Best 2 Roasted Corn Muffins Recipes

When hunger strikes unexpectedly and you are short on time, a simple and quick recipe for roasted corn muffins is exactly what you need. These muffins bring together the sweetness of corn and the warmth of roasted flavors. Whether you are a seasoned chef or a novice in the kitchen, this recipe is designed to guide you through the process of creating delicious, golden-brown corn muffins that will surely become a family favorite. With its easy-to-follow steps and minimal ingredients, you can whip up a batch of these muffins in no time, filling your kitchen with the irresistible aroma of freshly baked goods. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the perfect roasted corn muffins that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

SPICY ROASTED RED PEPPER CORN MUFFINS

Spicy Roasted Red Pepper Corn Muffins image

Categories Bread Side Bake Quick & Easy Cheddar Cornmeal Bell Pepper Fall Jalapeño Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 muffins

Number Of Ingredients 12

Ingredients

1 1/4 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup grated extra-sharp Cheddar cheese (about 4 ounces)
3/4 cup buttermilk
1 large egg
1/2 stick (1/4 cup) unsalted butter, melted and cooled
2 tablespoons minced seeded pickled jalapeño chilies (wear rubber gloves)
a 7-ounce jar roasted red peppers, drained, rinsed, patted very dry between paper towels, and chopped fine

Steps:

Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.
In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and Cheddar. In a small bowl whisk together buttermilk, egg, butter, and chilies. Add buttermilk mixture to cornmeal mixture, stirring until just combined, and stir in roasted peppers (do not overmix).
Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.

ROASTED CORN MUFFINS

Roasted Corn Muffins image

I have never gone back to my old corn bread recipe after finding this one. Adding corn to the batter gives it color and extra flavor. -Dorinda Bruce Bixby, Oklahoma

Provided by Taste of Home

Time 30m

Yield 6 muffins.

Number Of Ingredients 10

Ingredients

1/4 cup butter, softened
1/3 cup sugar
1 egg
2 tablespoons honey
1/4 teaspoon salt
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon baking powder
1/4 cup milk
1/2 cup frozen corn

Steps:

In a small bowl, cream the butter and sugar. Beat in the egg, honey and salt. , Combine the flour, cornmeal and baking powder; add to the creamed mixture alternately with the milk. Fold in the frozen corn. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 261 calories, Fat 9g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 209mg sodium, Carbohydrate 41g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

Tips:

Use fresh, sweet corn for the best flavor.
If you don't have fresh corn, you can use frozen or canned corn, but the flavor will not be as good.
Be sure to drain the corn well before adding it to the batter.
Don't overmix the batter.
Fill the muffin tins only about 2/3 full.
Bake the muffins at a high temperature for a short time.
Let the muffins cool for a few minutes before serving.

Conclusion:

Roasted corn muffins are a delicious and easy-to-make side dish that can be enjoyed with a variety of meals. They are also a great snack or breakfast food. With a few simple tips, you can make perfect roasted corn muffins every time.