If you love muffins, you're in for a treat! Corn muffins are super versatile and can be sweet or savory, making them perfect for any time of day. Picture classic sweet corn muffins, or maybe you're in the mood for some spicy jalapeño cheddar ones. There's even a fruity twist with blueberry corn muffins! Curious about which recipes might become your new favorites? Let's investigate these delicious options together!
Classic Sweet Corn Muffins
Classic sweet corn muffins are a delightful treat that can be enjoyed at breakfast, as a snack, or as a side dish with your favorite meal.
These muffins are sweet, moist, and have a wonderful corn flavor that pairs perfectly with butter or honey. They're simple to make and require just a few basic ingredients, making them an excellent choice for both novice and experienced bakers.
Whether you're serving them at a family gathering or enjoying them with a cup of coffee, these corn muffins are sure to become a favorite.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup sweet corn kernels (fresh, frozen, or canned)
Instructions:
Preheat your oven to 400°F (200°C) and grease or line a muffin tin with paper liners.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, vegetable oil, and eggs.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the sweet corn kernels.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For an extra burst of flavor, consider adding a handful of shredded cheese, diced jalapeños, or chopped herbs to the batter before baking.
If you prefer a sweeter muffin, you can increase the sugar to 1/3 cup.
To keep the muffins moist, be careful not to overmix the batter; a few lumps are perfectly fine.
Store any leftover muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage.
Enjoy your homemade corn muffins warm with a pat of butter or a drizzle of honey!
Jalapeño Cheddar Corn Muffins
Jalapeño Cheddar Corn Muffins are a delightful twist on the classic corn muffin, offering a spicy kick from fresh jalapeños and a rich, cheesy flavor from sharp cheddar cheese.
These muffins are perfect as a side dish for chili, soup, or any barbecue meal, and they can also be enjoyed on their own as a savory snack. The combination of sweet cornmeal and zesty ingredients will surely enhance your taste buds and make any gathering more enjoyable.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup shredded sharp cheddar cheese
- 1-2 jalapeños, finely chopped (seeds removed for less heat)
- 1/4 cup sugar (optional, for a touch of sweetness)
Cooking Instructions:
Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. In another bowl, mix the milk, eggs, and vegetable oil until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the shredded cheddar cheese and chopped jalapeños.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool slightly before serving.
Extra Tips:
For an extra burst of flavor, consider adding some chopped fresh cilantro or a dash of cumin to the batter.
If you prefer a milder flavor, you can use less jalapeño or opt for pickled jalapeños instead.
These muffins can be stored in an airtight container for a couple of days or frozen for longer storage.
Reheat them in the oven to get that freshly baked taste back before serving. Enjoy experimenting with different types of cheese or spices to make this recipe your own!
Blueberry Corn Muffins
Blueberry corn muffins are a delightful twist on traditional cornbread, combining the sweetness and tartness of blueberries with the hearty texture of cornmeal.
These muffins make for a perfect breakfast treat or a delicious snack, bursting with flavor in every bite. They're easy to prepare and can be enjoyed warm or at room temperature.
With just a few simple ingredients and steps, you can whip up a batch that will impress family and friends alike.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup fresh or frozen blueberries
Instructions:
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together the milk, vegetable oil, and egg until well combined.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
Fold in the blueberries, being careful not to overmix.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow them to cool in the pan for a few minutes before transferring them to a wire rack.
Extra Tips:
For improved flavor, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter.
If using frozen blueberries, don't thaw them before adding; this helps to prevent the batter from turning blue.
You can also experiment with different types of milk, such as almond or oat milk, for a dairy-free version.
To keep the muffins moist, store them in an airtight container at room temperature for up to three days, or freeze them for longer storage.
Enjoy your blueberry corn muffins warm, perhaps with a pat of butter or a drizzle of honey!
Cornbread Muffins With Honey Butter
Cornbread muffins with honey butter are a delightful treat that perfectly balance the sweet and savory flavors, making them a wonderful addition to any meal or a delicious snack on their own.
These muffins are light, fluffy, and packed with the comforting taste of cornmeal, while the honey butter adds a rich, sweet finish that complements the muffins beautifully. Ideal for breakfast, brunch, or even as a side dish to your favorite chili or soup, this recipe is sure to please everyone at the table.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup honey
- 1/4 cup unsalted butter (for honey butter)
- Extra honey (to taste, for honey butter)
Instructions:
Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, eggs, and melted butter until well combined. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined—be careful not to overmix.
Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 15-20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
While the muffins are baking, prepare the honey butter by mixing the softened butter with honey until smooth. Once the muffins are done, let them cool slightly before serving with the honey butter.
Extra Tips:
For a unique twist, you can add in some shredded cheese or diced jalapeños to the muffin batter for a savory kick.
Be sure to check the muffins a few minutes before the recommended baking time, as oven temperatures can vary. Serving them warm will improve the flavor, and the honey butter can be adjusted to your taste; feel free to add more honey for a sweeter spread.
These cornbread muffins also freeze well, so you can make a batch ahead of time and enjoy them later!
Savory Herb and Cheese Corn Muffins
Savory Herb and Cheese Corn Muffins are a delightful twist on the classic corn muffin, perfect for breakfast, snacking, or serving alongside soups and salads. These muffins are packed with flavor, featuring a blend of fresh herbs and your favorite cheese, creating a deliciously moist and savory bite.
Whether enjoyed warm with butter or as a side dish, these muffins are sure to impress family and friends alike.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup shredded cheese (cheddar, feta, or your choice)
- 1/4 cup chopped fresh herbs (such as chives, parsley, or rosemary)
Instructions:
Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.
In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and black pepper. In another bowl, whisk together the milk, vegetable oil, and eggs until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix. Gently fold in the shredded cheese and fresh herbs.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 15-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow to cool slightly before serving.
Extra Tips:
For the best results, use freshly grated cheese for a creamier texture and richer flavor. You can also experiment with different herbs and cheeses to suit your taste preferences.
If you want a bit of heat, consider adding finely chopped jalapeños or red pepper flakes to the batter.
These muffins can be stored in an airtight container for up to three days or frozen for later enjoyment. To reheat, simply pop them in the oven for a few minutes until warm. Enjoy your savory treat!