Best Corn Muffin Recipe In The World

Ingredients 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off 3/4 cup yellow cornmeal 1/4 cup plus 2 tablespoons …

Cuisine: American, Southern, Tex-Mex
Total Time: 30 mins
Category: Breads
Calories: 216 per serving

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Step 1, Preheat the oven to 350 degrees F. Step 2, Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a …

Rating: 5/5(201)
Difficulty: Easy
Category: Side-Dish
Steps: 2
1. Preheat the oven to 350 degrees F.
2. 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.

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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. …

Rating: 5/5(9)
Estimated Reading Time: 50 secs
Servings: 0.5
Total Time: 35 mins
1. In a large bowl, combine the first six ingredients.
2. In another bowl, combine the egg, egg yolk, buttermilk and oil.
3. Stir into dry ingredients just until moistened.
4. Fold in corn., Fill greased muffin cups three-fourths full.

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on 10/11/12 at 06:00 PM. This is the best corn muffin in the world. It's true. It's the blueberry corn muffin from City Bakery which sits in a neighborhood of New York that borders Union Square

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In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you’re using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended.

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Step 1, Preheat oven to 400 degrees F. Step 2, Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the …

Author: The Neelys
Steps: 3
Difficulty: Easy

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The Best Fluffy Moist Cornbread Recipe Ever. Ingredients. Dry ingredients: 1 cup all purpose flour. 1 cup yellow cornmeal. 2 teaspoons baking powder. ½ teaspoon salt. Wet ingredients: 2 eggs, at Instructions. Recipe Notes.

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For the best of both worlds, swap out your metal muffin pan for a cast-iron muffin pan, or better yet, a cornstick pan, the old-fashioned cast-iron baking pan with those cute little corn cob-shaped cavities. Either pan will make cornbread muffins with a crisp crust—and who can resist cornbread that's shaped like corn?

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DIRECTIONS. Preheat oven to 400°F (205°C). Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2-cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture.

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Like most people, we love muffins. They make a great quick breakfast or snack, a side bread with a meal or brunch, or a lunchbox treat. Whether you like muffins loaded with fiber, savory muffins to go with chili or stew, or delicious, cake-like indulgences, you're sure to find a recipe you'll enjoy among these favorites.

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In a microwave, cook cornmeal–milk mixture for 1 1/2 minutes, then whisk thoroughly, and continue to microwave in 30-second increments, mixing between them, until it’s thickened to a batter-like consistency, i.e. the whisk will leave a clear line across the bottom of the bowl that slowly fills in.

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Preparation. Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.) In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda. In a separate bowl, whisk together melted butter, sour cream, milk and eggs.

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Turn on your oven to 400°F to preheat. Put 3 tablespoons of canola oil into a black 12-inch skillet, and put the skillet into the oven so it'll get hot. The skillet with the oil should be in the oven about 15 minutes or so. You want the skillet, and the oil inside it, to get piping hot, but not to begin to smoke.

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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 …

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In a large bowl, combine corn muffin mixes, 2 eggs, and milk then set aside. In a separate bowl, combine yellow cake mix, 1 egg, cold water, and beat with a mixer at high speed for 3-4 minutes. Fold corn muffin and cake mixes together until blended thoroughly. Pour combined mixtures into prepared pan. Bake 30-35 minutes. Cut into squares.

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Using a ice-cream scoop, cookie scoop or large spoon, evenly divide the corn muffin mixture into the paper liners. Pop the muffins into the pre-heated 400-degree oven and bake for 15 minutes until golden, or a toothpick inserted comes out clean. You can either use a toothpick to test the doneness of the muffins or do the finger test.

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Instructions. Combine the sour cream, milk, 4 tablespoons butter, eggs, and honey in a bowl. In a separate bowl mix the flour, corn meal, salt, baking soda, baking powder, and sugar. Fold the dry ingredients into the wet ingredients. Then gently stir in the corn kernels.

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