Corn Muffins Alberesque Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

BEST EVER CORN MUFFINS



Best Ever Corn Muffins image

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

¼ cup butter, softened
9 tablespoons white sugar
2 eggs
1 tablespoon vanilla extract
1 ½ cups biscuit baking mix
¼ cup yellow cornmeal
⅔ cup milk

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



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

SWEET CORN MUFFINS WITH REAL CORN



Sweet Corn Muffins with Real Corn image

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

1 ½ cups all-purpose flour
1 cup white sugar
¾ cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
1 (14.5 ounce) can cream-style corn
2 eggs, beaten
½ cup applesauce
1 cup milk

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



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.

CORNBREAD MUFFINS I



Cornbread Muffins I image

These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.

Provided by Lisa K

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

½ cup butter, softened
⅔ cup white sugar
¼ cup honey
2 eggs
½ teaspoon salt
1 ½ cups all-purpose flour
¾ cup cornmeal
½ teaspoon baking powder
½ cup milk
¾ cup frozen corn kernels, thawed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
  • In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.4 g, Cholesterol 52.1 mg, Fat 9.2 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 191.1 mg, Sugar 17.9 g

BACON CORN MUFFINS WITH ORANGE BUTTER



Bacon Corn Muffins with Orange Butter image

Provided by Trisha Yearwood

Categories     side-dish

Time 35m

Yield 10 to 12 servings (makes 24 mini muffins)

Number Of Ingredients 14

Nonstick cooking spray, for the muffin tin
4 slices bacon, chopped
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup buttermilk
2 tablespoons vegetable oil
1 large egg, lightly beaten
8 tablespoons (1 stick) unsalted butter, at room temperature
1 tablespoon light agave syrup
1 tablespoon orange zest
Kosher salt

Steps:

  • For the muffins: Preheat the oven to 375 degrees F. Spray a mini muffin tin with nonstick cooking spray.
  • Add the bacon to a medium skillet over medium heat and cook, stirring occasionally, until the bacon is crispy, about 5 minutes. Pour the bacon and fat into a bowl and let cool slightly.
  • Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Add the buttermilk, oil and egg to the bowl with the bacon and whisk together. Stir the milk mixture into the dry mixture and pour the combined batter into the prepared mini muffin tin, filling just to the top of the cups. Bake until a toothpick inserted in the center comes out clean, 10 to 15 minutes.
  • For the orange butter: While the muffins are cooking, combine the butter, agave and zest in a medium bowl with a pinch of salt and stir until completely combined.
  • Serve the muffins with fresh orange butter.

RASPBERRY CORN MUFFINS



Raspberry Corn Muffins image

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield 12 large muffins

Number Of Ingredients 9

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup good raspberry preserves

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 12 large 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.
  • After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle. Repeat for each muffin.

FRESH RASPBERRY MINI CORN MUFFINS



Fresh Raspberry Mini Corn Muffins image

I can't write a cookbook about comfort food without including corn muffins; they're my guilty pleasure. Corn muffins can be dry and tasteless but allowing the batter to sit for 15 minutes gives the dry ingredients time to absorb the wet ones and results in moister muffins. This is a variation on my favorite Raspberry Corn Muffins from The Barefoot Contessa Cookbook made with fresh raspberries instead of raspberry jam.

Provided by Ina Garten Bio & Top Recipes

Time 50m

Yield 48 muffins

Number Of Ingredients 11

Baking spray with flour, such as Pam
3 cups all-purpose flour
1 cup granulated sugar
1 cup fine cornmeal, such as Indian Head
2 tablespoons baking powder
1 tablespoon kosher salt
2 cups whole milk
2 extra-large eggs
1/2 pound (2 sticks) unsalted butter, melted
12 ounces firm fresh raspberries
2 tablespoons turbinado sugar, such as Sugar in the Raw

Steps:

  • Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
  • In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don't worry if it's a little lumpy.) Set the batter aside for 15 minutes.
  • When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
  • Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
  • Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.

ALBERS SWEET CORN MUFFINS



Albers Sweet Corn Muffins image

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

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup albers yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or 3 tablespoons margarine, melted

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

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

CLASSIC CORNBREAD MUFFINS



Classic Cornbread Muffins image

Fast, easy and tasty -- perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since.

Provided by Lennie

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

3/4 cup cornmeal
1 cup all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 cup 1% low-fat milk
1/4 cup unsalted butter, melted

Steps:

  • Preheat oven to 425 degrees.
  • Spray muffin tin with nonstick spray or line with paper muffin cups.
  • Combine cornmeal, flour, sugar, baking powder and salt.
  • Stir well.
  • Combine beaten egg, milk and melted butter (if using normal butter add less salt).
  • Stir into the dry mixture and combine just until blended.
  • Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
  • Scoop batter into prepared muffin pans.
  • Sprinkle cheddar cheese on top of muffins before baking if desired.
  • Bake for 20-25 minutes .

CORN MUFFINS ALBERESQUE



Corn Muffins Alberesque image

A slightly tweaked recipe from a box of Alber's cornmeal. For best results, bake the muffins in cast iron: muffin tins, cornbread pan or round skillet. Cast iron is best for baking cornbread because if your pan is seasoned properly, the corn bread will never stick. The vanilla can be added only if you want a slightly sweeter, more cake-like corn bread-really taking into consideration what you are serving the corn bread with;- chili was an example. I really want to avoid any ongoing, heated corn bread debates, if you know what I mean... Let's declare a corn bread truce NOW!

Provided by COOKGIRl

Categories     Quick Breads

Time 35m

Yield 9 muffins

Number Of Ingredients 9

1 cup stone ground yellow cornmeal (read *NOTE)
1 cup unbleached white flour
1/4-1/3 cup sugar (depends on how sweet you want the corn bread)
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
1 large egg, lightly beaten
1/2 teaspoon vanilla extract (optional)

Steps:

  • *NOTE: depending on the type of cornmeal you use, for a less "gritty" texture, whirl the dry cornmeal grain in a blender or mini-chopper to a finer consistency. Make sure not to turn the cornmeal into corn flour however!
  • Place the ungreased cast iron muffin tins (or suggested bakeware in the intro) in the oven and PREHEAT to 400 degrees.
  • COMBINE cornmeal, flour, sugar, baking powder and salt in medium bowl. Combine buttermilk, oil, egg (and vanilla extract if using) in small bowl; mix well.
  • Add buttermilk mixture to flour mixture and using a wire whisk, stir just until blended. DO NOT overstir.
  • Carefully grease the muffin tin with butter. Pour batter into the tins, about 2/3 full.
  • Bake for appproximately 20 minutes or until wooden pick inserted into center comes out clean.
  • Serve corn bread warm with honey or butter.

Nutrition Facts : Calories 212.3, Fat 9.5, SaturatedFat 1.5, Cholesterol 24.6, Sodium 420.8, Carbohydrate 28.3, Fiber 1.4, Sugar 7, Protein 4.1

More about "corn muffins alberesque recipes"

BAKERY STYLE CORN MUFFINS - THE GENETIC CHEF
bakery-style-corn-muffins-the-genetic-chef image
2019-04-08 Preheat oven 400 degrees. Grease or line tins with cupcake liners. You can also spray the liners for easy release. Whisk together dry ingredients together in large bowl. In medium bowl, whisk together eggs, …
From thegeneticchef.com


THE BEST CORNBREAD MUFFINS - ONCE UPON A CHEF
the-best-cornbread-muffins-once-upon-a-chef image
Instructions. Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.) In a medium bowl, …
From onceuponachef.com


JUMBO BAKERY STYLE CORNBREAD MUFFINS - SIZZLING EATS
jumbo-bakery-style-cornbread-muffins-sizzling-eats image
2022-01-08 In your 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. You can use a hand …
From sizzlingeats.com


EASY HOMEMADE CORNBREAD MUFFINS RECIPE | BLESS THIS …
easy-homemade-cornbread-muffins-recipe-bless-this image
2021-10-13 Preheat the oven to 400 degrees F. Generously coat a 12-cup muffin tin with cooking spray. Whisk the cornmeal, flour, baking soda, baking powder, and salt together in a large bowl. Whisk the eggs and sugar together. …
From blessthismessplease.com


CORN BREAD MUFFINS (FAST AND EASY) - RECIPETIN EATS
corn-bread-muffins-fast-and-easy-recipetin-eats image
2018-09-26 Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can't see whole corn kernels anymore but there are still corn chunks (don't to puree). See video for …
From recipetineats.com


10 BEST CORNBREAD MUFFINS WITH CREAM CORN RECIPES
10-best-cornbread-muffins-with-cream-corn image
2022-07-16 cheddar cheese, cream-style corn, jalapeno, egg, corn muffin mix and 1 more Sloppy Joe Cornbread Muffins Amanda's Cookin' salt, cream corn, ketchup, baking powder, Dijon mustard, ground beef and 10 more
From yummly.com


BACON CORN MUFFINS - SIMPLY DELICIOUS
bacon-corn-muffins-simply-delicious image
2018-08-22 Instructions. Pre-heat the oven to 180ºC and grease a 12-hole muffin pan generously (alternatively line with muffin cases). In a large pan, fry the bacon until golden brown and crisp. Remove from the pan and set aside. …
From simply-delicious-food.com


CORNBREAD MUFFINS RECIPE (SMALL BATCH) - DESSERT FOR TWO
2020-11-14 Preheat the oven to 400°F and ensure a rack is placed in the center position. Place 6 muffin cup liners in a muffin pan, and then spray the liners lightly with cooking spray--cornbread is sticky stuff! In a medium bowl, whisk together the dry ingredients: the cornmeal, flour, sugar, baking powder, baking soda and salt.
From dessertfortwo.com


CORN MUFFINS WITH CHEESE AND BACON MADE EASY - KITCHEN DIVAS
2021-02-01 Fry bacon, over medium heat until crisp, about 5 minutes. Add green onions, pinch of salt, and pepper, and stir for less than a minute. Transfer mixture to platter to cool while getting your muffin batter ready. Whisk flour, cornmeal, baking powder, baking soda, and remaining salt in medium bowl until combined.
From kitchendivas.com


THESE ARE THE CORN MUFFINS INA GARTEN BAKES WHEN SHE HAS …
2022-04-29 You’ll need a 12 cup muffin pan, and paper liners. to make sure that your muffins don’t stick. Then, it couldn’t be simpler. Mix together …
From sheknows.com


CORNBREAD MUFFINS {EASY, FLUFFY RECIPE} – WELLPLATED.COM
2022-03-25 Do not over mix. Let the batter rest at room temperature for 20 minutes. Spoon the batter into prepared muffin cups, filling each well to the top. Bake cornbread muffins at 350 degrees F for 23 to 25 minutes, until the tops are lightly crisp and golden brown.
From wellplated.com


PERFECT CORN MUFFINS – SMITTEN KITCHEN
2015-02-17 Heat oven to 425°F (220°C). Either grease or line a 12-cup standard muffin tin with disposable liners. Whisk 1 1/2 cups cornmeal, flour, baking powder, baking soda and salt together in a medium bowl. In a large bowl (if you have a microwave) or a medium saucepan (if you do not), combine milk and remaining 1/2 cup cornmeal.
From smittenkitchen.com


PERFECT CORN MUFFIN RECIPE (PLUS 6 RUNNERS-UP) - DELISHABLY
Instructions. Preheat oven to 400 degrees F. Prepare a 12-cup muffin pan by spraying each cup with non-stick cooking spray. Don't use paper liners because it's the batter contacting the hot pan that creates the crisp edge. Whisk together all of the dry …
From delishably.com


FRESH CORN CORNBREAD MUFFINS RECIPE | BON APPéTIT
2018-06-21 Bake muffins, rotating pan halfway through, until tops are golden brown and a tester inserted into the center comes out clean, 18–20 minutes. Let cool slightly in pan. Transfer muffins to a wire ...
From bonappetit.com


EASY HOMEMADE CORN MUFFINS - ERREN'S KITCHEN
2018-03-19 Mix dry ingredients in a large bowl. Form a well into the middle of the mixture. Add the eggs, milk, melted butter, and oil into the well of dry ingredients. Mix until combined. Divide batter into the heated, buttered pan. Bake for 12-15 minutes, or until light golden brown. Transfer to a wire rack to cool.
From errenskitchen.com


CORNIEST CORN MUFFINS – SMITTEN KITCHEN
2007-05-03 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, …
From smittenkitchen.com


THESE EXTRA-CORNY CORNBREAD MUFFINS ARE NO JOKE - BON APPéTIT
2018-06-21 In a separate bowl, whisk the wet ingredients together. Once everything is a smooth and glossy make a deep divot in the dry ingredients. Then pour that liquid goodness in and stir it in with a ...
From bonappetit.com


ALMOND FLOUR CORN MUFFINS — FOODBORNE WELLNESS
2022-03-23 Combine all ingredients in large mixing bowl. Whisk until everything is incorporated. Using spoon, scoop cornbread mix into the lined muffin tin filling the wells completely. Bake for 12-15 minutes or until the muffins can be pierced cleanly with a …
From foodbornewellness.com


EASY HOMEMADE SOUTHERN CORNBREAD MUFFINS - PINCH ME, I'M EATING
2018-11-03 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.
From pinchmeimeating.com


SWEET CORNBREAD MUFFINS {SUPER MOIST!} | HIGH HEELS AND GRILLS
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.
From highheelsandgrills.com


CORN MUFFINS - THE SEASONED MOM
2020-09-03 In a large bowl, whisk together buttermilk, sugar, melted butter and egg. In a medium bowl, sift together flour, cornmeal, baking powder and salt. Use a fork or wooden spoon to gradually add the flour mixture to the wet …
From theseasonedmom.com


CORNBREAD MUFFINS: MOIST & SLIGHTLY SWEET. -BAKING A MOMENT
2021-03-05 Keyword: corn muffin recipe, corn muffins, cornbread muffin recipe, cornbread muffins, sweet cornbread muffins Servings: 12 muffins. Calories: 224 kcal. Ingredients. 1 1/2 cups all-purpose flour; 2/3 cup granulated sugar; 1/2 cup cornmeal; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 4 tablespoons unsalted butter, melted; 1 cup milk (whatever kind you …
From bakingamoment.com


SWEET CORNBREAD MUFFINS - SOUTHERN BITE
2021-01-14 Outstanding! Light, fluffy moist and incredibly easy to make. Even with gluten free flour. I increased the sugar (we like them sweet). We’re not from the south). I also substituted buttermilk for milk and increased it a little. I doubled the recipe and made BIG muffins. For double the recipe recipe I used a cup of sugar and 1 1/4 cups ...
From southernbite.com


BEST THE BAREFOOT CONTESSA'S CORN MUFFINS RECIPES - FOOD NETWORK
2018-01-03 Preheat the oven to 350ºF. 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 ...
From foodnetwork.ca


CORNBREAD MUFFINS - SWEET CORNBREAD MUFFIN RECIPE
2021-09-18 First, preheat your oven. Next, spray the muffins tins and set aside. In a medium bowl, combine all of your dry ingredients (flour, cornmeal flour, sugar, baking powder and salt) into a bowl and stir well. Then combine the wet ingredients in the same bowl. Finally, pour the mixture into the prepared muffin cups.
From eatingonadime.com


MAPLE CORN MUFFINS | KING ARTHUR BAKING
Preheat the oven to 400°F. Lightly grease the 12 wells of a standard muffin pan. Or line them with papers and grease the papers. Weigh your flour and cornmeal; or measure them by gently spooning them into a cup, then sweeping off any excess. In a medium-sized bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
From kingarthurbaking.com


CORNBREAD MUFFINS RECIPE (EASY AND MOIST) | KITCHN
2021-11-05 Instructions. Arrange a rack in the middle of the oven and heat the oven to 400°F. Coat the wells of a standard 12-well muffin pan generously with butter or cooking spray (you will get better browning if you grease instead of using the paper liners). Place 1 1/2 cups all-purpose flour, 1 cup finely ground yellow cornmeal, 1/4 cup granulated ...
From thekitchn.com


FLUFFY BAKERY-STYLE CORNBREAD MUFFINS - PEAS AND CRAYONS
2013-11-19 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.
From peasandcrayons.com


CHEDDAR CHEESE AND BACON CORNBREAD MUFFINS - THE BUSY BAKER
2019-09-09 Preheat your oven to 375 degrees Fahrenheit. Grease a 12-cup muffin tin well with butter and set aside. In a large bowl, whisk together the cornmeal, flour, baking powder and salt. Add 1 cup of the grated cheese (reserve 1/4 cup for topping the muffins before baking) and the crumbled bacon and stir into the dry ingredients until combined.
From thebusybaker.ca


Related Search