Candy Corn Muffins Recipe

1. 1

   Adjust oven rack to middle position and preheat the oven to 400u00b0F. Either line a muffin tin with paper liners, or generously grease each cup.

2. 2

   In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.

3. 3

   In another large bowl, combine the eggs, milk, and butter. Stir well.

4. 4

   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.

5. 5

   Gently fold in the candy corn, making sure it is evenly distributed.

6. 6

   Fill each of the cups about 3/4 of the way full. You should be able to fill 12 cups.

7. 7

   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.

8. 8

   Transfer the pan to a wire rack and let cool completely before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.