Depending on how you want to look at it, the result is either awful or awesome. Points for awful: the candy corn melts and forms a sticky, sugary well at the bottom of the muffin cup, making it sort of the muffin equivalent of a mullet: business on the top, party on the bottom. Points for awesome: well, actually, now that I think of it, pretty much the same. The candy corn definitely brings these muffins into dessert or sweet snack territory. So for those moments when the slightly gritty texture and light sweetness of a corn muffin strike you as entirely too healthy and simply won't satisfy your sweet tooth, go for the candy gold with these muffins.
Adapted from a recipe for Deluxe Corn Muffins from Taste of Home.
- 1 cup (about 4 1/4 ounces) flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 1/4 cup (about 10 ounces) milk
- 1/3 cup (5 tablespoons) butter, melted
- 1 cup candy corn
Adjust oven rack to middle position and preheat the oven to 400°F. Either line a muffin tin with paper liners, or generously grease each cup.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
In another large bowl, combine the eggs, milk, and butter. Stir well.
Using a wooden spoon, stir the wet mixture into the dry, taking care to only mix until the entire mixture is incorporated. Overmixing leads to leaden, hockey puck-like muffins.
Gently fold in the candy corn, making sure it is evenly distributed.
Fill each of the cups about 3/4 of the way full. You should be able to fill 12 cups.
Place the filled muffin tin on top of a cookie sheet (the candy corn may bubble and drip over the sides; this will keep your oven clean). Bake for 15 to 20 minutes, or until golden on top. Take care when removing the muffins, as the candy corn may have bubbled over and this sweet mixture is quite hot.
Transfer the pan to a wire rack and let cool completely before serving.
12 cup muffin tin