Golden 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

BASIC CORN MUFFINS



Basic Corn Muffins image

A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.

Provided by Doug Matthews

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  • In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
  • Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g

JALAPENO-CHEDDAR CORN MUFFINS



Jalapeno-Cheddar Corn Muffins image

A delightful sweet-spicy treat. They will freeze well. Great with a meal, a snack, even breakfast. They're wonderful with honey butter

Provided by uncledoofus

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups yellow cornmeal
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
5 tablespoons sugar
2 teaspoons salt
2 cups buttermilk
4 eggs
1/2 cup melted butter
10 ounces shredded sharp cheddar cheese
1/3 cup frozen corn kernels (optional)
4 jalapenos, minced
1 -2 jalapeno, cut in thin slices

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.

MINI CORN MUFFINS WITH SPICY CHEDDAR FILLING



Mini Corn Muffins with Spicy Cheddar Filling image

I'm an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. -Margaret Blair, Lorimor, Iowa

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 4 dozen.

Number Of Ingredients 15

1-1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup 2% milk
1/4 cup canola oil
1 can (14-3/4 ounces) cream-style corn
FILLING:
2 cups shredded cheddar cheese
1 can (4 ounces) chopped green chiles
1/4 cup diced pimientos
1 teaspoon chili powder
1/4 teaspoon hot pepper sauce

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.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 100mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

JUNIOR'S GOLDEN CORN MUFFINS



Junior's Golden Corn Muffins image

These muffins have such a fine grain that they're almost cake-like. They still have that golden corn look and taste and rise high and stately in the oven. Recipe from famous Junior's restaurant in Brooklyn.

Provided by Roxygirl in Colorado

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
1/2 cup sugar
2 extra large eggs
1 tablespoon vanilla extract
1 cup whole milk

Steps:

  • Preheat oven to 400°F.
  • Line 6 jumbo or 12 regular muffin tins with paper liners or spay them with Pam.
  • Mix flour, cornmeal, baking powder, and salt together in medium-sized bowl and set aside.
  • Cream the butter and shortening in a large bowl (I use Kitchen Aid) with an electric mixer on high for 2 minutes.
  • Then, with mixer still running, gradually add sugar, then eggs, one at a time.
  • Continue beating until the batter is creamed and light yellow colored (may look slightly curdled) and add the vanilla.
  • Reduce mixer speed to low.
  • Beat in half of the flour mixture, then half of the milk, beating about 1 minutes after adding each.
  • Repeat, beating in the rest of the flour mixture, then the rest of the milk.
  • Beat the batter until well blended, about 1 minute more.
  • Spoon into muffin tins, almost up to the top.
  • Bake at 400°F for first 10 minutes.
  • Reduce temperature to 375°F for about 15 minutes or until golden and toothpick comes out clean.
  • Makes one dozen regular muffins or 6 jumbo.

Nutrition Facts : Calories 243.2, Fat 13.9, SaturatedFat 6.8, Cholesterol 63.3, Sodium 309.5, Carbohydrate 25.6, Fiber 0.8, Sugar 9.7, Protein 4

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 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

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