These turned out great. Like the recipe promised, they were moist. I doubled the recipe but I also cut the sugar down. While I wanted sweet, I didn't want cupcake sweet and to me it just had too much sugar in it. I probably would cut the sugar right in half next time as I still think they were more sweet than I would like. If your looking for a sweeter, moist corn muffin to compliment your spicy chili, this is a great one to go with!
Sweet Corn Muffins
adapted from allrecipes.com
3 cups all-purpose flour
1-1/2 cups sugar
1-1/2 cups cornmeal
2 tablespoons baking powder
1 teaspoon salt
1 cup unsalted butter, melted
2 cups milk, divided (I always use unsweetened plain almond milk)
In large mixing bowl sift together flour, sugar, cornmeal, baking powder, and salt. Set aside.
In another smaller bowl (I use a 4 cup glass measuring cup) whisk the 4 eggs and 1 cup of milk together. Add egg/milk mixture and butter to flour mixture and stir until just moistened. Add remaining cup of milk and stir until all mixture is wet. Don't over-stir...while the recipe at AR states to use a hand mixer, I wouldn't do it. I've always applied the don't over mix muffins to all muffin recipes.
Bake in 350 oven for approximately 20 minutes or until a toothpick comes out clean and tops of muffins no longer look wet. I wholeheartedly believe that if you over bake your muffin, its going to be tough. So, if it looks dry on the top and dry to the touch and its been only 15 minutes, pull them out!
This made 3 dozen standard sized muffins. I doubled the recipe which stated that it made 12. Maybe the twelve in the original recipe was for jumbo sized muffins, I'm not sure. However, these were perfect sized to sit alongside some hot chili!