Best 4 Lemon Corn Muffins Recipes
Are you craving a delectable combination of sweet, zesty, and moist muffins? Lemon corn muffins offer an explosion of flavors and textures that will tantalize your taste buds. These delightful treats are incredibly versatile, perfect for breakfast, brunch, or as an afternoon snack. With their golden-brown crust, tender crumb, and burst of citrusy goodness, lemon corn muffins are sure to be a hit with everyone who tries them. Whether you prefer a classic recipe or one with a unique twist, this article will guide you through the process of creating the perfect lemon corn muffins that will leave your family and friends asking for more.
Here are our top 4 tried and tested recipes!
BLUEBERRY LEMON CORN MUFFINS
This recipe can be prepared in 45 minutes or less.
Categories Bread Citrus Fruit Breakfast Brunch Bake Quick & Easy Blueberry Lemon Cornmeal Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. and line six 1/3-cup muffin cups with paper liners.
- Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.
- Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.
RASPBERRY-LEMON CORN MUFFINS
Steps:
- Preheat oven to 400°F and line 15 (1/3-cup) muffin cups with liners, dividing evenly between 2 pans (muffins cook more evenly with empty cups among them).
- Whisk together flour, cornmeal, granulated sugar, baking powder, salt, and zest in a large bowl. Whisk together butter, milk, yolks, and whole egg and stir into flour mixture until just combined.
- Gently stir in berries and divide batter evenly among cups (each cup will be about three fourths full).
- Bake in middle of oven (or upper and lower thirds if necessary) 10 minutes, then sprinkle tops evenly with sanding sugar. Bake muffins until tops are golden and a tester comes out clean, about 7 minutes more. Remove muffins from pans and cool on a rack.
LEMON-CORN MUFFINS
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
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
LEMON-CORN MUFFINS
Lemon-poppy seed muffin mix jumpstarts a crunchy new corn muffin. Pass the butter please!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 6
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
Tips:
- For a sweeter muffin, add 1/2 cup of granulated sugar to the batter.
- For a more savory muffin, add 1/4 teaspoon of salt to the batter and top with grated Parmesan cheese before baking.
- For a more moist muffin, use buttermilk instead of regular milk.
- For a muffin with a crispy crust, brush the tops with melted butter before baking.
- For a muffin with a tender crumb, let the batter rest for 10 minutes before baking.
- To make sure the muffins are cooked through, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
Conclusion:
Lemon corn muffins are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or a snack. With a few simple ingredients and a little bit of time, you can easily make these muffins at home. So next time you're looking for a sweet and satisfying treat, give these lemon corn muffins a try!
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