Sour Cream And Lemon Honey Corn Muffins Recipes

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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.

HONEY LEMON MUFFINS



Honey Lemon Muffins image

Honey's subtle sweetness comes through in every bite of these moist little muffins, providing the perfect counterpoint to the bright taste of lemon. Rachel Hart - Wildomar, California

Provided by Taste of Home

Time 30m

Yield 10 muffins.

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, room temperature
1/2 cup honey
1/4 cup lemon juice
1/4 cup butter, melted
1/2 teaspoon grated lemon zest
DRIZZLE:
1/4 cup confectioners' sugar
1 teaspoon lemon juice
Additional grated lemon zest

Steps:

  • In a large bowl, combine the flours, baking powder, baking soda and salt. In another bowl, combine the egg, honey, lemon juice, butter and lemon zest. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray or use paper liners; fill one-half full with batter., Bake at 375° for 15-18 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, combine confectioners' sugar and lemon juice; drizzle over warm muffins. Sprinkle with additional lemon peel.

Nutrition Facts : Calories 178 calories, Fat 5g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 171mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

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

SOUR CREAM LEMON MUFFINS



Sour Cream Lemon Muffins image

This comes from the Not So Humble Pie blog (http://notsohumblepie.blogspot.com/2010/05/sour-cream-lemon-muffins.html). It makes a moist muffin with a gentle lemon flavor. The family enjoyed it very much. I am capturing it here so that I can find it again.

Provided by DrLock

Categories     Quick Breads

Time 36m

Yield 12 muffins

Number Of Ingredients 12

2 cups all-purpose flour
1/2 cup granulated sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 large lemon, zest of, finely grated
1 1/4 cups sour cream (250g)
2 large eggs
5 tablespoons unsalted butter, melted
1/4 cup fresh lemon juice
1 teaspoon lemon extract (or 1/4 teaspoon lemon oil)
coarse sugar, for sprinkling (optional)

Steps:

  • Prep your muffin pan with a little non-stick spray and preheat the oven to 375°F.
  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and lemon zest. Use a whisk to break up any lumps and thoroughly combine.
  • Make a well in the center of the dry ingredients and add the sour cream, eggs, butter, lemon juice, and lemon extract.
  • Mix together with the whisk quickly until the batter is moist but combined. It shouldn't take more than 30 seconds or 20 strokes. Expect the batter to be thick and a little lumpy. If it seems overly thick (there will be some variation in moisture content between sour creams) feel free to add a splash more lemon juice.
  • Divide the batter between the wells in your muffin pan (roughly 3/4 full) and sprinkle with coarse sugar, if desired.
  • Bake for 16-24 minutes (depending on the size of your muffin) until the muffins are light golden brown on top and a toothpick comes out clean. Do not over bake.
  • Allow the muffins to sit in their tins on a wire rack for 5 minutes to cool. Then tap them out of the pan.
  • Serve slightly warm or at room temperature.

MEAN CHEF'S LEMON SOUR CREAM MUFFINS



Mean Chef's Lemon Sour Cream Muffins image

This is an adopted recipe. This recipe makes light, fluffy and soft muffins which are more cake like with a hint of lemon.

Provided by lemoncurd

Categories     Quick Breads

Time 45m

Yield 10 muffins

Number Of Ingredients 10

1/2 cup unsalted butter
2 cups unbleached white flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 large eggs, beaten
1 cup sour cream
1/4 cup lemon juice
1 lemon, juice and zest of

Steps:

  • Preheat oven to 350°.
  • Grease muffin tins.
  • Melt the butter and let cool.
  • Thoroughly mix all the dry ingredients in a large bowl.
  • Whisk together the eggs and sour cream in a smaller bowl.
  • Stir in the butter, 1/4 cup lemon juice, and zest and juice of lemon.
  • Make a well in the middle of the dry ingredients.
  • Add wet ingredients and mix with as few strokes as possible.
  • Don't overmix.
  • Spoon batter into muffin tins.
  • Bake at 350° for 25 minutes.

Nutrition Facts : Calories 311.3, Fat 15, SaturatedFat 8.8, Cholesterol 73.6, Sodium 349.4, Carbohydrate 40.8, Fiber 0.7, Sugar 21.1, Protein 4.5

LEMON-CORN MUFFINS



Lemon-Corn Muffins image

Lemon-poppy seed muffin mix jumpstarts a crunchy new corn muffin. Pass the butter please!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 6

1 pouch (6.5 ounces) Betty Crocker™ lemon-poppy seed muffin mix
3/4 cup yellow cornmeal
3/4 cup milk
1/4 cup butter or margarine, melted
1/2 teaspoon lemon extract
1 egg, beaten

Steps:

  • Heat oven to 400°F. Line 8 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
  • In medium bowl, stir together muffin mix and cornmeal. Stir in milk, butter, lemon extract and egg just until dry ingredients are moistened. Divide batter evenly among muffin cups.
  • Bake muffins 17 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan to wire rack. Serve warm.

Nutrition Facts : Calories 155, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 200 mg

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Top Asked Questions

How do you Make Honey cornmeal muffins?
Honey Cornmeal Muffins. Prepare muffins: Heat oven to 300 degrees F. Lightly coat a 24-count mini-muffin pan with cooking spray. In a small bowl, combine flour, cornmeal, baking powder, baking soda, and salt. In a large bowl, with mixer on high speed, cream honey and butter until fluffy. Beat in eggs and vanilla.
How do you make sour cream muffins?
Heat the oven to 375 F. Grease 12 muffin cups or spray with baking spray. In a large bowl, combine the all-purpose flour, 3/4 cup sugar, the baking powder and soda, and salt. Use a whisk to blend the dry ingredients thoroughly. In another bowl, combine sour cream with the egg, melted butter, lemon zest, and 2 tablespoons of lemon juice.
How do you make a creamy lemon Muffin?
A creamy lemon muffin. Combine oil and sugar in a mixing bowl. Add eggs and mix well. Add the zest and juice of one lemon, and sour cream, and mix well. Add salt, baking powder, and flour, and mix until combined. In a lined or well-greased muffin pan, fill cups about ⅔ full with batter.
How to make cornbread muffins from scratch?
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.

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