Sweet Butter Filling For Corn Muffins Recipes

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.

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.

EASY, SWEET CORNBREAD MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
• Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. Fill muffin cups 3/4 full with batter. Lightly sprinkle each muffin with sugar.
• Bake in the preheated oven until muffins are golden brown, 18 to 20 minutes. Brush tops of muffins with melted butter; repeat brushing muffins with butter 2 to 3 more times.

SWEET CORN MUFFINS WITH REAL CORN

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.

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.

SWEET CORN MUFFINS

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.

CRUNCHY SWEET CORN MUFFINS

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.

HABANERO HONEY SWEET CORN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
• Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
• Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
• Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.