Quick Easy Gourmet Corn Muffins Recipes

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EASY, SPEEDY CORN MUFFINS



Easy, Speedy Corn Muffins image

This is a very moist, made-in-minutes corn muffin with a hint of sweetness. The batter can also be baked in a 13x9 pan for approximately 40 minutes to make corn bread.

Provided by Marcy

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 26m

Yield 12

Number Of Ingredients 4

2 eggs
1 (15 ounce) can cream-style corn
1 tablespoon packed brown sugar
2 (8.5 ounce) packages dry corn muffin mix

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.
  • Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full.
  • Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 35 g, Cholesterol 32 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 765.5 mg, Sugar 6.7 g

EASY HONEY CORNBREAD MUFFINS



Easy Honey Cornbread Muffins image

Quick and easy! Most ingredients are already in the pantry!

Provided by Monica Inthathirath

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 13

1 cup milk
1 cup yellow cornmeal
1 cup all-purpose flour
⅓ cup vegetable oil
¼ cup white sugar
¼ cup brown sugar
3 tablespoons honey
1 large egg
3 ½ teaspoons baking powder
1 teaspoon salt
½ cup unsalted butter, softened
3 tablespoons ground cinnamon
2 tablespoons honey

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray or lightly grease a 12-cup muffin pan.
  • Mix milk and cornmeal in a bowl and let sit for 10 minutes, stirring halfway through. Mix in flour, oil, white sugar, brown sugar, honey, egg, baking powder, and salt until well combined. Pour batter into the prepared muffin cups, filling each cup 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
  • Mix butter, cinnamon, and honey together in a bowl. Serve honey butter with muffins.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 35.7 g, Cholesterol 37.5 mg, Fat 14.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 6.1 g, Sodium 354 mg, Sugar 17 g

QUICK & EASY GOURMET MUFFINS



Quick & Easy Gourmet Muffins image

This super easy recipe starts with one of those less than a $1 mixes. I used Martha White, added a few extra ingredients and wha la "Gourmet Muffins". I found this recipe online and did some tweaking to my liking. It's a great muffin to have on hand for those busy mornings when you just don't have time for breakfast. Just grab...

Provided by Diane Atherton

Categories     Other Breakfast

Time 30m

Number Of Ingredients 10

BLUEBERRY MUFFINS
1 (7-oz) package muffin mix (i used martha white's wildberry for this recipe)
1/2 c all purpose flour
1/2 tsp baking powder
1/3 c sugar
dash(es) salt
1/2 c buttermilk
1 large egg
2 c blueberries, fresh or frozen (or berries you love the best)
flour for dusting berries

Steps:

  • 1. Preheat oven to 425 degrees. Line 6 jumbo muffin tins with paper liners. Rinse berries and gently blot with paper towels.
  • 2. Combine muffin mix, flour, baking powder, sugar and salt in a mixing bowl; whisk to combine. In a small bowl, whisk egg in butter milk. Pour into flour mix and hand stir to mix.
  • 3. Lightly dust berries with a light coating of flour and gently fold in batter, being careful not to burst berries.
  • 4. Fill muffin tins 3/4 full and add crumb topping or sprinkle with sugar if desired. .
  • 5. Bake for 22 to 25 minutes until golden brown. Done when cake tester or tooth pick inserted in center comes out clean.
  • 6. CRANBERRY MUFFINS: I used Martha White's Blueberry Cheese Cake muffin mix and 1/2 of a 6-oz bag of frozen cranberries. Topped with a mixture of sugar and fresh grated lemon peel. NOTE: cranberries are tart and these muffins were tart. You would have to be a true cranberry lover to enjoy the tartness.
  • 7. CRUMB TOPPING: 1/2 cup all-purpose flour 1/3 cup brown sugar 1 Tablespoon oatmeal pinch of salt 3 tablespoons unsalted butter, melted Make the crumb topping by using a fork to combine the flour, brown sugar, and melted butter in a small bowl. Sprinkle each muffin with one tablespoon of the crumb topping

QUICK & EASY GOURMET CORN MUFFINS



Quick & Easy Gourmet Corn Muffins image

I wanted a corn muffin recipe I could double and triple easily to bring to our Thanksgivings this year. Finances are tight so I wanted to make something that tasted and looked more expensive and gourmet than it really was. I remembered having some delicious gourmet corn muffins at a breakfast a few years ago with real corn kernels that were very sweet and moist and I wanted to make that deliciousness for everyone else. They turned out wonderful and picky DBF requested I make them again. Major compliments everywhere. A definite crowd pleaser!!!! (and very simple per Jiffy box). I recommend doubling the ingredients to make 16 because these are yummy and disappear fast! :) I made 5 batches for thanksgiving so $2.15 for the 5 Jiffy boxes $1.00 for the eggs (and I had extras to make breakfast for days) $1.50 for the cans of creamed corn and I had milk, honey, and spices on hand. I spent about $4.65 for 40 yummy corn muffins so not too shabby! I guess I'm sort of the "Frugal Gourmet." lol

Provided by Kikiloveshercop

Categories     Quick Breads

Time 25m

Yield 8 muffins, 8 serving(s)

Number Of Ingredients 8

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 large egg
1/3 cup milk
7 ounces creamed corn (or half a 14 oz can)
1 tablespoon honey
1/2 teaspoon dried chipotle powder
1/3 teaspoon cracked black pepper
1/4 teaspoon cinnamon

Steps:

  • Preheat oven to 400 degrees.
  • Mix all ingredients in a bowl and let the the batter rest in the bowl for 3-4 minutes.
  • Re-stir batter and pour into muffin tins/cupcake papers or a well-greased muffin pan.
  • Bake for 20 minutes or until the muffins are a gorgeous golden brown.

Nutrition Facts : Calories 169.8, Fat 4.8, SaturatedFat 1.4, Cholesterol 25.3, Sodium 339.9, Carbohydrate 28.7, Fiber 2.4, Sugar 9.2, Protein 3.7

BASIC CORN MUFFINS



Basic Corn Muffins image

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

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

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

GOLDEN YELLOW CORN BREAD OR CORN MUFFINS



Golden Yellow Corn Bread or Corn Muffins image

Follow these easy instructions for a slightly sweet take on an American favorite side dish, or follow the variation below for irresistible corn muffins.

Provided by Indian Head Yellow Corn Meal

Categories     Bread     Side     Hominy/Cornmeal/Masa

Yield 12 servings

Number Of Ingredients 8

1 cup Indian Head Yellow Corn Meal
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons baking powder
1/4 cup oil
1 cup milk
1 egg, beaten

Steps:

  • Corn Bread:
  • Preheat oven to 425°F. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9"x9"x2" pan for 20-25 minutes.
  • Corn Muffins:
  • Pour corn meal batter into greased or line muffin tins, filling about 2/3 full. Bake at 425°F for 15-20 minutes. Makes 12 muffins.
  • Recipe Variation:
  • For a sweeter, moister corn bread or muffin, make these changes to the recipe above: use 2/3 cup milk, 1/2 cup sugar, 1/2 cup oil and 2 eggs. Reduce the heat to 400°F. Bake for 20-25 minutes.
  • This recipe is made available as a courtesy by Wilkins Rogers Mills.

CORN MUFFINS



Corn Muffins image

Tried these out during Thanksgiving. They were a big hit!

Provided by Anne O. Nymous

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8

1 cup all-purpose flour
1 cup yellow cornmeal
½ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
½ cup butter, melted
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
  • Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.6 g, Cholesterol 36.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 357.8 mg, Sugar 9.6 g

EASY AND QUICK CORN DOG MUFFINS



Easy and Quick Corn Dog Muffins image

Kids will love these! These taste just like corn dogs, but healthier since they are baked, not fried. Put them on a plate with some ketchup. Great on a picnic too!

Provided by Sweet Chef

Categories     Quick Breads

Time 20m

Yield 6 muffins, 3-6 serving(s)

Number Of Ingredients 5

8 1/2 ounces corn muffin mix
1 egg
1/3 cup milk
3 hot dogs, cooked
ketchup (optional)

Steps:

  • Prepare the corn muffin batter as directed on the box.
  • Chop the hot dogs into bite-size pieces.
  • Mix in the hot dog pieces into the batter.
  • Pour batter into a greased muffin tin.
  • Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Eat plain or with ketchup.
  • Enjoy!
  • Note: You can add more of less hot dog, depending on your own tastes :).

Nutrition Facts : Calories 526, Fat 25.7, SaturatedFat 8.9, Cholesterol 91.2, Sodium 1207.3, Carbohydrate 59.1, Fiber 5.2, Sugar 17.9, Protein 13.7

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