Sweet Butter Filling For Corn Muffins Recipes

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!

JELLY-FILLED MUFFINS

Steps:

• In a bowl, combine the first five ingredients. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Spoon 1 teaspoon jelly in center of each. Fill muffin cups two-thirds full with remaining batter. Bake at 400° for 20 minutes or until a toothpick inserted 1 in. from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Brush tops with butter. Combine sugar and cinnamon; dip tops of muffins in mixture. Serve warm.

SWEET CORN MUFFINS

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.

SWEET BUTTER / FILLING (FOR CORN MUFFINS)

Steps:

• Mix together your favorite recipe for corn muffins.
• Put Halloween cup cake liners in pan.
• Fill Halloween cup cake liners 3/4 full with batter and bake according to recipe directions.
• Cool corn muffins and put into a carrier or box until ready to fill and top.
• Cream Cheese at room temperature in a mixing bowl.
• Add room temperature Butter to mixing bowl and cream together well.
• Add Honey and mix together well.
• Slowly add Powdered Sugar until thick like frosting. You may add a bit of water or honey if needed.
• When this cream cheese / butter mixture is ready, Load a cookie press or pastry bag with a large star tip.
• Push the tip into each muffin to inject the filling. As you pull the tip out of muffin, keep pressing filling out making a swirl on top of muffin.
• Place a Halloween decoration on top. I get the cupcake liners and decorations in one package at the Dollar Tree store.
• I like to put a few different kinds of decorations on top because they are so cute!
• Put the carrier lids on when the finished muffins are ready to be set aside.
• I buy the carriers at the Dollar Store... and we use a lot of them... this is just one stack. Then we are safe to travel to church or picnics. We make this on other occasions and holidays, and we use this for other recipes too.

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.