Buttery Cornbread Muffins Recipes

BASIC CORN MUFFINS

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.

CORNBREAD MUFFINS I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
• In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

BUTTERY CORNBREAD

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.

BACON-PEANUT BUTTER CORNBREAD MUFFINS

Steps:

• Preheat oven to 375°. Grease six 6-oz. ramekins or jumbo muffin cups with 2 tablespoons butter. For topping, in a small bowl combine 2 tablespoons butter, peanuts, 3 tablespoons bacon and brown sugar; set aside., In a large bowl, beat muffin mix, buttermilk and eggs. Microwave peanut butter and remaining 2 tablespoons butter until melted; stir into batter. Fold in peanut butter chips and remaining 2/3 cup bacon. Pour into prepared ramekins; sprinkle with topping., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from ramekins to a wire rack. Serve warm. If desired, drizzle with caramel ice cream topping.

RICH AND BUTTERY CORN MUFFINS

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.

BUTTERY CORN MUFFINS

Steps:

• In a large bowl, combine the flour, cornmeal and sugar. In a small bowl, combine the egg, milk, oil, vanilla and butter flavoring. Stir into dry ingredients just until moistened., Fill greased muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

BUTTERY CORNBREAD MUFFINS

Steps:

• Combine ingredients in a large bowl, then mix using a hand beater (no longer than 1 minute) Pour into 12 large muffin cups.
• Bake for 15-20 minutes at 350 degrees F.

CORNBREAD MUFFINS WITH CAJUN BUTTER

Steps:

• For the cornbread muffins: Preheat the oven to 425 degrees F. Grease a regular-size muffin tin. Mix the buttermilk, vegetable oil and egg in a bowl. Add the cornmeal mix and salt and stir. The batter should be pourable. Pour the batter into the prepared muffin tin, filling the cups three-quarters full. Bake for 12 to 15 minutes. For the Cajun butter: Mix the butter, brown sugar, chili powder, oregano, cayenne, garlic powder, salt and pepper in a bowl. Spread on the corn muffins.

BUTTERMILK CORNMEAL MUFFINS

Steps:

• Preheat oven to 400*F.
• Have ready 12 greased and or paper-lined muffin cups.
• In a large bowl, combine the buttermilk and cornmeal; set aside.
• In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
• In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well.
• Add to the flour mixture just until combined; do not overmix.
• Fill prepared muffin cups 2/3 cup full; bake 15 minutes.
• Serve warm.

BROWN BUTTER CORNBREAD MUFFINS WITH SWEET TEA GLAZE

Steps:

• Make The Brown Butter Cornbread Muffins:
• Preheat the oven to 400°F. Cut 6 tablespoons of butter into 12 (½ tablespoon) pats. Place 1 pat of butter in each cup of a 12-cup muffin pan.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
• Cut the remaining 1 ½ sticks of butter into chunks and melt in a medium, light-colored saucepan over medium heat. Continue to cook the butter, swirling the pan, until it turns golden brown and smells nutty, 5 to 7 minutes-the butter will foam while it's browning. Remove from the heat, add the corn, and stir to coat the kernels in butter. Let cool slightly.
• In a large bowl, whisk together the buttermilk, honey, and eggs. Add the warm (not hot) corn mixture and whisk to incorporate. Add the flour mixture and gently fold until just combined.
• Place the muffin pan in the oven and heat until the butter is melted, foaming, and starting to brown, 3 to 4 minutes. Carefully remove the hot pan from the oven. Spoon about 1/3 cup of batter into each muffin cup-they will be very full. Return the pan to the oven and bake until a toothpick inserted in the center of the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes in the pan then transfer the muffins to a wire rack set over a rimmed baking sheet.
• Make The Sweet Tea Glaze:
• In a medium saucepan over medium-high heat, combine the tea and honey and bring to a simmer. Continue simmering until reduced by half, about 20 minutes. Add the butter and whisk until melted. Carefully measure 2 tablespoons of the hot glaze, combine with the cornstarch, and whisk to dissolve. Whisk the cornstarch mixture back into the glaze, add the salt, and continue to simmer, whisking frequently, until thick and slightly reduced, 2 to 3 minutes.
• Pour the glaze over the muffins and enjoy warm or at room temperature-before they're all gone!