Sweet & Moist Corn Muffins with Creamed Corn
Recipe Collection: Breakfast
Sweet & Moist Corn Muffins with Creamed Corn offer a comforting taste of a vegetarian American classic that’s perfect for breakfast or as a side dish. These muffins are sweet, fluffy, and packed with the rich flavor of creamed corn, making them a delightful addition to any meal. Their versatility allows them to shine at brunch or as a quick snack.
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Overview
These Sweet & Moist Corn Muffins are a delightful treat that combine the rich flavor of creamed corn with a hint of sweetness from brown sugar. Perfect for a quick breakfast or a side dish, these muffins are easy to prepare and bake in just minutes. Enjoy them warm from the oven for the best experience.
Diet Type
Vegetarian
Allergies
Eggs, Corn
Cuisine
American
Serving Size: 12
Cooking Time: 26 minutes
Ingredients
- 2 Whole eggs
- 1 15 Ounces (oz) can cream-style corn
- 1 Tablespoon (tbsp) brown sugar, packed
- 2 8.5 Ounces (oz) packages corn muffin mix, packaged
Steps
- Preheat your oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line them with baking cups.
- In a large bowl, beat the eggs until they are light in color. Stir in the canned corn and brown sugar until well blended.
- Add the muffin mixes to the bowl and stir just until the dry ingredients are moistened. The batter will be lumpy.
- Fill the muffin cups 2/3 full with the batter.
- Bake in the preheated oven for 16 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Allow the muffins to cool for 5 minutes in the pan, then turn them out onto a rack to cool completely. Enjoy!
Notes
Timer
Enjoy your homemade Sweet & Moist Corn Muffins with Creamed Corn!
