CORN MUFFINS
Steps:
- Preheat the oven to 350 degrees F.
- Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
- Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
SWEET CORN MUFFINS
I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.
Nutrition Facts : Calories 254 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 241mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
DELUXE CORN MUFFINS
These tender corn muffins are the cream of the crop! Tender and moist, the muffins get a pleasing hint of sweetness from the easy homemade honey butter. -Angela Lively Baxter, Tennessee
Provided by Taste of Home
Time 35m
Yield 1 dozen (1/2 cup butter).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn., Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, beat butter and honey until blended. Serve with muffins.
Nutrition Facts :
SWEET CORNBREAD MUFFINS
I use two convenient mixes to create these sweet corn bread muffins. The yellow cake mix gives them a smoother texture than traditional corn bread. -Linnea Rein, Topeka, Kansas
Provided by Taste of Home
Time 30m
Yield 14 muffins.
Number Of Ingredients 6
Steps:
- In a large bowl, combine mixes. In a small bowl, combine eggs, water, milk and oil. Stir into dry ingredients just until moistened. , Fill greased and floured muffin cups halfway. Bake at 350° until a toothpick inserted in center comes out clean, 18-22 minutes. Cool for 5 minutes; remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 269mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET CORN MUFFINS WITH REAL CORN
Corn muffins with actual corn...delicious dessert-type muffin that we have when it's burrito night at our house.
Provided by Bob Manasco
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
- Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 28.6 g, Cholesterol 21.8 mg, Fat 1.2 g, Fiber 1 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 200.3 mg, Sugar 13.3 g
STRAWBERRY CORN CAKES
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly coat a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla. Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes. Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside. Remove the corn cakes from the oven. Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake. Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill. (Reserve the remaining berry mixture for topping.) Return the cakes to the oven and continue baking until just golden, about 5 more minutes. Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes. Meanwhile, beat the cream and confectioners' sugar with a mixer until soft peaks form. Top the cakes with the remaining berry mixture and serve with the whipped cream.
- Photograph by Antonis Achilleos
Nutrition Facts : Calories 330, Fat 17 grams, SaturatedFat 10 grams, Cholesterol 57 milligrams, Sodium 298 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 4 grams
HONEY CORNBREAD MUFFINS
Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night.
Provided by Patrick and Gina Neely : Food Network
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
- Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
CORN CAKE MUFFINS
Make and share this Corn Cake Muffins recipe from Food.com.
Provided by 4-H Mom
Categories Breads
Time 20m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Grease muffin pan or use paper liners.
- Combine all ingredients until blended.
- Fill muffin cups 2/3 full.
- Bake 15 - 20 minutes or until lightly browned.
Nutrition Facts : Calories 112.4, Fat 3.5, SaturatedFat 0.8, Cholesterol 22.2, Sodium 222.1, Carbohydrate 18, Fiber 0.9, Sugar 7.7, Protein 2.1
RICH AND BUTTERY CORN MUFFINS
Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They'll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.
Provided by Melissa Clark
Categories breakfast, breads, side dish
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
- In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
- In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
- Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.
BEST EVER CORN MUFFINS
This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!
Provided by CHAROLETTEKD
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
- In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes, until golden.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 21.7 g, Cholesterol 42.3 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 233.7 mg, Sugar 10.5 g
CORN MUFFINS
Corn's natural sweetness lets these simple muffins veer in to sweet or savory territory with ease.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Butter a standard muffin tin. Combine cornmeal, flour, baking powder, baking soda, and salt in a large bowl; whisk to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until mixture is light and fluffy. Add egg; beat until it is fully incorporated. Add vanilla. Add flour mixture and sour cream in four alternating batches, starting with the flour; beat until mixture is just combined.
- Spoon 1/4 cup batter into each prepared cup. Bake until tops are nicely golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature.
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EASY HOMEMADE CORN MUFFINS - ERREN'S KITCHEN
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4.9/5 (122)Total Time 25 minsCategory MuffinsCalories 174 per serving
- Pre-heat oven to 425 f/ 220c Prepare a muffin pan by brushing a thin coating of melted butter over the sections in the pan. Place the buttered pan in the preheated oven while you mix the batter.
- Mix egg, milk, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
- Divide batter into the heated, buttered muffin pan, filling them 3/4 of the way. This makes a large muffin. (20 - 24 muffins).
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4.5/5 (2)Category BreadCuisine AmericanTotal Time 40 mins
- Preheat the oven to 350° and line muffin tins with paper cupcake liners, the recipe makes about 24 corn muffins.
- Let the batter sit at room temp for about 15 minutes. This step can be skipped if you are in a hurry.
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