Moist Cornbread Muffins Recipe

Mix the dry ingredients. Whisk flour, finely ground cornmeal (don’t use coarsely ground here), sugar, and leaveners together. Mix the wet ingredients. Whisk melted butter, milk, and eggs together. Mix the batter and bake. Add the wet ingredients into the dry and stir just until combined with no big lumps.

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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 …

Cuisine: American, Southern, Tex-Mex
Total Time: 30 mins
Category: Breads
Calories: 216 per serving
1. Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
2. In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.) Cool the muffins for a few minutes in the pan, then serve warm.
4. 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 minutes.

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Instructions. Preheat the oven to 425 degrees F, and lightly grease or line a muffin pan with papers. Place the flour, sugar, cornmeal,

Category: Breakfast, Brunch, Side Dish, Snack
Calories: 224 per serving
Total Time: 40 mins
1. Preheat the oven to 425 degrees F, and lightly grease or line a muffin pan with papers.
2. Place the flour, sugar, cornmeal, baking powder, and salt in a large bowl and whisk to combine.
3. Melt the butter in a large liquid measuring cup, add the milk, oil, and eggs, and whisk to combine.
4. Pour the liquid ingredients into the dry, and stir together until just barely combined.

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Preheat oven to 350ºF. Place muffin liners in a muffin tin or spray a silicone muffin pan with cooking spray. In a medium-sized bowl, …

Rating: 5/5(8)
Category: Side Dish
Cuisine: American
Total Time: 34 mins
1. Preheat oven to 350ºF. Place muffin liners in a muffin tin or spray a silicone muffin pan with cooking spray.
2. In a medium-sized bowl, combine the eggs, milk, vanilla.
3. Melt the butter in the microwave and then add to the egg mixture, stirring well.
4. Add the cornmeal, flour, sugar, baking powder, and salt. Stir until fully combined, but do not over mix.

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Preheat oven to 400 degrees F. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey.

Author: The Neelys
Steps: 3
Difficulty: Easy

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Grease or put muffin cups into a 12-muffin pan. (or use a 9-inch square baking pan). 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.

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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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Instructions. Preheat oven to 350 degrees and grease a 9x13 inch pan. In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt. In a medium bowl mix together butter, oil, milk, and eggs. Add wet ingredients to dry ingredients and mix until combined.

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Delicious! I was looking for an easy recipe for my daughter to make corn bread and thought muffins would be perfect! Easy to follow instructions and wonderful results! It is now my go to recipe for muffins! I will add some cheese and jalapeños sometime like I used to do in my regular cornbread. Thank you!

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Instructions. Preheat oven to 400 degrees. Add cornmeal, flour, sugar, salt, and baking powder to a large bowl and whisk to break up any clumps. Combine egg, milk, and oil in a medium bowl and whisk to combine. Add wet ingredients to …

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Follow the recipe below to make our amazingly moist Jumbo Corn Muffins! This recipe makes 6 muffins, but you can adjust the recipe card for other serving sizes. Print. 5 from 3 votes. Bakery Style Cornbread Muffins. Jumbo Bakery Style Corn Muffins that are actually moist! Our muffins are made with stone-ground cornmeal, honey, and other common

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Mmm Cheesy Cornbread Muffins. easy lite cornmeal muffins jarlsberg cheese and cumin. 9 bookmarks. by.

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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 prepared muffin cups. Step 3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.

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Heavy but moist corn muffins. However, they left my taste buds craving the sweetness of country cornbread. I will make then again and add 1/4 cup sugar as others have suggested. Hopefully that will satisfy my desire for a sweet corn muffin. This recipe yielded 12 regular size muffins but I had extra batter so I made 12 mini muffins.

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Recipe Notes. To make these dairy free: use a dairy free milk, dairy free yogurt and vegan butter instead of regular butter. To make gluten free cornbread: feel free to make this with oat flour or a gluten free all purpose flour. To make cornbread muffins: divide between 12 greased muffin liners in a muffin pan. Bake for 15-20 minutes or until the tester comes out clean.

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Unbelievably Moist Cornmeal Muffins Recipe - Food.com best www.food.com. 1 cup all-purpose flour 1 ⁄ 3 cup white sugar 1 tablespoon baking powder 3 ⁄ 4 teaspoon salt Wet Ingredients 2 eggs 1 1 ⁄ 2 cups gay lea sour cream (light) 3 ⁄ 4 cup butter, melted and cooled DIRECTIONS Preheat oven to 400 degrees.

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