Best Sweet Corn Muffins Recipes

SWEET CORN MUFFINS

Steps:

• In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.

SWEET CORN MUFFINS WITH REAL CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
• Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CORNBREAD MUFFINS WITH WHIPPED SWEET CORN

Steps:

• Make the muffins: Preheat the oven to 400°F. Generously coat nine wells of a standard muffin tin with coconut oil.
• Put the dates in a small heatproof bowl and cover with boiling water. Let soak for about 5 minutes. Drain the dates, reserving the soaking liquid, and transfer them to a food processor. Add 1 tablespoon of the reserved soaking liquid and process, scraping down the sides and adding more of the reserved soaking liquid if necessary, until mostly creamy but with a few chunks remaining.
• Place the prepared muffin tin in the oven to heat for 5 minutes. Meanwhile, in a large bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Whisk until blended.
• Put the flaxseeds and 6 tablespoons water in a medium bowl and whisk until well blended. Whisk in the pureed dates and the coconut oil until smooth. Whisk in the oat milk until well combined. Add the oat milk mixture to the cornmeal mixture and stir until just combined.
• When the muffin tin is hot, remove it from the oven and immediately scrape the batter into the prepared muffin cups, distributing it evenly among them (they should be a little over three-quarters full).
• Bake until the muffins are golden brown, 16 to 18 minutes. Let cool in the tin for about 10 minutes, then transfer to a wire rack to cool a bit more.
• Make the whipped sweet corn: While the muffins are cooling, in a large skillet, melt the butter over medium heat. Add the onion and sauté, stirring often, until soft, 3 to 5 minutes. Add the corn, sugar, and salt and cook, stirring often, until the corn is just tender, about 5 minutes.
• Scrape the contents of the skillet into a food processor. Add the cashew cream and process until silky smooth, adding water as necessary to reach the desired consistency. Taste and season with lemon juice, salt, and white pepper. Transfer to a serving bowl. Serve the warm muffins slathered with whipped sweet corn and topped with pepper jelly.

ALBERS SWEET CORN MUFFINS

Steps:

• Preheat oven to 350°F Grease or paper-line 18 to 20 muffin cups, or a pan for cornbread.
• Combine flour, sugar, corn meal, baking powder, and salt in medium bowl.
• Combine milk, eggs, vegetable oil, and butter in small bowl; mix well.
• Add liquid mixture to flour mixture; stir until just blended.
• Pour into prepared muffin cups filling 2/3 full.
• Bake for 18-20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes, remove to wire racks to cool slightly. Serve warm and enjoy!
• If you are making cornbread, pour into greased 8-inch square baking pan, and bake for 35 minutes.
• For High Altitude bakers, change corn MUFFIN time to 20-24 minutes. Cornbread time remains unchanged.

SAUSAGE AND SWEET CORN MUFFINS

Steps:

• Preheat oven to 375 degrees F ( 190 degrees C). Place paper liners in 12 muffin tin cups.
• Heat olive oil in a skillet over medium-high heat. Remove casings from sausages (if not packaged in bulk) and place in skillet. Break the sausage into small pieces with a wooden spoon as it cooks. Cook until the sausage is crumbly and thoroughly cooked, about 7 minutes. Add bell pepper; cook for about 2 minutes. Remove skillet from heat. Push sausage mixture to one side of the pan and blot up some of the rendered fat with wadded paper towels leaving about 1 tablespoon. Let mixture cool.
• Place flour, corn meal, baking soda, and cayenne pepper in a mixing bowl. Whisk until combined.
• In a separate bowl, whisk eggs and buttermilk together. Add egg/buttermilk mixture slowly to flour/cornmeal mixture. Add fresh corn kernels, green onions, Cheddar cheese, and reserved sausage mixture. Stir in melted butter; mix just until flour is mixed in.
• Divide batter among cups in prepared muffin pan. Top with a few shreds of Cheddar cheese.
• Bake until golden brown and a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool to warm before serving.

SWEET! GLUTEN FREE SWEET CORNBREAD OR CORN MUFFINS

Steps:

• Combine all ingredients and stir with a whisk. Pour into greased baking dish or muffin tins.
• Bake at 350 until bread bounces back slightly when pushed in the center. About 40 minutes in a 8x8 dish or 20 minutes for muffins.

SWEET CORN MUFFINS

Steps:

• Preheat oven to 400 degrees. Prepare 10 cup muffin tin.
• In large bowl, stir together flour, cornmeal, sugar, baking powder and salt. In another bowl, stir together milk, oil, eggs, melted butter, honey and vanilla until blended. Make a well in the dry ingredients and add milk mixture, stirring until combined.
• Spoon batter into prepared muffin cups; bake 15-20 minutes or until a toothpick inserted in muffin comes out clean.
• Cool 5 inutes before removing from muffin tin and cooling on a wire rack.
• These muffins freeze well.

GLUTEN FREE SWEET CORN BREAD MUFFINS

Steps:

• Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.
• Combine dry ingredients.
• Slowly mix in milk, melted butter, vanilla, and already beaten egg.
• Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.

CORN MUFFINS WITH SWEET RED PEPPERS

Steps:

• In large bowl, combine flour, cornmeal, sugar, baking powder, salt and pepper.
• In small bowl, beat together buttermilk, oil and egg, stir into dry ingredients just until moistened.
• Stir in red pepper.
• Spoon batter into well greased or paper lined muffin cups, filling each two thirds full.
• Bake in 425f degree oven for 15 minutes or until tester inserted in centre comes out clean.
• Or bake in 8 inch square baking pan in 425f degree oven for 20 minutes or until firm to the touch.
• cut into squares to serve.

OLD FASHIONED SWEET CORN MUFFINS

Steps:

• 1. Preheat oven to 400'F
• 2. Grease; or line with baking cups, one muffin pan.
• 3. In a large mixing bowl combine flour, corn meal, salt, sugar and baking powder.
• 4. Slowly mix in eggs, milk and vegetable oil. Beat with a hand mixer on high for 30 seconds.
• 5. Let sit for 4 minutes before pouring out into muffin pan. (this waiting time will help the muffins crown a bit better in the end.)
• 6. Pour out into muffin pan evenly.
• 7. Bake for 15-20 minutes until golden brown. Eat them cooled or hot. They are awesome hot with some butter! I ate them with caramel sauce later on and it was awesome!

SWEET CORN MINI MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugar together, then add eggs one at a time, mixing thoroughly after each egg.
• Stir in jalapenos, corn and cheeses. Mix well.
• Blend dry ingredients in a bowl flour, cornmeal, baking powder and salt. Add dry ingredients mixture to butter/sugar mixture, mix well and refrigerate for 10 minutes. Spray metal mini-muffin pans well with baking non stick spray(baking/flour). Fill muffin 3/4ths full.
• Put into preheated oven @ 300 degrees. Bake for 1 hour.
• Remove and place on stove top for 15 minutes. Knock out onto a towel.
• Garnish with fine diced cilantro. Serve with chips.

SWEET POTATO-CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees. Grease 12 standard muffin cups and place in the oven to heat. In a skillet, cook the bacon until crisp. Drain on paper towels, crumble, and set aside in a bowl. In a large bowl, stir the flour, cornmeal, baking powder, sugar, and salt together. In a medium bowl, mix the egg, oil, sweet potato, and 1/2 cup buttermilk together. Stir the wet ingredients into the dry ingredients just until blended; the batter should be slightly lumpy. Add another 1 to 2 tablespoons of buttermilk if the dough seems too stiff. Gently fold in the bacon. Spoon into the prepared muffin cups. Bake for about 25 minutes, or until the muffins are browned.

SWEET ONION CORN MUFFINS

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. In a medium saucepan, melt butter and sauté the onion until tender but not brown, for approximately 5 minutes.
• 3. Remove the pan from the heat and add the muffin mix, milk, sour cream, chiles and then the egg. (Do not add the egg first or it will scramble in the hot onion mixture.) Then add half of the cheese, salt and dill.
• 4. Stir to combine and pour into prepared muffin tins. Sprinkle the remaining cheese on top of each. Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before removing them from the tins.
• 5. *Note: These can also be made into a bread when baked in an 8x8 baking pan instead of muffin tins

MINI SWEET CORN MUFFINS

Steps:

• Heat oven to 375, spray a muffin tin with olive oil fill muffin cups about 3/4th full Bake about 12-15 minutes. Cool on a wire rack

SWEET GREEN TOMATO CORN MUFFINS

Steps:

• Preheat oven to 450 degrees F.
• Saute tomatoes and 2 Tbs. sugar in 2 Tbs. butter in large skillet over medium-high heat 10 to 12 minutes or until tomatoes begin turn light brown.
• Stir cornmeal mix, zest and remaining sugar together in large bowl.
• Make well in center.
• Whisk eggs, sour cream, and remaining butter.
• Add to dry ingredients, stirring until dry ingredients are moistened. Fold in tomatoes.
• Either coat wells in muffin tin with spray or fill wells with cupcake papers.
• Fill wells/papers 2/3 full of batter.
• Bake at 450 degrees F. for 15 - 17 minutes. Test with toothpick.
• While baking, mix butter with basil. Serve with warm or cooled muffins.

SWEET BUTTER / FILLING (FOR CORN MUFFINS)

Steps:

• Mix together your favorite recipe for corn muffins.
• Put Halloween cup cake liners in pan.
• Fill Halloween cup cake liners 3/4 full with batter and bake according to recipe directions.
• Cool corn muffins and put into a carrier or box until ready to fill and top.
• Cream Cheese at room temperature in a mixing bowl.
• Add room temperature Butter to mixing bowl and cream together well.
• Add Honey and mix together well.
• Slowly add Powdered Sugar until thick like frosting. You may add a bit of water or honey if needed.
• When this cream cheese / butter mixture is ready, Load a cookie press or pastry bag with a large star tip.
• Push the tip into each muffin to inject the filling. As you pull the tip out of muffin, keep pressing filling out making a swirl on top of muffin.
• Place a Halloween decoration on top. I get the cupcake liners and decorations in one package at the Dollar Tree store.
• I like to put a few different kinds of decorations on top because they are so cute!
• Put the carrier lids on when the finished muffins are ready to be set aside.
• I buy the carriers at the Dollar Store... and we use a lot of them... this is just one stack. Then we are safe to travel to church or picnics. We make this on other occasions and holidays, and we use this for other recipes too.