corn muffins

These muffins are packed with fall flavors, and they make the perfect addition to any fall bread basket.

Savory Maple Corn Muffins with Butternut Squash, Bacon, and Cheese

butternut squash

maple syrup ((plus 1 tablespoon))

olive oil

salt and pepper

yellow cornmeal

all purpose flour

baking powder

sugar

salt

buttermilk

eggs

butter ((melted))

sage

thyme leaves

bacon

grated cheese ((cheddar, jack, gruyere, etc.))

Preheat oven to 375 degrees F.

On a parchment-lined baking sheet, toss the butternut squash cubes with 1 tablespoon maple syrup, 2 tablespoons olive oil, and salt and pepper to taste. Roast in the oven for 20 minutes, until tender and caramelized. Set aside.

In a large bowl, thoroughly combine the cornmeal, flour, baking powder, sugar, and salt. In a medium bowl, whisk together the buttermilk, eggs, butter, and ¼ cup maple syrup. Gently fold the wet ingredients into the dry ingredients just until combined. Gently fold in the cooked butternut squash cubes, herbs, chopped bacon, and 3/4 cup grated cheese. (You can save some of the squash, bacon, and herbs to top the muffins with as well).

Line your muffin pan with paper cups and fill the cups about 2/3 of the way full. Top the muffins with the remaining ½ cup of cheese and any of the reserved squash, bacon, and herbs. Bake for 16-18 minutes, until a toothpick comes out clean.

Cornmeal gives these muffins a hearty texture, while the lime and coconut contribute a tropical twist.

Lime and Coconut Corn Muffins

flaxseeds

whole wheat flour

cornmeal

raw unsweetened shredded dried coconut

baking soda

filtered or spring water

maple syrup

lime juice

Preheat the oven to 375 degrees F. Line a twelve-cup standard muffin pan with paper liners.

Put the flaxseeds in a high-performance blending appliance and process into fine flour. Transfer to a large bowl.

Add the whole wheat flour, cornmeal, coconut, baking soda, baking powder and Sucanat (or brown sugar); stir with a dry whisk to combine. Stir in the water, maple syrup and lime juice. Mix just until incorporated.

Divide the mixture among the lined muffin cups. Bake for 24 to 27 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean. Put the pan on a wire rack. Let cool for about 5 minutes.

Carefully remove the muffins from the pan and cool for about 10 minutes longer. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.

Great with hot or cold soups, this savory vegan muffin makes good use of summer&#39;s fresh corn and the season’s abundance of zucchini.

Corn Muffins with Black Beans and Zucchini

stoneground whole-grain cornmeal

whole wheat pastry flour

unsweetened nondairy milk (or as needed)

applesauce

packed cups grated zucchini (about 2 medium)

corn kernels

scallions chives (finely chopped)

chili peppers

vegan cheese (optional (but highly recommended))

black olives

Preheat the oven to 400 degrees F.

Combine the first 5 (dry) ingredients in a mixing bowl and stir together.

Make a well in the center of the dry ingredients. Pour in the oil, nondairy milk, and applesauce. Stir until well combined, adding more nondairy milk as needed to make a smooth, slightly stiff batter. Don't make it too wet; everything just needs to be nicely moistened.

Fold in the remaining ingredients, including any of the optional ones you’d like to use.

Divide the batter among 12 lightly oiled, paper, or parchment-lined muffin tins (yes, there are parchment muffin liners — look for them in your supermarket or natural foods store baking section). Bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of one tests clean.

Cool on a rack, then serve warm. Store completely cooled leftover muffins in an airtight container in the refrigerator, or freeze them for future use.

Jumbo Bakery Style Corn Muffins that are actually moist! Our muffins are made with stone-ground cornmeal, honey, and other common pantry ingredients.

Bakery Style Cornbread Muffins

corn meal

all-purpose flour

butter

honey

milk

vegetable oil

Preheat oven

Preheat your oven to 350° Fahrenheit. Make sure your oven rack is in the center position.

Prepare pan

Prepare the jumbo muffin tin with 6 liners.

Whisk dry ingredients

Whisk together the flour, corn meal, baking powder, and salt.

Combine wet ingredients

In a medium bow, add softened butter (which you can soften in the microwave about 10-15 seconds medium-power) and sugar. Add in the milk, oil, honey, and one egg at a time. Use a hand mixer, or wooden spoon to combine.

Scoop in muffin tin

Spoon the wet batter into the dry batter, and combine until light and fluffy. Using a large ice cream scoop, fill each muffin liner 3/4 way with batter.

Bake muffins

Bake for 18-20 minutes. A toothpick inserted into the center of the muffin should come out clean.

Adding fresh corn to cornbread muffins makes them moist and delicious, you&#039;ll never know they&#039;re light!

Corn Muffins

corn kernels (from 2 medium ears)

almond milk (or skim milk)

neutral oil (such as canola or grapeseed)

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corn kernel

white sugar

Preheat the oven to 400F. Spray a 12-cup muffin tin generously with oil.

Place corn in a mini food processor and pulse a few times.

In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, and 1 teaspoon kosher salt.

Make a well in the center of the dry ingredients and add the milk, eggs, corn and 3 tablespoons neutral oil, such as canola or grapeseed. Stir just until the mixture comes together and only a few lumps remain.

Pour the batter into the prepared muffin pan and bake for 15 to 20 minutes, or golden and a toothpick inserted into center will come out clean.

Let the muffins cool in the pan for a few minutes, serve warm or cold.

Delicious, flexible recipe! Light muffins, but hearty taste!

Omg, I just made these for the first time, and had turkey bean chili with it. They are to die for! We've had a long day of snow, wind and below freezing temps, and these hit the spot. Just as easy as a box mix, and 1000% better!

YUMMY. Thanks for another great recipe.  I used Cup4Cup and they were very fluffy. I served the muffins New Years with your Turkey Taco Chili.

50 stars!!!  These are absolutely delicious!  I made them to go with your quick beef chili (stovetop version and slightly modified to suit our tastes).  For a 'light' muffin, they are very hearty.  Sweet like a corncake, but has the structure of regular cornbread.  This is our new recipe; we won't make any other!  Can you make this as cornbread in a cast iron skillet?

Pan de Elote Muffins (Corn Muffins)

corn kernels (from 2-3 ears of corn)

⅔ -¾ cup sweetened condensed milk (about half of a 14-ounce can), depending on your sweet preference

tbsp unsalted butter, room temperature

tsp vanilla extract

tsp baking powder

tbsp masa harina

Preheat the oven to 350° F.

Beat the eggs in a small bowl and set aside.

Add the corn kernels, milk, butter and vanilla extract to a blender or food processor, and purée until mostly smooth. If you like how whole kernels look in your pan de elote, set aside about ¼ cup before puréeing.

Once the mixture is mostly smooth, add the eggs and pulse 5 or 6 times. Add the baking powder, masa harina, and salt, and purée until well-incorporated. Fold in the reserved kernels (if using).

Line a muffing tin, pour in the batter, and bake for about 30 minutes, or until golden brown.

Remove the muffins from the oven, and allow to cool in the tin for at least 20 minutes before slicing and serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.

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Top 6 corn muffins recipes from across the web

The most viewed corn muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Savory Maple Corn Muffins with Butt...

Lime and Coconut Corn Muffins

Corn Muffins with Black Beans and Z...

Bakery Style Cornbread Muffins

Corn Muffins

Pan de Elote Muffins (Corn Muffins)

The most viewed corn muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine