Best Cheddar Corn Muffins Recipes

CHEDDAR CORN MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Butter the insides and the top of a regular muffin pan (1/3 cup).
• In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
• In medium bowl, beat the egg.
• Beat in the milk and the melted butter.
• Combine with the dry ingredients until just evenly moistened.
• Do not overmix.
• Stir in 1 cup of cheese.
• Immediately spoon the batter into the muffin pan.
• Evenly sprinkle the remaining cheese on top of the muffins.
• Bake 17 minutes or until a knife inserted in the center of the muffin comes out clean.
• Best served warm.

SAVORY BACON CHEDDAR CORN MUFFINS

Steps:

• Heat oven to 400 degrees F (375 degrees F for dark pan). Coat 24 miniature (1 3/4-inch) or 8 standard muffin cups lightly with no-stick cooking spray.
• Combine cornbread mix, mustard, milk, sour cream and egg in large bowl. Stir until smooth. Stir in cheese and bacon. Fill muffin cups 3/4 full.
• Bake 12 to 15 minutes or until light brown. Remove muffins to wire rack; cool slightly before serving.

CHEDDAR CORN DOG MUFFINS

Steps:

• Preheat oven to 400°. Line 9 muffin cups with foil liners or grease 9 nonstick muffin cups., In a small bowl, combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapeno. Fill prepared cups three-fourths full., Bake until a toothpick inserted in center comes out clean, 14-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Freeze option: Freeze cooled muffins in freezer containers. To use, microwave each muffin on high until heated through, 30-60 seconds.

JALAPENO-CHEDDAR CORN MUFFINS

Steps:

• Preheat oven to 400°F.
• Spray muffin tins with butter flavor cooking spray.
• combine the eggs,buttermilk,and melted butter in a bowl.
• In another large bowl Combine all the dry ingredients and whisk together to blend.
• Add the shredded Cheddar and the corn kernels to the dry ingredients.
• Add the wet ingredients and mix gently, until everything is moist (do not over mix).
• Divide the batter evenly between the 24 muffins. It should be about 3/4 of the way full.
• place a thin slice of jalapeño on the top of each muffin and bake for about 25 minutes or until brown.

CHEDDAR CORN MUFFINS WITH JALAPEñO BUTTER

Steps:

• Make corn muffins:
• Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter.
• Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.
• Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.
• Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.
• Make jalapeño butter while muffins bake:
• Stir together butter, jalapeño, and 1/4 teaspoon salt. Serve with muffins.

CORN MUFFINS WITH BACON BITS AND CHEDDAR CHEESE

Steps:

• Preheat oven to muffin mix package directions.
• Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.
• Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown.

CHEDDAR CHEESE & CORN MUFFINS

Steps:

• Preheat the oven to 200C/gas mark 6.
• Mix together the self-raising flour, baking powder, salt, sugar, grated cheese and sweetcorn in a bowl.
• Melt the butter then mix in the mustard, yogurt, milk, egg and chives. Pour the cheese mixture into the flour and mix briefly to combine. Spoon a small amount of the batter into lightly greased muffin tins. Place a piece of cheese in the centre of each muffin then top with the remaining batter.
• Bake in the oven and bake for 20-25 minutes until golden. Remove and place on a wire rack. Serve warm.

HAM AND CHEDDAR CORN MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Coat a 12 cup muffin pan with cooking spray.
• In a large bowl, prepare muffin batter as directed.
• Fold in the ham, cheese, and chives or scallions.
• Spoon the batter into the prepared cups, filling each three-quarter full. Bake the muffins until their tops are lightly browned, about 20 minutes. Let them cool in the pan on a wire rack for 3 minutes, then turn them out onto the rack and let them cool completely. The muffins can be frozen in a plastic freezer bag for up to three months.

CHEDDAR JALAPENO CORN MUFFINS

Steps:

• In bowl prepare muffin mix according to directions on box. Stir in corn, jalapenos and cheese. Fill greased muffin tins 3/4 of the way full. Bake according to directions on box.

CHEDDAR STUFFED CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Lightly grease the wells of a 12-cup muffin pan with nonstick cooking spray.
• In a medium bowl, whisk the butter, oil and sugar together until well combined. Add the eggs one at a time and whisk to combine. In another medium bowl, whisk the flour, cornmeal, baking powder, cayenne and salt to combine.
• Add half of the flour mixture to the wet ingredients and stir with a rubber spatula to combine. Add the buttermilk and stir to combine, then add the remaining flour mixture and stir well to incorporate.
• Use a 1/4-cup scoop to divide the batter among the wells of the prepared muffin pan, filling each just over 3/4 of the way full. Press 1 cube of cheese into the center of each muffin, submerging it fully without reaching the bottom of the pan.
• Bake until the surface of the muffin springs back gently to the touch, 17 to 20 minutes, rotating the pan halfway through baking. Let cool inside the pan for 5 to 10 minutes, then remove from the pan. These muffins are best served immediately, warm, so the cheese inside is still gooey.

CORN, CHEDDAR, AND SUN-DRIED TOMATO MUFFINS

Steps:

• Preheat the oven to 400 degrees F.
• Butter a 12-cup muffin tin.
• Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl and mix well.
• Add the cheese, sun-dried tomatoes, and scallions and toss well.
• Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
• Add the wet ingredients to the dry and mix together just until a soft dough forms.
• (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter.
• Bake until the tops start to brown slightly, 20 to 25 minutes.
• Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
• Serve warm or at room temperature.
• Cover and refrigerate for at least 2 hours or up to 2 days.

APPLE AND CHEDDAR CORN MUFFINS

Steps:

• Preheat oven to 400F. Line 12 2-1/2" muffin-pan cups with paper baking cups; set aside. In large mixing bowl combine flour, cornmeal and baking powder. Add apples, corn, cheese, sugar, cinnamon, and nutmeg, stirring to combine. In small bowl beat together oil and eggs; stir into flour mixture. Fill each baking cup with an equal amount of batter. Bake in middle of even fro 15 minutes, until golded and tootpick comes out dry. Set pan on wire rack and let cool.

APPLE AND CHEDDAR CORN MUFFINS

Steps:

• Preheat oven to 400.
• Line 12 muffin cups with paper baking cups.
• In large bowl, combine flour, cornmeal, and baking powder.
• Add apples, corn, cheese, sugar, cinnamon, nutmg, stir to combine. In small bowl, beat eggs and oil; stir into flour mixture (don't over beat...the mixture will be stiff). Fill baking cups and bake for 15 minutes.

PUMPKIN-SEED CHEDDAR CORN MUFFINS

Steps:

• Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
• Reserve 1/2 cup Cheddar and 1/4 cup pumpkin seeds. Coarsely chop remaining 1/2 cup pumpkin seeds. Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in remaining cup Cheddar and chopped pumpkin seeds. Wearing protective gloves, seed and mince jalapeños. Melt butter and in a small bowl whisk together with jalapeños, milk, and egg. Stir butter mixture into flour mixture until just combined. Divide batter among muffin cups and sprinkle with reserved Cheddar and pumpkin seeds. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

CORN MUFFINS WITH BACON AND CHEDDAR (AMERICA'S TEST KITCHEN)

Steps:

• Adjust oven rack to the middle position and preheat oven to 400°.
• Grease a 12-cup muffin tin.
• Fry the bacon in a small skillet over med-high heat until crisp, about 5 minutes.
• Stir in the scallions, salt, and pepper; cook until the scallions are heated through, about 1 minute.
• Transfer the mixture to a paper-towel lined plate; let cool.
• In a bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt together.
• In another bowl, whisk the sour cream, milk, sugar, melted butter, and eggs together until combined.
• Gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined (do not overmix).
• Gently fold in the bacon mixture and 1 1/2 cups of cheddar cheese.
• Using a greased 1/3 cup measure, portion the batter into each muffin cup.
• Sprinkle the remaining 1/2 cup cheddar over the tops of the muffins.
• Bake until golden brown and a pick comes out with just a few crumbs attached, 15-20 minutes, rotating the pan halfway through the baking.
• Let the muffins cool in the pan for 5 minutes, the turn out onto a wire rack and let cool for 10 minutes before serving.

CHEDDAR CORN MUFFINS WITH JALAPENO BUTTER

Steps:

• Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter. Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl. Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.
• Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.
• Make jalapeno butter while muffins bake: Stir together butter, jalapeno, and 1/4 teaspoon salt. Serve with muffins.

CHEDDAR CORN DOG MUFFINS

Steps:

• 1. Preheat oven to 400 degrees. Line nine muffins cups with foil liners or grease nine nonstick muffin cups. Combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapenos.
• 2. Fill prepared muffin cups three fourths full. Bake 14-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
• 3. FREEZE OPTION: Freeze muffins in resealable bags. Microwave each on high 30-60 seconds or until heated through. RECIPE courtesy of Taste of Home/Simple

SPICY IRISH CHEDDAR CORN MUFFINS

Steps:

• 1. Preheat oven to 425F. Butter 12 standard muffin cups.
• 2. Combine cornmeal, flour, sugar, baking powder, baking soda, salt and cayenne pepper in a large bowl.
• 3. Whisk together buttermilk, egg and butter in a small bowl and then stir into above dry mixture until combined. Gently fold in 1 cup of cheese and the corn kernels.
• 4. Divide batter evenly into muffin cups and sprinkle tops with remaining cheese.
• 5. Bake 15-17 minutes until golden and a wooden toothpick comes out clean....

GLUTEN-FREE CORN-CHEDDAR MUFFINS

Steps:

• Preheat oven to 375 degrees. Line a 12-cupmuffin tin with baking cups, and lightlycoat each with cooking spray.
• Whisk together cornmeal, sugar,the rice flour, potato starch, tapioca starch,baking powder, and 1/2 teaspoon salt in alarge bowl. Whisk together buttermilk, oil,and eggs in a medium bowl. Fold buttermilkmixture into cornmeal mixture, thengently fold in cheddar cheese and thyme until combined.
• Spoon batter into baking cups, fillingeach three-quarters full. Bake until a toothpick insertedinto the center of each comes outclean, about 25 minutes. Transfer pan to awire rack, and let cool for 10 minutes. Turnout muffins onto rack. Let cool completely.

MINI CORN MUFFINS WITH SPICY CHEDDAR FILLING

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn., Fill greased mini muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Reduce oven setting to 350°., Meanwhile, in a large bowl, combine filling ingredients. Using a small melon baller, scoop out the center of each muffin; spoon a rounded teaspoon of filling into the center. Bake 10-12 minutes or until cheese is melted.