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
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.
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
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
SAVORY CORN MUFFINS
This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
Provided by USA WEEKEND columnist Pam Anderson
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
- Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
- Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
- Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
- Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.
Nutrition Facts : Calories 240 calories, Carbohydrate 34.7 g, Cholesterol 52.2 mg, Fat 9.3 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 611.9 mg, Sugar 3.6 g
SWEET CORNMEAL MUFFINS
My husband, Axtell, was a fan of the cornmeal muffins from a restaurant we visited. I found a similar recipe and cut it down to serve two. These muffins are his favorite.-Marie Kramer, Kirkwood, Missouri
Provided by Taste of Home
Time 25m
Yield 4 muffins.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the sugar, oil, egg, and milk. In another bowl, combine dry ingredients; stir in sugar mixture just until moistened. , Coat four muffin cups with cooking spray or use paper liners. Divide batter among muffin cups. Bake at 400° for 15-18 minutes or until lightly browned.
Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate, Fiber 4g protein.
CORN MUFFINS
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
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
CORN MUFFINS WITH REAL CORN
I love the addition of the sweet corn in this recipe. This is on the sweeter side of corn muffins. They go wonderfully with tomato soup.
Provided by Chef Jean
Categories Quick Breads
Time 24m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flour, cornmeal, sugar and salt into a large bowl.
- Make a well in the center and pour the buttermilk, buter and eggs inches.
- Stir just until combined.
- Fold in the corn.
- Pour into a lightly greased muffin pan, filling each cup half way.
- Bake for 6-8 minutes at 400 degrees then turn the pan and bake for 6 more mnutes.
Nutrition Facts : Calories 155.7, Fat 6.8, SaturatedFat 4, Cholesterol 31.6, Sodium 254, Carbohydrate 20.9, Fiber 1.1, Sugar 5.3, Protein 3.3
SWEET CORNBREAD MUFFINS
Make and share this Sweet Cornbread Muffins recipe from Food.com.
Provided by LaJuneBug
Categories Quick Breads
Time 28m
Yield 18 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Spray 2 muffin tins with vegetable oil spray.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl or saucepan, melt the butter.
- Whisk the egg lightly while the butter cools a bit, then add the egg, milk, and vanilla extract to the butter.
- Make a well in the center of the dry ingredients and pour the mixed liquid, stirring lightly until just blended. Don't over-mix because the muffins will be tough.
- Spoon the batter into the muffin tins. Bake at 400°F for 15-18 minutes, until the muffins have risen, are golden-brown and springy to the touch.
- Pop out of the tins and let cool a bit before serving.
Nutrition Facts : Calories 144.2, Fat 6.2, SaturatedFat 3.7, Cholesterol 25.8, Sodium 287.7, Carbohydrate 20.3, Fiber 0.7, Sugar 7.5, Protein 2.3
BUTTERY CORN MUFFINS
I love these corn muffins for their light texture and sweet, buttery taste. They're great served hot from the oven with butter and honey for breakfast, and I've even baked them in mini muffin pans and served them for tea.
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 154 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 182mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
CRUNCHY SWEET CORN MUFFINS
I like there to be a little crunch in my corn muffins. By using a small amount of polenta or coarse grind cornmeal added to the regular cornmeal you get out of a box of Albers, you achieve a crunch in the muffin, which I think is just perfect.
Provided by Pesto lover
Categories Breakfast
Time 25m
Yield 15 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease 15 muffin or cupcake tins very well. If using the jumbo size tins, this makes 8. I use nonstick spray.
- Mix all dry ingredients well.
- Beat together, milk, sour cream, egg, softened butter and vanilla extract.
- Mix in dry ingredients.
- Ladle mixture into muffins tins. Fill about 2/3 full. You could probably try filling them higher to make a total of 12 muffins, but I like them smaller (lots of calories in these).
- Bake until lightly browned on the edges, about 20-25 minutes in my oven.
Nutrition Facts : Calories 284.2, Fat 15, SaturatedFat 9, Cholesterol 51.2, Sodium 259.2, Carbohydrate 35, Fiber 1.6, Sugar 13.5, Protein 3.6
ALBERS SWEET CORN MUFFINS
I found this on the back of an Albers Cornmeal box. Sweet and fluffiness makes this a great combo for any meal. Works with cornbread as well. Copyright word-for-word by Albers. I'm not sure if it works with other cornmeal, but I'd reccomend Albers.
Provided by Kiki Lemonade
Categories Quick Breads
Time 38m
Yield 18-20 muffins, 18-20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease or paper-line 18 to 20 muffin cups, or a pan for cornbread.
- Combine flour, sugar, corn meal, baking powder, and salt in medium bowl.
- Combine milk, eggs, vegetable oil, and butter in small bowl; mix well.
- Add liquid mixture to flour mixture; stir until just blended.
- Pour into prepared muffin cups filling 2/3 full.
- Bake for 18-20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes, remove to wire racks to cool slightly. Serve warm and enjoy!
- If you are making cornbread, pour into greased 8-inch square baking pan, and bake for 35 minutes.
- For High Altitude bakers, change corn MUFFIN time to 20-24 minutes. Cornbread time remains unchanged.
Nutrition Facts : Calories 150.7, Fat 7.3, SaturatedFat 2.3, Cholesterol 28.1, Sodium 159.7, Carbohydrate 19, Fiber 0.5, Sugar 7.5, Protein 2.6
SWEET CORN MUFFINS
This is a really nice corn muffin. Nice brown crust inside the muffin pan and a tender, fine mealed texture inside the top. Not too sweet. Keep well in an airtight container. Originally from Cooks.com
Provided by lizeroo
Categories Quick Breads
Time 25m
Yield 12 muffins, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Prepare 10 cup muffin tin.
- In large bowl, stir together flour, cornmeal, sugar, baking powder and salt. In another bowl, stir together milk, oil, eggs, melted butter, honey and vanilla until blended. Make a well in the dry ingredients and add milk mixture, stirring until combined.
- Spoon batter into prepared muffin cups; bake 15-20 minutes or until a toothpick inserted in muffin comes out clean.
- Cool 5 inutes before removing from muffin tin and cooling on a wire rack.
- These muffins freeze well.
CORNBREAD MUFFINS WITH WHIPPED SWEET CORN
These hearty, vegan cornbread muffins from Bryant Terry are served with whipped sweet corn and homemade pepper jelly.
Provided by Bryant Terry
Categories Muffin Bake Corn Vegan Vegetarian Breakfast Fourth of July Bread Juneteenth
Yield Makes 9 muffins
Number Of Ingredients 21
Steps:
- Make the muffins: Preheat the oven to 400°F. Generously coat nine wells of a standard muffin tin with coconut oil.
- Put the dates in a small heatproof bowl and cover with boiling water. Let soak for about 5 minutes. Drain the dates, reserving the soaking liquid, and transfer them to a food processor. Add 1 tablespoon of the reserved soaking liquid and process, scraping down the sides and adding more of the reserved soaking liquid if necessary, until mostly creamy but with a few chunks remaining.
- Place the prepared muffin tin in the oven to heat for 5 minutes. Meanwhile, in a large bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Whisk until blended.
- Put the flaxseeds and 6 tablespoons water in a medium bowl and whisk until well blended. Whisk in the pureed dates and the coconut oil until smooth. Whisk in the oat milk until well combined. Add the oat milk mixture to the cornmeal mixture and stir until just combined.
- When the muffin tin is hot, remove it from the oven and immediately scrape the batter into the prepared muffin cups, distributing it evenly among them (they should be a little over three-quarters full).
- Bake until the muffins are golden brown, 16 to 18 minutes. Let cool in the tin for about 10 minutes, then transfer to a wire rack to cool a bit more.
- Make the whipped sweet corn: While the muffins are cooling, in a large skillet, melt the butter over medium heat. Add the onion and sauté, stirring often, until soft, 3 to 5 minutes. Add the corn, sugar, and salt and cook, stirring often, until the corn is just tender, about 5 minutes.
- Scrape the contents of the skillet into a food processor. Add the cashew cream and process until silky smooth, adding water as necessary to reach the desired consistency. Taste and season with lemon juice, salt, and white pepper. Transfer to a serving bowl. Serve the warm muffins slathered with whipped sweet corn and topped with pepper jelly.
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