Best 2 Buttery Corn Muffins Recipes

Buttery corn muffins are a classic Southern comfort food that are perfect for any occasion. They are light and fluffy, with a slightly sweet flavor that is complemented by the savory corn kernels. Whether you are looking for a quick and easy breakfast treat or a side dish for your next meal, these buttery corn muffins are sure to please everyone at the table. With their simple ingredients and straightforward preparation, they are a great recipe for beginner bakers or those who are short on time. So gather your ingredients and preheat your oven, because it's time to create a batch of delicious buttery corn muffins that will surely become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

RICH AND BUTTERY CORN MUFFINS

Rich and Buttery Corn Muffins image

Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They'll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.

Provided by Melissa Clark

Categories breakfast, breads, side dish

Time 40m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 cup/255 grams unsalted butter (2 sticks), melted and cooled, plus more for greasing the pan
2 cups/240 grams coarse or stone-ground cornmeal
1 1/2 cups/190 grams all-purpose flour
2/3 cup/165 grams granulated sugar
1 1/2 tablespoons baking powder
1 teaspoon fine sea salt
1/4 teaspoon baking soda
1 cup/240 milliliters sour cream or whole-milk Greek yogurt
1/2 cup/120 milliliters whole milk
2 large eggs, at room temperature
Demerara sugar, as needed
Softened butter, for serving

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.

BUTTERY CORN MUFFINS

Buttery Corn Muffins image

I love these corn muffins for their light texture and sweet, buttery taste. They're great served hot from the oven with butter and honey for breakfast, and I've even baked them in mini muffin pans and served them for tea.

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2/3 cup self-rising flour
1/3 cup yellow cornmeal
2 tablespoons sugar
1 egg
1/2 cup 2% milk
2 tablespoons canola oil
1/4 teaspoon vanilla extract
1/2 teaspoon butter flavoring

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.

Nutrition Facts : Calories 154 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 182mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

Use fresh corn kernels for the best flavor. You can use frozen or canned corn, but fresh corn will give you the best results.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Be sure to grease your muffin tins well. This will help the muffins to come out easily.
Don't overmix the batter. Overmixing can make the muffins tough.
Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can make the muffins dry.
Let the muffins cool for a few minutes before serving. This will help them to hold their shape.

Conclusion:

Buttery corn muffins are a delicious and easy-to-make treat. They're perfect for breakfast, lunch, or a snack. With just a few simple ingredients, you can create a batch of fluffy, moist muffins that the whole family will love. So next time you're looking for a quick and easy recipe, give these buttery corn muffins a try.