Best Magnolia Cafe Corn Muffins Recipes
BLUEBERRY MUFFINS FROM THE MAGNOLIA CAFE
the use of buttermilk in these muffins makes a huge difference..it is the only blueberry muffin recipe we use now..when coating the blueberries, I use some of the alloted flour for this...not extra
Provided by grandma2969
Categories Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Grease well a 12 cup muffin tin.
- In a large bowl, mix together the dry ingredients, making a well in the center.
- Stir in the liguid ingredients until just combined, being careful not to overmix.
- Batter may be lumpy.
- Gently fold the blueberries into the batter (if using frozen, do not thaw).
- Fill the muffin cups about three-quarters full.
- Lightly sprinkle with the 1 tablespoon of sugar.
- Bake for 20-22 minutes until lightly golden or a cake tester inserted near the center comes out with moist crumbs.
- Do not overbake!
Nutrition Facts : Calories 222.1, Fat 7.2, SaturatedFat 4.1, Cholesterol 51.7, Sodium 367.1, Carbohydrate 33.7, Fiber 1.3, Sugar 8.7, Protein 5.5
SOFT CORN MUFFINS
How about a fast way to get your corn muffin fix? These whip up in about 5 minutes and they are great for when you are by yourself and just want a little taste!
Provided by Zaney1
Categories Quick Breads
Time 6m
Yield 2 muffins
Number Of Ingredients 9
Steps:
- In a small bowl stir together flour, 3 T yellow cornmeal, sugar, baking powder and salt.
- Make a well in the center of the dry ingredients.
- Stir together beaten egg yolk, milk and melted butter.
- Add all at once to the dry ingredients, stirring just till moistened.
- Line two 6-ounce custard cups with paper baking cups.
- Fill cups 2/3rds full.
- Sprinkle a little additional cornmeal atop muffins.
- Micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).
Nutrition Facts : Calories 182.9, Fat 7.2, SaturatedFat 3.6, Cholesterol 117.1, Sodium 324.7, Carbohydrate 26.1, Fiber 1.2, Sugar 6.5, Protein 4.1
PERFECT CORN MUFFIN MIX
Way back in 1996, when the Magnolia Bakery opened on Bleecker Street, before cupcake-mad crowds packed every inch of the place, it actually served breakfast. At tables. These muffins, no longer served at the bakery, are relics from that time, incomparable in flavor and butteriness. Most mixes include lard, which I don't mind in principle, but don't want to eat in its shelf-stable form.
Provided by Julia Moskin
Categories breakfast, brunch, dinner, lunch, appetizer, side dish
Time 30m
Yield 12 standard-sized muffins
Number Of Ingredients 5
Steps:
- Store this mix in airtight plastic bags or containers. When you want to bake muffins, combine the mix in a bowl with 2 beaten eggs; 1 1/2 cups milk (not skim) and 1 1/2 sticks butter (6 ounces), melted. Halfway fill the cups of a buttered (or nonstick) muffin tin and bake at 350 degrees for 18 to 20 minutes.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 92 milligrams, Sugar 6 grams
CORNY CORN MUFFINS
I make these a lot during the winter when we tend to eat a lot of soups, chili's and stews. I used to use Jiffy mix as a base and then add corn and other ingredients, but this is just as easy, less expensive and results in very moist and yummy muffins or bread. Adopted from Betty Crocker's 1-2-3 Dinner with some changes. Don't forget to add the sugar, I left it once and the muffins were just not that good.
Provided by Caryn Dalton
Categories Quick Breads
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Grease 8 medium muffin cups (18-20 minutes) or 16 mini muffins,which we prefer over the big muffins (12-15 minutes), or line with paper baking cups. Alternatively, we use a greased 9x6 glass dish for 35 minutes.
- Beat milk, oil and egg in medium bowl. Stir in remaining ingredients except corn just until flour is moistened (don't over mix). Fold in corn(s). TIP: If making muffins use either cream style or whole corn not both. If making in a 9x6 pan, use both for a moister bread.
- Divide batter evenly among muffin cups to 3/4 full.
- Bake using above recommended times, but a toothpick test works nicely with this. Keep in mind cream style corn makes it more moist -- when using this ingredient, you should have a few moist crumbs stuck to your toothpick, but not a big wet streak. During the last few minutes of baking, you can sprinkle cheddar cheese on and let it melt. Go easy, if at all with the cheese on the muffin pan because it's a pain to clean it off the pan if it sticks. I normally use the cheese when making chili too.
Nutrition Facts : Calories 190, Fat 7.3, SaturatedFat 1.4, Cholesterol 29.3, Sodium 318, Carbohydrate 28, Fiber 1.8, Sugar 4.1, Protein 4.4
DELUXE CORN MUFFINS
These tender corn muffins are the cream of the crop! Tender and moist, the muffins get a pleasing hint of sweetness from the easy homemade honey butter. -Angela Lively Baxter, Tennessee
Provided by Taste of Home
Time 35m
Yield 1 dozen (1/2 cup butter).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. 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.
Nutrition Facts :
MAGNOLIA CAFE DRIED CHERRY CRUMB BUNS
adapted from the cookbook of same name..besides using dried cherries, you can substitute fresh apples or even chocolate chips for a slightly sweeter version..I have even used well drained crushed pineapple...think I will try well drained chopped peaches sometime...mmmmmmmmm!
Provided by grandma2969
Categories Breads
Time 30m
Yield 16 buns
Number Of Ingredients 13
Steps:
- Preheat oven to 325*.
- Grease and flour 16 large muffin cups.
- To make the buns; in a medium-size bowl, sift together the flour, the baking powder, the salt and the cinnamon; set aside.
- In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar till fluffy -- about 3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the vanilla extract.
- Add the dry ingredients, alternately with the buttermilk, in three parts, beating well after each addition.
- Stir the dried cherries into the batter (or whatever fruit you are using).
- Spoon the batter into the muffin cups.
- To prepare the topping:
- In a medium-size bowl, mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
- Sprinkle the topping over the buns, being sure to keep crumbs wihin muffin cups, otherwise they are difficult to remove.
- Bake for 20-25 minutes until lightly golden or until a cake tester inserted into center of bun comes out clean.
Nutrition Facts : Calories 416.1, Fat 18.3, SaturatedFat 11.3, Cholesterol 72.8, Sodium 260.6, Carbohydrate 59, Fiber 0.9, Sugar 33.2, Protein 4.9
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