Corn Muffin Recipes Moist

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SWEET CORN MUFFINS



Sweet Corn Muffins image

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

1-1/2 cups all-purpose flour
1 cup sugar
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup shortening
1 cup 2% milk, divided

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.

MOIST CORNBREAD MUFFINS



Moist Cornbread Muffins image

We don't like cornbread per se, so I was looking around and found these today (12/19/06) .. I made them. Oh my gosh!! Moist isn't the word! The batter is VERY liquidy. They ARE almost like a spoon pudding.

Provided by Amberngriffinco

Categories     Quick Breads

Time 24m

Yield 24 serving(s)

Number Of Ingredients 11

2 cups plain cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups buttermilk
2 tablespoons mayonnaise
2 tablespoons butter, Melted
1/3 cup shortening
4 large eggs

Steps:

  • Heat oven to 425°F.
  • Grease two 12 muffin tins or line with liners.
  • Put all dry ingredients in large bowl and mix well.
  • Add buttermilk, mayonnaise, butter and shortening to dry ingredients.
  • Mix well.
  • Add eggs and blend thoroughly.
  • Pour into prepared muffin tins and bake 10-12 minutes till lightly browned.
  • Use toothpick to test for doneness.
  • NOTE: I added 1 C shredded cheddar cheese on some and cinnamon sugar on some.

Nutrition Facts : Calories 135.1, Fat 5.7, SaturatedFat 1.9, Cholesterol 39.3, Sodium 257.7, Carbohydrate 17.9, Fiber 0.9, Sugar 5.8, Protein 3.5

DELUXE CORN MUFFINS



Deluxe Corn Muffins image

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

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 large egg
1 large egg yolk
1-1/4 cups buttermilk
1/3 cup canola oil
3/4 cup whole kernel corn
HONEY BUTTER:
1/2 cup butter, softened
2 to 3 tablespoons honey

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 :

SAVORY CORN MUFFINS



Savory Corn Muffins image

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

1 (14.75 ounce) can creamed corn
2 cups yellow cornmeal, divided
1 cup buttermilk
2 large eggs
8 tablespoons melted butter
1 cup all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons salt
2 teaspoons baking powder
½ teaspoon baking soda

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

CORN MUFFINS



Corn Muffins image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 muffins

Number Of Ingredients 8

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

BAKERY STYLE CORNBREAD MUFFINS



Bakery Style Cornbread Muffins image

Jumbo Bakery Style Corn Muffins that are actually moist! Our muffins are made with stone-ground cornmeal, honey, and other common pantry ingredients.

Provided by Muffin Tin Recipes

Categories     Breakfast     Side Dish

Time 25m

Number Of Ingredients 10

⅔ cup stone ground corn meal
1 ⅔ cups all-purpose flour
1 ½ tablespoons baking powder
¼ teaspoon kosher salt
½ cup granulated sugar
¼ cup butter ( softened )
¼ cup honey
2 large eggs
1 cup whole milk
2 tablespoons vegetable oil

Steps:

  • Preheat your oven to 350° Fahrenheit. Make sure your oven rack is in the center position.
  • Prepare the jumbo muffin tin with 6 liners.
  • Whisk together the flour, corn meal, baking powder, and salt.
  • In a medium bow, add softened butter (which you can soften in the microwave about 10-15 seconds medium-power) and sugar. Add in the milk, oil, honey, and one egg at a time. Use a hand mixer, or wooden spoon to combine.
  • Spoon the wet batter into the dry batter, and combine until light and fluffy. Using a large ice cream scoop, fill each muffin liner 3/4 way with batter.
  • Bake for 18-20 minutes. A toothpick inserted into the center of the muffin should come out clean.

Nutrition Facts : ServingSize 1 muffin, Calories 464 kcal, Carbohydrate 71 g, Protein 9 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 86 mg, Sodium 194 mg, Fiber 3 g, Sugar 31 g

HONEY CORNBREAD MUFFINS



Honey Cornbread Muffins image

Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night.

Provided by Patrick and Gina Neely : Food Network

Time 25m

Yield 12 muffins

Number Of Ingredients 9

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

Steps:

  • Preheat oven to 400 degrees F.
  • Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
  • Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

FLUFFY BAKERY-STYLE CORNBREAD MUFFINS



Fluffy Bakery-Style Cornbread Muffins image

Ultra fluffy bakery-style cornbread muffins that are full of flavor. Ditch the box and make these instead!

Provided by Jenn Laughlin

Categories     Side Dish

Time 33m

Number Of Ingredients 9

1 + 2/3 cup all-purpose flour
2/3 cup stoneground cornmeal ((finely ground))
1.5 TBSP reduced-sodium aluminum-free baking powder* ((see notes))
1/4 tsp salt
1/2 cup sugar
1/4 cup butter (softened)
1 cup milk ((I used a coconut-almond blend; any milk works!))
2 TBSP oil ((olive, coconut, avocado))
2 large eggs

Steps:

  • Preheat oven to 350 degrees F.
  • Combine flour, cornmeal, baking powder and salt in a medium bowl.
  • In a large bowl, cream together butter and sugar with an electric hand mixer.
  • Add milk and oil and mix on low. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.
  • Slowly add the cornmeal mixture in; mixing the two together with a fork until combined. The batter should be slightly airy and sticky.
  • Spoon into a greased muffin tin and bake for 18-20 minutes at 350F, using a toothpick to test the center of the muffins for doneness.
  • Allow to cool. Of course typical cooling protocol in this household involves munching a molten hot muffin while the others chill to room temperature. Enjoy!

Nutrition Facts : Calories 204 kcal, Carbohydrate 29 g, Protein 4 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 38 mg, Sodium 103 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

SWEET CORNBREAD MUFFINS



Sweet Cornbread Muffins image

These Sweet Cornbread Muffins are so moist and flavorful! Slather them in butter and they are a great side dish to any meal.

Provided by Sarah Averett

Categories     Side Dish

Time 34m

Number Of Ingredients 9

4 lg. eggs
1 cup milk
1 tsp. vanilla extract
3/4 cup butter ({I use salted})
1 cup cornmeal
2 cups all-purpose flour
1-1/2 cups granulated sugar
1 Tbsp. baking powder
1 tsp. salt

Steps:

  • Preheat oven to 350ºF. Place muffin liners in a muffin tin or spray a silicone muffin pan with cooking spray.
  • In a medium-sized bowl, combine the eggs, milk, vanilla.
  • Melt the butter in the microwave and then add to the egg mixture, stirring well.
  • Add the cornmeal, flour, sugar, baking powder, and salt. Stir until fully combined, but do not over mix.
  • Fill each muffin hole 3/4 of the way full. Bake for 23-25 minutes or until an inserted toothpick comes out clean. Repeat with remaining batter.

UNBELIEVABLY MOIST CORNMEAL MUFFINS



Unbelievably Moist Cornmeal Muffins image

From a Gay Lea recipe flyer. Definitely not a low fat recipe. Tried numerous recipes previously with mixed results (too dry, too crumbly), but these are always mmmm....perfect! Enjoy with soup, salad, chili. Add grated cheese if you wish. Can be frozen.

Provided by fluffystew

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 8

1 1/4 cups cornmeal
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 eggs
1 1/2 cups gay lea sour cream (light)
3/4 cup butter, melted and cooled

Steps:

  • Preheat oven to 400 degrees.
  • Grease or put muffin cups into a 12-muffin pan. (or use a 9-inch square baking pan).
  • Combine dry ingredients in a bowl: cornmeal, flour, sugar, baking powder, salt.
  • In another bowl, combine wet ingredients: eggs, sour cream and melted butter.
  • Add wet ingredients into the dry and mix well.
  • Put into muffin cups or baking pan.
  • Bake 15-20 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 275.1, Fat 18.5, SaturatedFat 10.9, Cholesterol 76.5, Sodium 377, Carbohydrate 24.4, Fiber 1.2, Sugar 6.7, Protein 3.9

EASY HOMEMADE CORNBREAD MUFFINS



Easy Homemade Cornbread Muffins image

These homemade Southern cornbread muffins are moist, fluffy, and easy to make from scratch. This recipe yields a savory muffin with just enough sweet to complement the cornmeal! They're best served fresh from the oven and are great with chili or as a Thanksgiving side dish!

Provided by Caroline Lindsey

Categories     Side Dish

Time 20m

Number Of Ingredients 8

1 cup cornmeal
1 cup flour
1/3 cup granulated sugar
1/2 tsp salt
4 tsp baking powder
1 egg
1 cup milk
1/4 cup corn or vegetable oil

Steps:

  • Preheat oven to 400 degrees.
  • Add cornmeal, flour, sugar, salt, and baking powder to a large bowl and whisk to break up any clumps.
  • Combine egg, milk, and oil in a medium bowl and whisk to combine.
  • Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
  • Pour batter into a greased muffin tin, filling each cup about halfway. Bake for 13-17 minutes or until toothpick stuck in the center comes out mostly clean. Don't overbake!
  • Serve warm with butter and a drizzle of honey, or as a side for chili.

Nutrition Facts : Calories 170 kcal, Carbohydrate 25 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 16 mg, Sodium 253 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

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

OLD FASHIONED CORNBREAD MUFFINS - HOW TO MAKE MOIST CORNBREAD FROM SCRATCH



Old Fashioned Cornbread Muffins - How to Make Moist Cornbread from Scratch image

How to Make Moist Cornbread from Scratch? Follow this easy recipe for Old Fashioned Cornbread Muffins. My family won't let me make any other cornbread recipe after discovering this sweet corn muffin recipe.

Provided by Barbara

Categories     Appetizer     Side Dish

Time 30m

Number Of Ingredients 9

1/2 cup butter, softened (1 stick)
1/2 cup brown sugar
1 cup corn meal
1 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 egg
1 cup milk
1 teaspoon salt

Steps:

  • Preheat oven to 375 degrees F. Line 12 muffin tin with liners or spray with nonstick cooking spray.
  • Cream together softened butter and brown sugar.
  • Add remaining ingredients; combine until smooth.
  • Pour into prepared cupcake/muffin tin.
  • Bake for 20-25 minutes.

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