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Scott MacLeod: "These muffins have excellent flavour and texture…" Read More
9Ingredients
30Minutes
220Calories
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Ingredients
US|METRIC
12 SERVINGS
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NutritionView More
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220Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories220Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol55mg18% |
Sodium350mg15% |
Potassium80mg2% |
Protein4g8% |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber<1g3% |
Sugars12g24% |
Vitamin A6% |
Vitamin C0% |
Calcium10% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(35)

Scott MacLeod 5 months ago
These muffins have excellent flavour and texture! I took the suggestion to use a 50/50 split between flour and corn meal. Made them in a silicone muffin pan that made larger (taller) muffins so I had to increase the baking time. I’ve made them 2 more times and they have been a hit every time!

Duane Hunter 6 months ago
loved the results, maybe a little more baking powder to rise but everyone loves it

Toni Williams 10 months ago
This is my favorite recipe because of the taste and simplicity of the recipe

Pnina C a year ago
Used one tablespoon less of sugar, only half a teaspoon of salt, and almond milk instead of regular milk, and they still came out amazing!!! Incredible recipe

Heintzberger a year ago
Absolutely love the recipe. I have made it a few times already. Everyone always devours them. Best served warm, right out of the oven. 😍

ren quin a year ago
this recipe is amazing! i use equal amounts flour and cornmeal because i love cornbread. AWESOME 👌

Greg Lovell a year ago
Added approximately 2 tbsp more honey, used half monk fruit sugar and half regular sugar, 2% milk/vegan milk. Served this with my split pea soup.

Theresa 2 years ago
Yum!!! Followed recipe exactly and tip for sparing muffin tin with oil for crispy exterior. Delicious with chili.

Dave Daley 2 years ago
Great recipe, made a half batch, perfect breakfast for two. Author is right about cooking spray vs. cupcake liners as it gives them a nice crunch.

Laura Corcoran 2 years ago
Lordy, Lordy, Lordy! Perfection! I went alittle heavy on the honey. 325 in a convection oven for 17 minutes.

Josie Held 2 years ago
Turned out great. We usually put butter and honey on our corn muffins but these didn't really even need any extra. Perfect amount of sweetness and not too dry. And they're pretty easy to throw together.

Casey 3 years ago
They turned out great! The recipe was very easy to follow. I will definitely make these again!

Sohna 4 years ago
These are super easy to make and turned out great! Not the absolute best cornbread I've ever tasted, but certainly something I will be making again regularly. They were still super moist and delicious for the next few days. Great for breakfast, too!

Findlay 4 years ago
we made them to soak up the juices from a leg of lamb worked beautifully everybody loved it

Christina R. 4 years ago
Ive been making this recipe for about a year now and they always turn out great. I love the muffin format. The only thing I do differently is I soak the cornmeal in the milk for about 10-30 minutes beforehand to eliminate the grittiness of the cornmeal. The longer you soak the less gritty it will be. This last time I also added a chopped up jalapeño to the dough and topped each muffin with some shredded cheddar cheese. Delicious.

Lauren Rosenberg 4 years ago
They turned out wonderfully! I did cut the sugar in half, and they were still plenty sweet. I will definitely make these again.

PSoMehrer A10 4 years ago
It was amazingly good. I normally make a recipe with corn kernels but didn't have any. With the honey I didn't to add additional butter. will make again. Husband loves it!