Best Country Muffins Recipes

COUNTRY PUMPKIN MUFFINS

Steps:

• In a large bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins and walnuts. Spoon into greased muffin tins, filling 3/4 full. Bake at 400° for 15 minutes.

EGGLAND'S BEST COUNTRY MUFFINS

Steps:

• Place all 8 eggs in slightly warm tap water to bring the eggs to room temperature.
• Bring enough water to a boil in a medium saucepan. Quickly transfer 6 eggs into the pan. Be careful not to break the eggs. Boil for 4-5 minutes.
• In the meanwhile, add 2 cups of ice cubes to cold water in a large bowl. Once eggs are done, transfer them to the ice water. This will keep the eggs from cooking so that we will have very tender or even runny yolks inside.
• Gently tap one egg against a hard surface on their wider end. Peel off the shell a little and then blow the egg like blowing a balloon, but not aggressive. This will help with peeling eggs easily. Do the same to the rest of the eggs and refrigerate them.
• While eggs are chilling, let's make the muffin batter. First, remove sausage skins and cook on stove over medium high heat until brown. Break the sausage meat into small pieces with your spatula during cooking. Keep in mind that the sausage goes into muffin batter. The smaller are the pieces, the better. You might want to chop up the sausages a little before cooking. Once browned, remove from heat. Let cool.
• Sift flour, sugar, salt, pepper, baking powder and baking soda all together in a large bowl.
• In a separate bowl, whisk melted butter, the remaining 2 eggs, cheese, and sour cream until smooth. Gently fold wet mixture into the flour mixture. Add cooked sausage (leave out the oil from sausage) and combine until flour is gone and the batter is even.
• Now go ahead and preheat your oven to 400 degrees.
• Grease a 6-cup large muffin pan with butter or oil. Add a little flour into each tin and swirl to coat the tins well. Dump extra flour.
• Scoop up 2 tablespoons muffin batter into the bottom of each tin. Make a well and press a chilled egg inches Cover the eggs completely with the remaining batter. (A spoon with a little help from your finger works perfectly well for this step). Bake for 17 minutes. Let cool for 10-15 minutes before serving. Enjoy!

COUNTRY HAM AND ASPARAGUS MINI MUFFINS

Steps:

• In the bowl of an electric mixer, combine the cream cheese and butter until well blended.
• Stir in ¾ cup of the flour and the cornmeal.
• Cover and refrigerate 1 hour.
• Lightly grease 18 miniature muffin cups and then preheat the oven to 425 degrees.
• Shape the dough into 18 balls.
• Press evenly into the bottom and up the sides of each muffin cup; set aside.
• In a small bowl, stir together the Swiss cheese and the remaining 1 tablespoon flour.
• In a separate bowl, whisk together the egg and cream.
• Stir in the Swiss cheese mixture and ham.
• Spoon evenly into the muffin cups.
• Bake 7 minutes.
• Top each muffin with an asparagus tip.
• Decrease oven temperature to 300 degrees.
• Cover with foil; bake 17 minutes, or until set.
• Serve warm.

COUNTRY SAUSAGE AND CHEESE MUFFINS

Steps:

• Cook sausage over medium heat until no longer pink, about 5 minutes. Transfer to paper towel-lined plate to cool.
• Adjust oven rack to middle position and heat oven to 375.
• In the bowl of a food processor, add 2 C flour 2 1/2 T sugar, 2 t baking powder, 1 t baking soda, 1 t salt, 6 T cut butter, and 8 oz grated cheddar.
• Finely chop 1/2 red onion and 1/2 red bell pepper and add to mixture in the food processor bowl.
• Add cooled sausage to the mixture in the food processor and pulse until mixture resembles coarse meal. Transfer to large bowl.
• Whisk egg and buttermilk in mixing cup and stir into flour mixture until well combined.
• Grease and flour 12-cup muffin tin and spoon batter inches Bake until toothpick inserted into the center comes out clean. 20 to 25 minutes.
• Cool in tin for 5 minutes. Remove and serve.

ABILENE COUNTRY CLUB MUFFINS

Steps:

• Beat eggs until thick and lemon yellow color.
• Mix in remaining ingredients in the order listed.
• Fill greased and floured minature muffin tin 3/4 full.
• Bake at 300°F for 25 to 30 minutes, or until lightly browned.
• These freeze well.

COUNTRY MUFFINS

Steps:

• Place all 8 eggs in slightly warm tap water to bring the eggs to room temperature.
• Bring enough water to a boil in a medium saucepan. Quickly transfer 6 eggs into the pan. Be careful not to break the eggs. Boil for 4-5 minutes.
• In the meanwhile, add 2 cups of ice cubes to cold water in a large bowl. Once eggs are done, transfer them to the ice water. This will keep the eggs from cooking so that we will have very tender or even runny yolks inside.
• Gently tap one egg against a hard surface on their wider end. Peel off the shell a little and then blow the egg like blowing a balloon, but not aggressive. This will help with peeling eggs easily. Do the same to the rest of the eggs and refrigerate them.
• While eggs are chilling, let's make the muffin batter. First, remove sausage skins and cook on stove over medium high heat until brown. Break the sausage meat into small pieces with your spatula during cooking. Keep in mind that the sausage goes into muffin batter. The smaller are the pieces, the better. You might want to chop up the sausages a little before cooking. Once browned, remove from heat. Let cool.
• Sift flour, sugar, salt, pepper, baking powder and baking soda all together in a large bowl.
• In a separate bowl, whisk melted butter, the remaining 2 eggs, cheese, and sour cream until smooth. Gently fold wet mixture into the flour mixture. Add cooked sausage (leave out the oil from sausage) and combine until flour is gone and the batter is even.
• Now go ahead and preheat your oven to 400°F.
• Grease a 6-cup large muffin pan with butter or oil. Add a little flour into each tin and swirl to coat the tins well. Dump extra flour.
• Scoop up 2 tablespoons muffin batter into the bottom of each tin. Make a well and press a chilled egg inches Cover the eggs completely with the remaining batter. (A spoon with a little help from your finger works perfectly well for this step). Bake for 17 minutes. Let cool for 10-15 minutes before serving. Enjoy!

COUNTRY SAUSAGE AND CHEESE MUFFINS

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12-cup muffin tin. Cook sausage in nonstick skillet over medium heat, breaking up meat until no longer pink, about 5 minutes. Transfer to paper towel-lined plate and cool.
• Pulse flour, sugar, baking powder, baking soda, salt, butter, cheese, bell pepper, onion, and cooled sausage in food processor until mixture resembles coarse meal; transfer to bowl. Whisk egg and buttermilk in measuring cup; stir into flour mixture until combined.
• Spoon batter into prepared muffin tin and bake until toothpick inserted into center comes out clean, 20 to 25 minutes. Cool in tin for 5 minutes, then carefully transfer to rack. Cool 10 minutes longer. Serve.

CRACKER BARREL OLD COUNTRY STORE'S CORN MUFFINS RECIPE - (3.8/5)

Steps:

• Add ingredients to bowl in order listed and beat well until it looks like a smooth cake batter. Divide batter between 8 greased cupcake wells and fill the other 4 with water. Bake at 400°F for 16 to 18 minutes, or until tester inserted into centers comes out clean. Let cool a few minutes in pan, and remove with two forks so as not to disturb the water. This recipe yields 8 muffins exactly like Cracker Barrel Restaurants.