Best 7 Krissys Best Ever Corn Muffins Recipes
Krissy's Best Ever Corn Muffins are known for their delightful taste and texture, earning them widespread popularity. These muffins are characterized by their moist, fluffy interiors and crispy exteriors, a combination that makes them an ideal complement to a variety of meals or as a delightful snack. The secret to their extraordinary flavor lies in the careful blending of ingredients, including fresh corn kernels, buttermilk, and a touch of sweetness. With their golden-brown appearance and captivating aroma, Krissy's Best Ever Corn Muffins are a true culinary delight that will tantalize your taste buds and leave you craving more.
Here are our top 7 tried and tested recipes!
CORN MUFFINS
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.
DELUXE CORN MUFFINS
These tender corn muffins are the cream of the crop! Tender and moist, the muffins get a pleasing hint of sweetness from the easy homemade honey butter. -Angela Lively Baxter, Tennessee
Provided by Taste of Home
Time 35m
Yield 1 dozen (1/2 cup butter).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn., Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 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, beat butter and honey until blended. Serve with muffins.
Nutrition Facts :
ENHANCED JIFFY CORN MUFFINS
I've used the box mix for years but really longed for a more moist muffin (but not as wet as spoon bread). Last night I added in some sour cream and some honey to the box mix, and then just threw in fresh corn kernels from a lone leftover ear and leftover chipotle pepper I had from a previous recipe -- and it came out moist and sweet and tasty! You can add your own "enhancements", like diced red bell pepper or bacon, etc.
Provided by Gina Farina
Categories Quick Breads
Time 30m
Yield 8 muffins, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients well. Use either cupcake paper cups or a greased muffin pan. Bake according to box instructions, erring on the short side of baking time in order to control how moist you want the muffins.
Nutrition Facts : Calories 251.4, Fat 8.4, SaturatedFat 3, Cholesterol 38.7, Sodium 356.4, Carbohydrate 39.7, Fiber 3.6, Sugar 11.6, Protein 5.7
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 Corn Muffins
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
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 Corn Muffins
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
SWEET CORN MUFFINS
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
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.
UNBELIEVABLY MOIST CORNMEAL MUFFINS
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
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
Tips:
- For sweeter corn muffins, increase the sugar to 1/2 cup.
- For a more savory muffin, add 1/4 cup chopped red onion or 1/4 cup diced jalapenos to the batter.
- For a crispy crust, brush the tops of the muffins with melted butter before baking.
- To make mini corn muffins, fill a mini muffin pan with batter and bake for 10-12 minutes.
- Corn muffins can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and then warm in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes.
Conclusion:
These 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. With their sweet and savory flavor, crispy crust, and moist interior, these corn muffins are sure to be a hit with everyone who tries them.
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