Best 2 Best Ever Corn Muffins Recipes
In the realm of culinary delights, few baked goods hold a special place in the hearts of food enthusiasts like the ever-so-scrumptious corn muffins. With their golden-brown exterior, tender and fluffy interiors, and a flavor that dances on the palate, corn muffins have stood the test of time as a beloved classic. Whether enjoyed as a hearty breakfast or a comforting snack, these delectable treats have become a staple in kitchens and bakeries worldwide. If you're on a quest to discover the ultimate recipe for the best corn muffins you've ever tasted, let us take you on a culinary journey to uncover the secrets behind crafting these golden gems.
Let's cook with our recipes!
KRISSY'S BEST EVER CORN MUFFINS
This is a sweeter version of corn muffins and my family loves it!
Provided by Krissy Terwilliger- Jinkerson
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
- In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.
Nutrition Facts : Calories 242.8 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
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
Tips:
- Use fresh corn. Fresh corn on the cob yields the best flavor and texture for corn muffins. If you don't have fresh corn, you can use frozen or canned corn, but be sure to drain it well before using.
- Use buttermilk. Buttermilk adds a tangy flavor and helps to keep the corn muffins moist. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Don't overmix the batter. Overmixing the batter can make the corn muffins tough. Mix the batter just until the ingredients are combined.
- Bake the corn muffins at a high temperature. A high temperature will help the corn muffins to rise and brown properly. Bake the corn muffins at 400 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Serve the corn muffins warm. Corn muffins are best served warm, right out of the oven. You can also store them in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
Corn muffins are a delicious and versatile side dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover corn on the cob. With so many different recipes to choose from, you're sure to find a corn muffin recipe that you love.
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