Magnolia Cafe Corn Muffins Recipes

MAGNOLIA CAFE DRIED CHERRY CRUMB BUNS

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.

BLUEBERRY MUFFINS FROM THE MAGNOLIA CAFE

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!

MAGNOLIA CAFE OATMEAL MUFFINS

Steps:

• Preheat oven to 400*.
• Grease well a 12 cup muffin tin.
• In a medium size bowl, mix the oats, and the milk and set aside for 10 minutes.
• Meanwhile,in a large bowl, mix together the dry ingredients, making a well in the center.
• Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix.
• Batter may be lumpy.
• Fill the muffin cups about three-quarters full.
• Bake for 16-18 minutes until lightly golden or a cake tester inserted in center of muffin comes with moist crumbs attached.
• Do not overbake!

DELUXE CORN MUFFINS

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.

BANANA CORN MUFFINS

Steps:

• Preheat oven to 350˚.
• Combine milk, bananas, egg, (and nuts and raisins, if using).
• Mix in a medium bowl; stir just until moistened.
• Spoon mixture into well-oiled muffin cups. Bake for about 20-25 minutes until toothpick inserted in center comes out clean.
• Cool for 10 minutes before removing from muffin pan.
• Have not tried it, but probably would freeze well.

SOUR CREAM CORN MUFFINS

Steps:

• Position the rack in the center of the oven and preheat the oven to 375°F To prepare the muffin pans, spray the holes and the rims around them with the nonstick spray or fill the holes with the paper muffin cups, if using them. If using the silicone muffin pans, spray them as directed and set on a baking pan.
• Whisk the cornmeal,flour,sugar,baking soda,baking powder and salt in a medium bowl until well mixed. Set aside.
• In a large bowl, whisk the eggs until lightly beaten, then whisk in the buttermilk, sour cream, and melted butter until smooth. Stir in the cornmeal mixture with a wooden spoon until incorporated.
• Fill in the prepared tins three quarters full. Use additional greased tins or oven safe ramekins for any leftover batter, or reserve the batter for a second batch. Bake for 22 minutes or until the muffins have a bumpy, rounded top, and a toothpick inserted into one of the muffins comes out clean.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove them from the pan and cool for 5 minutes more on the racks. If storing or freezing, cool completely, and then store in airtight containers or freezer proof bags. These muffins will stay fresh up to 24 hours at room temperature, and up to 1 month in the freezer.

MOIST SPELT CORN MUFFINS

Steps:

• Preheat oven at 350 degres. Place all of the wet ingredients in large bowl. Then, add your dry ingredients. Stir until all dry areas are gone ( about 1-2 min) Add an extra tablespoon of either milk if batter seems too thick. Lightly oil inside the 12 hole non stick muffin pan. Add the mixture into each hole halfway. Place into oven and cook for 20-22min depends on when the muffin is cooked in the middle. Stick a butter knife into one if it come out clean then its ready. Take out of oven. Let it cool for about 5 min before eating. I hope you enjoy this recipe like I did.
• Stir ingredients into large bowl. Place into 12 hole muffin pan at halfway. Bake for 20-22min at 350 degrees. Let cool for 5 minute Ready to eat!

MAGNOLIA CAFE CORN MUFFINS..

Steps:

• Preheat oven to 350*.
• Grease well 9 cups of a 12 cup muffin tin.
• In a large bowl,mic together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix.
• The batter may be lumpy.
• Fill the muffin cups about three-quarters full.
• Bake for 18-20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached.
• Do not overbake.some residual heat will finish muffin.