This Kenny Rogers corn muffins copycat recipe will let you enjoy Kenny Rogers Roasters Restaurants’ delicious side dish at home! Baked treat that is a great match to your favorite roasted dishes.

When sharing a food hack, the most tried and tested recipes are what I usually post here. This awesome corn muffins recipe is one of them because I’m a huge fan of the original Kenny Rogers Roasters Corn Muffins.

Made from yellow cornmeal and corn kernels that goes well with barbecue ribs and roast chicken, is what this muffins are all about. So, heat up the oven and let us bake these golden baked goodies!

Is the same as cornbread muffins?

Corn muffins are almost similar to cornbread muffins. Cornbread muffins are essentially cornbread bake in muffin pan. But, cornbread are a less sweet or sugar can be skipped when making. Cornbread usually doesn’t include fresh corn kernels unlike corn muffin.

Notes on some ingredients

Cornmeal – is a common staple food that is grounded from dried maize (corn). Use yellow corn meal and not the white variant that is made from the kernels of white corn. Yellow is on the sweeter side makin it ideal for pastries.
Corn Kernels – personal preference plays a part on whether you want to use fresh corn or canned. If you want fresh corns, boil the corns first so it will be easier to cut the kernels from the cob.
Honey – I know it’s tempting to skip this ingredient but please try not to. It adds additional moisture to the muffins that I guarantee you’ll enjoy.

Best corn muffin recipe!

This recipe will let you enjoy a corn muffin a la Kenny Rogers at the comfort of your homes.
Yields muffins that are crusty and firm outside but soft and moist inside.
The corn muffins have the right balance of sweet and savory flavors that makes it an ideal side for your meals.
Serving a big crowd? Double or triple the recipe to make more.
You can use an electric mixer, hand mixer or just a wire whisk to make.

How to serve and store

Serve on its own or a side for roasted chicken or barbecue.
To store, place the corn muffins in tightly sealed containers and freeze them. To defrost, let them come to room temperature on the counter for about an hour.

Tips for an amiable experience!

This is like a quick bread recipe so do not over-mix the batter.
Corn meal is naturally coarse so do not expect the batter to be super smooth.
Gently fold the corn kernels into the batter and make sure that it’s evenly distributed.
If you do not have a 12-cup muffin pan, you can use 12 individual cupcake molds.

bread with corn in basket on top of table

Corn Muffins

This Kenny Rogers corn muffins copycat recipe will let you enjoy Kenny Rogers Roasters Restaurants' delicious side dish at home! Baked treat that is a great match to your favorite roasted dishes.

Print Pin Rate

Course: Bread

Cuisine: American

Keyword: corn muffins

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: 12 pieces

Calories: 242kcal

Author: Mia

Ingredients

1 can corn kernels (water drained)
1/2 cup butter (melted)
2/3 cup sugar
1/4 cup honey
2 eggs
1/4 teaspoon salt
1 1/2 cup all purpose flour
3/4 cup cornmeal
1/2 tsp baking powder
1/2 cup milk

Instructions

Pre heat oven at 180°C or 356°F and brush muffin pans with butter or baking spray.
In a large mixing bowl, mix and blend together dry ingredients like flour, salt, baking powder, and cornmeal. Set aside.
1/4 teaspoon salt, 1 1/2 cup all purpose flour, 1/2 tsp baking powder, 3/4 cup cornmeal
In another large bowl, tip in milk, honey, melted butter, sugar, eggs. Whisk until fully incorporated. Scrape down the sides of the bowl as needed.
1/2 cup butter, 2/3 cup sugar, 1/4 cup honey, 1/2 cup milk, 2 eggs
Pour the wet ingredients mixture into the flour mixture. Whisk until incorporated or beat in medium speed if using a hand mixer.
Save 1/4 cup of corn kernels and tip in the rest into the batter. Gently fold in corn kernels until evenly distributed.
1 can corn kernels
Scoop 1-2 tablespoon of batter into prepared 12-hole muffin pan or until the mold is 3/4 full.
Bake at 180°C/356° Fahrenheit oven for 20-25 minutes or until toothpick inserted comes out clean.
Remove from oven and when cool to touch, release muffins from pan. Transfer in a cooling rack to completely cool. Serve and enjoy. Bon appetit!