Corniest corn muffins from Baking - From My Home to Yours (page 4) by Dorie Greenspan

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Notes about this recipe

  • lholtzman on November 06, 2025

    These are good, but I think mine could have stood baking a bit longer than 18 minutes.

  • Lepa on April 30, 2025

    There are easy to mix together and bake in 15 minutes! We loved the hint of nutmeg, which made these special.

  • chawkins on October 28, 2023

    These were light and corny but way too sweet for my taste.

  • jhallen on October 26, 2022

    These are very easy and delicious. I don’t generally like cornbread and find it to be tasteless and dry, but no so with these muffins. They go well with soup, chili, whatever.

  • averythingcooks on March 28, 2021

    These were chosen as a side for tonight's chili (and as a freezer stash for future meals) and the one I just ate hot out of the oven is really good. I like the pops of freshness from the corn kernels and I agree that they have a nice lightness to them...much more so than many of the larger skillet corn bread versions I've made.

  • vickster on April 06, 2017

    Good corny corn muffins - light and not too sweet.

  • heleneo on March 30, 2010

    Rustic, lots of corn. I liked. Kids and husband didn't

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Reviews about this recipe

  • New York Times

    The muffins emerged from the oven flat-topped, as Ms. Greenspan had said they would be, grainy and only lightly sweet, interspersed with small, sunny kernel bursts, and delicious eaten fresh...

    Full review
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