Cheddar Corn Muffins Recipes

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CORNBREAD MUFFINS WITH CHEDDAR CHEESE



Cornbread Muffins with Cheddar Cheese image

This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It's a keeper!

Provided by Cinderella

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 12

1 cup milk
½ cup sour cream
¼ cup butter, melted
1 egg, lightly beaten
1 cup all-purpose flour
1 cup cornmeal
1 cup chopped whole kernel corn
2 tablespoons white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 189.1 calories, Carbohydrate 23.1 g, Cholesterol 36.5 mg, Fat 8.7 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 248.3 mg, Sugar 3.7 g

CHEDDAR CORN DOG MUFFINS



Cheddar Corn Dog Muffins image

I wanted to riff on hot dogs, so I made corn dog muffins. I added jalapenos to this kid-friendly recipe and won my husband over, too. -Becky Tarala, Palm Coast, Florida

Provided by Taste of Home

Time 25m

Yield 9 muffins

Number Of Ingredients 6

1 package (8-1/2 ounces) cornbread/muffin mix
2/3 cup 2% milk
1 large egg, lightly beaten, room temperature
5 turkey hot dogs, sliced
1/2 cup shredded sharp cheddar cheese
2 tablespoons finely chopped pickled jalapeno, optional

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.

Nutrition Facts : Calories 216 calories, Fat 10g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 619mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.

CHEDDAR STUFFED CORN MUFFINS



Cheddar Stuffed Corn Muffins image

Provided by Erin Jeanne McDowell

Categories     main-dish

Time 45m

Yield Makes 12 muffins

Number Of Ingredients 12

Nonstick cooking spray
6 tablespoons unsalted butter, melted
2 tablespoons vegetable oil or other neutral oil
1/2 cup sugar
2 large eggs, at room temperature
1 3/4 cups unbleached all-purpose flour
1 cup fine yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon fine sea salt
1 cup buttermilk, at room temperature
6 ounces sharp cheddar cheese, cut into 12 cubes (about 1/2 ounce each)

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.

CHEDDAR CORN MUFFINS



Cheddar Corn Muffins image

I found this recipe in a cookbook called. Quick Vegetarian Pleasures. Makes 12 muffins. "These are light and moist, with a mild but irresistible cheese accent. They are equally good served for breakfast or with chili. If you want a more traditional corn muffin, just leave out the cheese."

Provided by AustinMama

Categories     Quick Breads

Time 27m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 cup unbleached flour
1 cup cornmeal (I like to use coarser polenta)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 large egg
1 cup milk
4 tablespoons unsalted butter, melted
1 1/4 cups grated sharp cheddar cheese

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.

Nutrition Facts : Calories 191.8, Fat 9.3, SaturatedFat 5.6, Cholesterol 40.9, Sodium 281, Carbohydrate 21.3, Fiber 1, Sugar 4.3, Protein 6.1

CHEDDAR JALAPENO CORN MUFFINS



Cheddar Jalapeno Corn Muffins image

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 5

1 box corn muffin mix
1/2 cup cheddar cheese, grated
1 cup corn kernels
2 tablespoons pickled jalapenos, minced
1 tablespoons oil

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 CORNMEAL MUFFINS



Cheddar Cornmeal Muffins image

Yummy cheddar cornmeal muffins that go great with just about everything, particularly southern style dishes. Very easy to make and worth it!

Provided by T-Logan

Categories     Quick Breads

Time 40m

Yield 6-8 muffins

Number Of Ingredients 9

1 1/2 cups unsifted all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
1 pinch cayenne
1/4 cup butter or 1/4 cup margarine, melted
1 1/4 cups coarsely grated sharp cheddar cheese

Steps:

  • Heat oven to 425 degrees.
  • Grease 12 muffin cups.
  • Blend flour, cornmeal, baking powder, salt, and cayenne.
  • Beat egg with milk and butter.
  • Add to dry ingredients.
  • Stir until thoroughly moistened.
  • Stir in 1 cup of the cheese and spoon into muffin cups.
  • Sprinkle 1 tsp of cheese over each muffin.
  • Bake 15 to 20 minutes.
  • Serve hot with butter or freeze and reheat right before serving.

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