Best 5 Perfect Corn Muffin Mix Recipes
Baking perfect corn muffins that are light, fluffy, and golden brown can be an art form, but with the right recipe and some simple baking techniques, you can easily achieve corn muffin perfection. Whether you're a seasoned baker or just starting to explore the world of baking, finding the best recipe for your perfect corn muffin mix is essential. In this article, we'll take a closer look at the key ingredients and techniques used in creating a classic corn muffin recipe, so you can whip up a batch of delicious and satisfying corn muffins that are sure to impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
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
PERFECT CORN MUFFIN MIX
Way back in 1996, when the Magnolia Bakery opened on Bleecker Street, before cupcake-mad crowds packed every inch of the place, it actually served breakfast. At tables. These muffins, no longer served at the bakery, are relics from that time, incomparable in flavor and butteriness. Most mixes include lard, which I don't mind in principle, but don't want to eat in its shelf-stable form.
Provided by Julia Moskin
Categories breakfast, brunch, dinner, lunch, appetizer, side dish
Time 30m
Yield 12 standard-sized muffins
Number Of Ingredients 5
Steps:
- Store this mix in airtight plastic bags or containers. When you want to bake muffins, combine the mix in a bowl with 2 beaten eggs; 1 1/2 cups milk (not skim) and 1 1/2 sticks butter (6 ounces), melted. Halfway fill the cups of a buttered (or nonstick) muffin tin and bake at 350 degrees for 18 to 20 minutes.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 92 milligrams, Sugar 6 grams
PERFECT CORNBREAD MUFFINS WITH CORN!
I really stink at making muffins, I mean REALLY stink at it. I failed muffin class 101, BUT for some reason I came up with this recipe that I have YET to mess up. Go figure! Makes 48 mini muffins OR a little over 12 regular sized muffins. EDITED to change butter from 3/4 to 1/2 cup!!!!
Provided by anme7039
Categories Quick Breads
Time 17m
Yield 48 mini muffins, 48 serving(s)
Number Of Ingredients 10
Steps:
- Grease mini muffin tins well then sprinkle the tins with a little flour to really get the tins stick proof! Preheat oven to 475°.
- Mix flour, corn meal, sugar, baking soda, salt and brown sugar together well.
- Mix milk, egg, and butter together in another bowl then stir in corn.
- Pour wet mixture into flour mixture and mix ONLY until just blended. Do not over mix!
- Scoop mixture into prepared tins and lower oven temp to 425 and bake for 8-12 minutes for mini muffin tins or about 15-20 for regular sized muffins OR until tooth pick comes out clean from the center muffin.
- Let cool on wire racks.
Nutrition Facts : Calories 56.6, Fat 2.2, SaturatedFat 1.3, Cholesterol 9.2, Sodium 88.9, Carbohydrate 8.4, Fiber 0.4, Sugar 2.8, Protein 1
JIFFY CORN MUFFIN MIX COPYCAT
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix), 1-1/2 cups of mix, or 6 corn muffins. Recipe Source: WWW
Provided by najwa
Categories Quick Breads
Time 25m
Yield 6 muffins
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients in a bowl, mix well.
- Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
- If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
- To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray.
- OPTIONAL: To mix, add any combination of optional ingredients you prefer.
- Combine mix with egg and milk, mixing well.
- Fill muffin pan 1/2 full, bake for 15-20 minutes.
Nutrition Facts : Calories 192.2, Fat 6.3, SaturatedFat 1.2, Cholesterol 32.9, Sodium 397.8, Carbohydrate 30.8, Fiber 1.1, Sugar 11.2, Protein 3.8
EASY, SPEEDY CORN MUFFINS
This is a very moist, made-in-minutes corn muffin with a hint of sweetness. The batter can also be baked in a 13x9 pan for approximately 40 minutes to make corn bread.
Provided by Marcy
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 26m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.
- Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full.
- Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 35 g, Cholesterol 32 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 765.5 mg, Sugar 6.7 g
Tips:
- Use fresh cornmeal: Fresh cornmeal has a better flavor and texture than store-bought cornmeal that has been sitting on the shelf for a long time.
- Grind your own cornmeal: If you have access to a grain mill, you can grind your own cornmeal from dried corn kernels. This will give you the freshest and most flavorful cornmeal possible.
- Use buttermilk: Buttermilk helps to make the corn muffins moist and tender. 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 and letting it sit for 5 minutes.
- Don't overmix the batter: Overmixing the batter will make the corn muffins tough. Mix just until the ingredients are combined.
- Bake the corn muffins in a hot oven: A hot oven will help the corn muffins to rise quickly and develop a golden brown crust.
- Serve the corn muffins warm: Corn muffins are best served warm, right out of the oven. You can also reheat them in the oven or toaster oven.
Conclusion:
Corn muffins are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are also a great snack or breakfast food. With so many different recipes to choose from, there's sure to be a corn muffin recipe that everyone will enjoy. So next time you're looking for a quick and easy side dish, give one of these corn muffin recipes a try. You won't be disappointed!
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