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Copycat Kenny Rogers' Corn Muffins
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- #14597
These cornbread muffins bring Southern charm right to your kitchen. With the perfect balance of sweetness and texture, these muffins will have everyone reaching for seconds.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
6 reviews
1 comment
ingredients
1/2 cup butter, softened
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cup all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn, does not need to be thawed
directions
Preheat the oven to 400 degrees F. Grease a 12-cup muffin pan or line with paper liners.
In a mixing bowl, combine the butter, sugar, honey, eggs, and salt. Beat on medium speed with an electric mixer. With the mixer running on low speed, add the flour, cornmeal, and baking powder. Scrape down the sides of the bowl as needed.
With the mixer running, slowly add the milk.
Stir the corn in to the batter by hand until just mixed.
Fill the greased muffin cups 3/4ths full with the corn batter. Place in the oven and bake at 400 degrees F for 20 minutes or until the tops are browned.
Remove the pan from the oven and let cool on a wire rack. Muffins can be served warm or at room temperature. Store in an airtight container.
nutrition data
248 calories, 9 grams fat, 38 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
August 21, 2020
WE LOVE THIS RECIPE added vanilla extract and a little more milk. IT WAS PERFECT
August 17, 2020
2-stars as this is easy to make. Unfortunately, Does not taste like Kenny Rogerâs corn muffin. Recipe is way too sweet and I have a sweet tooth.
October 17, 2016
I liked the sweetness of these muffins quite a bit. It's a yankee thing I guess!
November 3, 2013
I cut the sugar in half and it's better. Too sweet otherwise, not like corn muffins.
July 4, 2013
I grew up with less sweet tasting cornbread but I like these muffins.
November 5, 2012
These are so good!!!! I don't even like cornbread, but I love these!