Are you looking for the perfect culinary indulgence? Look no further than the delectable combination of savory mushrooms, sweet corn, and fragrant chives baked into irresistible muffins? These muffins not only offer a symphony of flavors but also embody the essence of wholesome goodness. With their moist and tender crumb complemented by the delicate crumbles on top, each bite promises an exquisite culinary experience. The addition of chive butter takes these muffins to new heights, adding a layer of richness and creaminess that will leave you yearning for more. Whether you're hosting a brunch, preparing a picnic basket, or simply indulging in a comforting snack, these mushroom corn muffins with chive butter are sure to become a beloved favorite.
Let's cook with our recipes!
CHIVE-CORN MUFFINS
Steps:
- Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives. In another medium bowl whisk yogurt, eggs, and melted butter. Add yogurt mixture to dry ingredients and stir just until blended. Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup.
- Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. (Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes.) Remove from pans and serve.
CHILE CORN MUFFINS WITH CHIPOTLE BUTTER
Steps:
- Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
- In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown.
- Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
- NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes.
CULINARY QUEST CHIVE-CORN MUFFINS
Make and share this Culinary Quest Chive-Corn Muffins recipe from Food.com.
Provided by JackieOhNo
Categories Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees and spray 12 muffin-pan cups (about 2-1/4 inch size) with nonstick cooking spray.
- Combine cornmeal, flour, baking powder, sugar and salt in a bowl and set aside.
- Combine milk, egg, chives, and butter in a bowl; pour all at once into the cornmeal mixture, stirring with a fork only until blended.
- Spoon about 2 T. of the batter into each muffin cup; bake until lightly golden - about 20 minutes. Serve warm.
Nutrition Facts : Calories 89.5, Fat 1.9, SaturatedFat 0.8, Cholesterol 18.4, Sodium 299.6, Carbohydrate 15.4, Fiber 1, Sugar 0.3, Protein 3
BUTTERY CORN MUFFINS
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
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.
HOMEMADE CORN MUFFINS WITH HONEY BUTTER
I turn classic corn bread muffins into something special by serving them with a honey butter. They're gone in a flash! -Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Time 40m
Yield 16 muffins (1/3 cup honey butter).
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Beat butter and honey until blended; serve with warm muffins.
Nutrition Facts : Calories 198 calories, Fat 7g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 285mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
GRILLED MUSHROOMS WITH CHIVE BUTTER
Throwing whole mushroom caps onto the grill is a standard and effortless approach, but, because of their concave shape, they often steam rather than sear on one side, which does nothing to concentrate their meaty flavor. Instead, try slicing mushrooms into thick, hearty wedges and threading them onto skewers, flat sides facing out, and you'll be able to sear them successfully. This recipe calls for seasoning the mushrooms with a paprika rub, grilling, then topping with a lemony herbed butter that offsets their smoky char. Serve them as a side, or as a vegetarian main with virtually anything: green salads, couscous salads, grilled vegetables or, for heartier appetites, potatoes of all stripes like latkes, French fries or baked potatoes.
Provided by Alexa Weibel
Categories vegetables, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Prepare the herbed butter: In a medium bowl, combine the butter, chives, garlic, lemon zest, oregano, salt and pepper. Using a large fork, mash to combine. Using a spatula, transfer the herbed butter to a piece of parchment paper, and roll the butter into a tight cylinder, twisting the edges of the paper on both sides to seal. Transfer to the refrigerator. (Butter can be made in advance and will keep for up to 2 weeks.)
- Heat your grill to high. (This is crucial to ensure that the mushrooms char.)
- Meanwhile, in a small bowl, prepare the rub: Combine the salt, pepper, onion powder, garlic powder and smoked paprika. (Makes 2 1/2 teaspoons.)
- Prepare the mushrooms: Remove the stems and wipe the tops clean using slightly moistened paper towels. Slice each into 3/4-inch-thick strips. Transfer them to a large baking sheet, one sliced mushroom cap at a time. (Keeping the same mushrooms together will make for a more uniform appearance once you thread the mushrooms onto skewers.) Brush the sliced mushrooms all over with the olive oil, turning to coat.
- Sprinkle the rub all over the mushrooms, turning them until seasoned on all sides.
- Thread the mushrooms onto skewers: To make 4 planks, you'll need eight 10-inch skewers, using about 1/4 of the mushrooms for each plank. (You can use skewers of any length with any number of mushroom slices.) Insert a skewer through the top left side of one mushroom piece and push it through the bottom. Insert a second skewer through the top right side of the mushroom. Gently push the mushroom up toward the top of the skewers, working each side little by little, and leave at least a 1-inch handle at the top. Repeat, keeping the both skewers parallel, threading as many mushroom pieces as will fit, and leaving at least a 1-inch handle at the bottom. (Don't be too precious about threading the mushrooms. Some will break, but thread them securely and they'll still taste delicious after grilling.)
- Once you've threaded all your mushrooms, transfer them to the hot grill, flat-sides down over the flame. Cook on one side until charred, 6 to 7 minutes, then flip and cook the other side for another 6 to 7 minutes. (Don't undercook them. Grilling mushrooms until they are visibly charred concentrates their flavor and results in a pleasantly hearty, chewier texture.)
- Serve hot, topped with slices of compound butter. (You'll have more butter than you need, but any leftover butter will keep, refrigerated, for up to 2 weeks. Use on grilled or roasted vegetables, pasta, bread or rice.)
CHEESY CORNBREAD MUFFINS WITH HOT HONEY BUTTER
Smoky chipotle takes these muffins into savory territory, but this recipe can be used purely as a blueprint: Want them a bit sweeter? Lose the minced chipotle chiles, and increase the sugar by a couple of tablespoons. Need them to hold up to a heavily spiced pot of chili? Double the chipotles en adobo, add 1/4 cup minced red onion and a dash of ground cumin, onion powder or garlic, perhaps. Whatever you add, don't overmix: Stir the wet ingredients into the dry ingredients until just combined (a few lumps are O.K.) before folding in the cheese for muffins that are rich but not dense.
Provided by Alexa Weibel
Categories breads, quick breads, appetizer, side dish
Time 40m
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Prepare the hot honey butter: In a small bowl, stir 1/2 cup/1 stick softened butter with the honey and chipotle en adobo sauce. Refrigerate while muffins bake.
- Heat the oven to 400 degrees, and generously grease the cups of a 12-cup muffin tin.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.
- In a small saucepan, melt the remaining 1/2 cup/1 stick softened butter over low heat. In a medium bowl, whisk together the milk, sour cream, eggs, melted butter and the minced chipotle chiles, if using.
- Pour the wet ingredients into the dry ingredients, and stir using a rubber spatula until almost combined but still a little lumpy. Fold in the Cheddar and scallions, and stir until just combined.
- Transfer the muffin batter in 1/4-cup portions to the prepared muffin tin. Top each muffin with a jalapeño slice, if desired, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. Let cool 5 minutes in the muffin tins before carefully transferring to a wire rack, running a knife around the rims to release the muffins, if necessary. Serve warm or at room temperature, with honey butter.
CHIVE AND DILL MUFFINS
Savory muffins ideal for a weekend breakfast.
Provided by Laka kuharica - Easy Cook
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
- Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
- Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.
- Pour 1/3 cup batter into each prepared muffin cup.
- Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing. Serve warm.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 20.7 g, Cholesterol 40.5 mg, Fat 4.5 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 2.4 g, Sodium 382.5 mg, Sugar 3.5 g
CORN MUFFINS WITH HONEY BUTTER
There's an interesting country story behind this recipe. I've worked at our local Farm Bureau office for 15 years. A friend on our women's committee developed it to give people new ideas for using farm commodities. I especially like preparing these muffins for my family on a winter night-along with a big pot of chili, they make for a very hearty meal! My husband and I have a farrow-to-finish hog operation here on the farm where he was born. We also grow several crops. One son farms with us, we have a grown daughter and our other son just graduated from high school.
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda. In a small bowl, combine the water, butter, eggs and lemon juice; stir into dry ingredients just until moistened. , Fill greased muffin cups two-thirds full. Bake at 425° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , In a small bowl, beat honey and softened butter until smooth. Serve with warm muffins.
Nutrition Facts : Calories 185 calories, Fat 8g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 334mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- To ensure even cooking, make sure the muffin batter is evenly distributed among the muffin cups.
- Do not overmix the batter, as this can result in dense muffins.
- Fresh corn kernels can be used instead of frozen or canned corn, if desired.
- Feel free to experiment with different types of mushrooms, such as oyster mushrooms or shiitake mushrooms.
- Chive butter can be made ahead of time and stored in the refrigerator for up to 2 weeks.
- These 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°F for 10-15 minutes.
Conclusion:
These savory muffins are a delicious and versatile snack or meal option. With a moist, fluffy texture and a flavorful combination of mushrooms, corn, and chives, they are sure to be a hit with everyone who tries them. Plus, they are easy to make and can be customized to your liking. So next time you are looking for a quick and easy recipe, give these mushroom corn muffins with chive butter a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love