Corn Muffin Recipes From Scratch

Step 2. Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the …

Rating: 5/5(126)
Total Time: 40 mins
Category: Corn Muffins
Calories: 195 per serving
1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
2. Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.

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

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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Directions. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. In a large bowl, cream …

Rating: 5/5(305)
Total Time: 38 mins
Category: Corn Muffins
Calories: 164 per serving
1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 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.
3. 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.
4. Bake in preheated oven for 20 to 30 minutes, until golden.

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Preheat the oven to 400° and butter 12 regular-size or 6 jumbo muffin cups. Combine the standard flour, cake flour, cornmeal, sugar, baking powder and salt mix in a large mixing bowl. In a small bowl combine the milk and oil. Whisk in the egg. Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth; do not

Servings: 12
Total Time: 35 mins
Category: Quick Breads
Calories: 197 per serving

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75. 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. By Marcy. Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce.

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I made these when I would have actually made a Jiffy corn muffin mix instead but I didn’t have any so I decided to make from scratch. Jiffy mix is really fast to make, slightly sweetish, more cornbread-like, and a lot less expensive. If you want muffins these …

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Fold in corn. Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. In a small bowl, beat butter and honey until blended. Serve with muffins.

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Stir together beaten egg yolk, milk and melted butter. Add all at once to the dry ingredients, stirring just till moistened. Line two 6-ounce custard cups with paper baking cups. Fill cups 2/3rds full. Sprinkle a little additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once.

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Add the honey and milk and whisk to combine. In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk to combine. Add the egg mixture and the melted butter to the dry ingredients. Whisk until just combined. Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.

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Grease two 12 muffin tins or line with liners. Put all dry ingredients in large bowl and mix well. Add buttermilk, mayonnaise, butter and shortening to dry ingredients. Mix well. Add eggs and blend thoroughly. Pour into prepared muffin tins and bake 10-12 minutes till lightly browned. Use toothpick to test for doneness.

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How To Make Corn Muffins. Mix dry ingredients in a large bowl. Form a well into the middle of the mixture. Add the eggs, milk, melted butter, and oil into the well of dry ingredients. Mix until combined. Divide batter into the heated, buttered pan. Bake for 12-15 minutes, or until light golden brown.

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These savory muffins are satisfying plain -- or you may add up to 1 1/4 cups of the following to the prepared batter: corn kernels, crumbled bacon, chopped chives, grated cheddar cheese, and/or diced jalapeno.

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Directions. In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick inserted in muffin comes out clean, 25-30 minutes.

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RECIPE FOR CORN MUFFINS You can make these muffins with canned or frozen corn kernels, but if you scrape fresh kernels off the cob, you’ll get spectacular results. 1 cup flour 1 cup yellow cornmeal, preferably stone-ground 6 TBS white sugar 1-1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt pinch of nutmeg (optional). 1 cup homemade buttermilk 3 TBS homemade …

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I made corn muffins from scratch (not the recipe above) using Quaker cornmeal, and they came out so gritty and dry and crumbly, it makes me think that maybe I should be using extra-fine cornmeal? I’m not sure what the texture is of the stone-ground cornmeal that you specify, since I’ve never bought it. I buy Quaker and use that to make polenta.

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Old Time Cornbread Muffins are the perfect cornbread muffin recipe for dinner tonight. Our easy from-scratch recipe for classic cornbread muffins is one you'll make time and again. Old Time Cornbread Muffins can be out of your oven and on your table quickly, but they'll taste like they came from a bakery.

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Stir in the corn kernels. Divide the batter evenly among the muffin cups. Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold. Tips

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Frequently Asked Questions

How do you make homemade muffins from scratch?

How to Make Muffins: Top 10 Tips

  1. Choose your muffin wisely. If you're wondering which muffin recipe to make, here's a tip: Less butter and sugar in a recipe makes a drier bread-like muffin, while more ...
  2. Start with room-temperature ingredients. Have all ingredients at room temperature before you start making the batter. ...
  3. Don't overmix. ...
  4. Add the extras. ...
  5. Make muffins movable. ...

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What ingredients are in corn muffin?

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 sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 2 tablespoons honey
  • 3/4 cup milk (preferably whole but low-fat works too)
  • 1 stick (1/2 cup) unsalted butter, melted and cooled

How do you make homemade cornbread muffins?

Instructions

  • Preheat the oven to 350°F degrees. ...
  • In a medium bowl, break up the eggs with a whisk. ...
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. ...
  • Note: If you'd prefer to make this as cornbread rather than muffins, spray an 8-inch square pan with non-stick cooking spray and bake at 350 degrees for 25 to 30 ...

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