice within a week. item not reviewed by moderator and published
These are FABULOUS. I don't care how "unhealthy" some may think they are with all the white sugar and white flour. Totally worth it. I've made many, many different recipes and this is the only one I will make from now on. item not reviewed by moderator and published
OMG!!!!!! Incredible! Just like my grandmother used to make. Light and sweet, they're perfect! item not reviewed by moderator and published
these are some of the best corn muffins i've ever had!! everyone has loved them. the batter is unlike any other corn muffin mix I've seen before. last time I made them I used half butter and half margarine and they came just as good. this recipe will make six over-sized muffins and six regular cupcake size muffins. if you do a recipe and a half, you'll get six over-sized muffins and 12 really nice sized cupcake sized muffins. fill the cups all the way, so that way you get nice muffin tops. trying heating these in the microwave for a few seconds before eating! you won't even need butter, they are that good. item not reviewed by moderator and published
This is one of the best tasting corn muffin recipes I have ever made. I found that if I mixed the butter in with the dry ingredients first, then added the rest of the wet ingredients, the batter was perfect. I didn't wait for the melted butter to cool. The muffins looked gorgeous and tasted great. item not reviewed by moderator and published
Am I the only one who had complications with the butter? When I tried to mix it with the milk and eggs it solidified into disgusting clumps. I tried twice before giving up and mixing it together with the dry mixture first instead. That seemend to work well enough. item not reviewed by moderator and published
Just finished baking these. Fit in the 12 muffin cups.They are delicious! item not reviewed by moderator and published
OMG! So delicious. I will never go back to the box mix. I didn't listen and just used cooking spray. Tried with muffin cups and they hold up much better. Delicious, Ina! item not reviewed by moderator and published
Am I the only person that had A LOT of mix left over after filling 12 muffin cups...pretty good size ones at that?? I was very disappointed with the recipe. The texture was awful and wayyyyy to crumbly, didn't hold up well at all. If anyone has figured out a variation or some tips please let me know...for now I'm going back to jiffy mix. item not reviewed by moderator and published
I saw this episode on tv this morning and made them for dinner. They are great! Moist and delicious! Will make again and again! item not reviewed by moderator and published
Delicious muffins and so easy. I made 12 muffins and had some batter left over so I made mini muffins to have with dinner. My whole family (picky eater included) loved them. Will definitely make again. item not reviewed by moderator and published
These muffins came out perfect. In thirty minutes I had a elagant breakfast waiting for my boyfriend after he came home from a twelve hour night shift. Thank you Ina. item not reviewed by moderator and published
OK, I've made a lot of Ina's recipes and I've never had even a little surprise - until today. Maybe it's my doing, but............ I doubled the recipe since I wanted extra for freezing. I doubled everything, no other adjustments. I filled the cups to the top, as directed. Two strange things, the first not so bad. After making 24 muffins, I had enough batter left for a 9" pan of cornbread. As I said, not bad, but surprising. I had my doubts about filling the cups to the top, but I followed the directions exactly. Every single muffin rose and the tops stuck to the muffin tin. After cooling, I managed to extricate all but two intact, but it was annoying and I don't know why it happened. All I can think of is maybe I shouldn't have doubled the baking powder and/or eggs for a double batch, but the texture was spot-on. All in all, a delicious muffin and my husband could care less that they're not beautiful, but I'd appreciate any insight. item not reviewed by moderator and published
I loved these corn muffins, they were so worth making rather than just doing the same old Martha White packet muffins. I made this for a luncheon I had with my in-laws and they thought they were delish....they had a crunchy top and were light and fluffy on the inside. I would suggest you wait a bit on the melted butter, just to cool off...I was in a rush and microwaved my butter which made it incorporate weird (didn't make any difference to the recipe, just looked weird when added to the other ingredients). But once they were all mixed in the mixer, it was perfect. I also used an ice cream scoop to put the muffins in the little paper cups (measured just right). item not reviewed by moderator and published
I have many family roots in the south and this recipe by far exceeds any I have made before. I served them with some homemade New England clam chowder and they were a big hit with the northeners and southeners who were present. I served them warm with butter and were great for dunking or just eating.This is definatly a recipe I will keep,passon,and use many times again. It is also very easy to make! item not reviewed by moderator and published
I have made many of Barefoot Contessa's recipes and every one has been a huge success. This one is no exception. I cut the recipe in half and it made exactly twelve nicely crowned corn muffins. This is a wonderful recipe and great to serve with soup/stew on a cold, rainy Sunday afternoon. item not reviewed by moderator and published
Forgot to add that I got 6 texas sized muffins and 5 regular muffins. The regular muffins were made with one of those silicone muffin pans that have a kind of deep well. item not reviewed by moderator and published
Maybe it's your flour or corn meal! It must be stone ground because that degermed stfuf tastes like nothing. I made them exactly as listed, with King Arthur flour ( very good quality) and organic stone ground cornmeal and they were amazing. item not reviewed by moderator and published
Make sure your milk and eggs are room temperature, not cold. Let the melted butter cool a bit and it will mix better. item not reviewed by moderator and published

This recipe is featured in:

Ultimate Baking Guide