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
CORNIEST CORN MUFFINS
These muffins are flat, firm-topped and cheerfully yellow; with an old-fashioned texture - grainy with small holes running through the crumb - and a wholesome, straight-from the farm flavor - they're tangy from the buttermilk and sweet from both the cornmeal (try to find stone-ground) and the corn kernels.
Provided by Emily Weinstein
Categories breakfast
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
- Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 176 milligrams, Sugar 8 grams, TransFat 0 grams
LOW-FAT CORN MUFFINS
"These quick corn muffins use applesauce in place of oil," explains Gary Raymond of Seattle, Washington. "My friends say they're the best."
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients. In another bowl, combine corn, water, egg substitute and applesauce; mix well. Stir in dry ingredients just until moistened. Fill muffin cups coated with cooking spray two-thirds full. Bake at 350° for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 105 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 199mg sodium, Carbohydrate 22g carbohydrate, Fiber 3g protein.
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.
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
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 :
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