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How to Make Corn Muffins

How to Make Corn Muffins


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Photo: Hélène Dujardin / Oxmoor House

Your step-by-step guide to baking light, fluffy muffins perfect for complementing any soup bowl.By: James Briscione

Love Your Lumps

Photo: Hélène Dujardin / Oxmoor House

Making a great muffin is a lot like the first few years working in a professional kitchen—you’re going to take some lumps. Whether it’s that tray of bread that toasted just a little too long, or knocking that perfectly finished sauce over at just the wrong time, there are bound to be a few bumps (or lumps!) on the road to muffin greatness. You can accept and learn from them or toss in your side towel and walk off discouraged. If you want to bake muffins that are tender and perfectly moist, learn to take your lumps and continue reading.

Your Mise En Place

Photo: Hélène Dujardin / Oxmoor House

WET:
Buttermilk
Olive oil
Large egg, lightly beaten
Cooking spray

DRY:
All-purpose flour
Yellow cornmeal
Sugar
Salt
Red pepper

LEAVENING AGENTS:
Baking powder
Baking soda

MIX-INS:
Parmigiano-Reggiano cheese, grated
Fresh chives, finely chopped

EQUIPMENT NEEDED:
Small bowl
Large bowl
Whisk
Spoon
Muffin tin
Wooden pick
Wire cooling rack

1. Mix your wet ingredients.

Photo: Hélène Dujardin / Oxmoor House

Preheat oven to 400°. Combine fat-free buttermilk, olive oil, and an egg in a small bowl.

Resist using your handheld or stand-up mixer for muffin batter. It is best stirred by hand.

2. Add dry ingredients.

Photo: Hélène Dujardin / Oxmoor House

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, yellow cornmeal, sugar, baking powder, baking soda, salt and red pepper in a large bowl, stirring well with a whisk.

The key to a nice even crumb—and no tunnels or air pockets—is all in the mixing. For the best results, stir “wet” and “dry” ingredients together gently, and quit before you think you’re finished.

3. Stir in milk.

Photo: Hélène Dujardin / Oxmoor House

Make a well in center of flour mixture. Add milk mixture; stir just until moist. Stir in 2 ounces cheese (about 1⁄2 cup) and 2 tablespoons chives.

Don’t be tempted to stir and stir until the batter is perfectly smooth; you’ll end up with muffins that are tough, almost bread-like. It’s a gently stirred batter that yields the perfect muffin.

4. Fill the pan.

Photo: Hélène Dujardin / Oxmoor House

Spoon batter into 12 muffin cups coated with cooking spray.

Be sure not to overfill your muffin cups—they should be filled between two-thirds and three-fourths full for perfectly peaked muffins rather than ones that spill over their tops. (A great batter means nothing if half of it winds up on the floor of your oven!)

5. Let it bake.

Photo: Hélène Dujardin / Oxmoor House

Sprinkle muffins evenly with remaining 1 ounce cheese and remaining 1 tablespoon chives. Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tin; cool on a wire rack.


Recipe Summary

  • ½ pound bulk pork sausage
  • 12 eggs
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper, or to taste
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ½ cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.

Heat a large skillet over medium-high heat and stir in sausage cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes drain.

Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.

Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.


3/4 cup yellow cornmeal
1 1/4 cup self rising flour
1/2 cup sugar
2 large eggs
2 tablespoons honey
3/4 cup buttermilk
1/2 cup unsalted butter, melted and cooled

Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan or line with paper liners.

Combine the cornmeal, flour, and sugar in a large bowl until well mixed.

In another bowl, whisk the eggs until beaten then whisk in the honey and buttermilk until completely incorporated.

While stirring slowly, add the buttermilk mixture and the melted butter to the flour. Do not overmix, stir until just mixed (there will be lumps).

Spoon the batter into the muffin pan, filling each about 3/4ths full.

Place in the oven and bake at 350 degrees F for 18-20 minutes or until the muffins are set and the tops are lightly golden.

Remove from the oven and let cool in the pan for 2-3 minutes then serve warm or let cool on a wire rack.


Tips on baking this corn muffin recipe

This corn muffins recipe is so easy to make: simply mix the dries, mix in the wet ingredients, and bake! It’s pretty hard to mess up, actually! That said, here are a few notes on the process to scan before you make the cornbread muffins recipe:

  • The muffin cups will be very full. That’s what’s intended! It makes for nicely fluffy muffin tops.
  • Bake until the center springs back when you touch it. You can also do the toothpick test: a few crumbs clinging to the toothpick are ok.

Generally you need to bake the muffins for about 18 to 20 minutes, but this varies from oven to oven. Use a toothpick to test if they are done. If the toothpick comes out clean, pull them out of the oven immediately. Muffins generally cook for less time than corn bread because they are individually smaller. It's very important to cool the muffins on a cooling rack. If you place them on top of the oven or even on a counter, where cooler air cannot get to the bottom of the pan, they continue to cook. This can dry out the corn muffins.

For corn muffins to be moist, you must include ingredients that add moisture to the muffin. One easily accessible ingredient is canned cream corn. It is extremely inexpensive and easy to find, and adding just 2/3 cup of creamed corn to a batch of nine corn muffins can make them turn out moist. Adding just 1/2 cup of sour cream to your corn muffin recipe adds moisture as well. The creaminess of the sour cream makes for delicious, soft muffins.


Maple Corn Muffins

These tender/crumbly corn muffins are flavored both by the natural sweetness of corn itself, and with dark maple syrup.

Ingredients

  • 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (170g) yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (227g) milk
  • 1/4 cup (78g) maple syrup, strong/dark grade A preferred
  • 1/2 to 3/4 teaspoon maple flavor, optional
  • 1 large egg
  • 8 tablespoons (113g) unsalted butter, melted, cooled

Instructions

Preheat the oven to 400°F. Lightly grease the 12 wells of a standard muffin pan. Or line them with papers and grease the papers.

Weigh your flour and cornmeal or measure them by gently spooning them into a cup, then sweeping off any excess.

In a medium-sized bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

In another bowl or large measuring cup, whisk together the milk, maple syrup, maple flavor, and egg.

Perfect your technique

Maple Corn Muffins

Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Once everything is barely combined, stir in the melted butter there's no need to beat, just stirring is fine.

Scoop the batter into the prepared pan, filling the muffin cups about 2/3 full.

Bake the muffins for 15 to 18 minutes, until one of the center muffins tests done: the top should spring back lightly, and a toothpick inserted into the center should come out clean, or with just a few moist crumbs clinging to it.

Remove the muffins from the oven, and as soon as you can safely handle them, transfer them to a rack. Serve warm, or at room temperature.

Store muffins tightly wrapped at room temperature for several days freeze for longer storage.


Preparation

Step 1

Preheat oven to 400°. Generously coat a standard 12-cup muffin pan with nonstick spray.

Step 2

Whisk flour, cornmeal, sugar, baking powder, baking soda, kosher salt, and pepper in a large bowl. Stir in 1½ cups corn.

Step 3

Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk, and butter.

Step 4

Create a well in the center of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined.

Step 5

Divide batter among prepared muffin cups. Top with remaining ½ cup corn, then sprinkle with sea salt.

Step 6

Bake muffins, rotating pan halfway through, until tops are golden brown and a tester inserted into the center comes out clean, 18–20 minutes. Let cool slightly in pan. Transfer muffins to a wire rack and eat while warm or let cool completely.

Step 7

Do Ahead: Muffins can be made 1 day ahead. Store in an airtight container at room temperature.

How would you rate Extra-Corny Cornbread Muffins?

Turn out so well. Everybody loves it. I followed the recipe with reduced salt. Great tasty corny muffin.

I love these! The corn kernels are a nice touch.

WAY TOO SALTY! I love salt and tend to over salt my food. This is absurdly salty and I did not even add the salt on top. Additionally, the corn on top, push it into the dough or it just gets dried up and falls of the minute you touch the muffin. I used honey and only half the amount so the sweetness was perfect. The muffins are moist and rustic. I think they would be really good if it wasn't inedible because of the salt - so disappointed. BEWARE - very very thick batter - but don't worry comes out perfect texture.

These are GREAT. I followed the recipe exactly and it produced a wonderfully corny muffin. They were satisfying for breakfast (I made these early on a Sunday morning) and also later in the day with green chili. Try these. You won't be sorry!

So good! Subbed buttermilk for milk and whole fat Greek yogurt for sour cream and it came out great. Made 12 muffins (used paper liners so maybe a bit smaller than they would’ve been going straight into the tin) plus a mini loaf which I baked for an additional 8 minutes. Delicious!

extremely delicious, solved my cornbread cravings in a pinch. subbed whole milk greek yogurt for sourcream, and i used Bob's Red Mill Stoneground Corn Flour in place of cornmeal. the corn flour is apparently a much finer blend, and it produced an extremely moist, tender crumb which a distinctively nutty corn taste. added a splash of lemon juice into the whole milk to mimic buttermilk. also added a tonnnn of black pepper as per molly's recco in the video recipe and i think it paid off. LOVE THIS RECIPE! 10/10.

First of all: These are really nice. A bit too sweet for my taste but still nice. Btw, I ate them with home-made parsley-garlic butter and it was delicious! Adressing a couple of issues mentioned in other posts, plus a couple of tips: 1. "Regular" rock salt is a lot stronger than kosher salt, so only use about half (1 1/8tsp). That was the perfect amount for me. 2. I used a little bit less pepper because I ran out (about 1-1.25 teaspoon) and it wasn't too much. 3. For every German out there: Use type 550 flour, which should be similar to the US AP flour. The result was a bit more "liquid-ey" than what's shown in the video and I baked the muffins a bit longer (22-23 minutes in total) but they still turned out great. 4. I used an normal-sized ice cream scoop, which gave me exactly 16 muffins but either my muffin trays are too small or my scoop's too big: The muffins "merged". Next time I'm going to leave a gap at the top (maybe about 1/4"). 5. Cooking spray isn't sold at my regular store, so I brushed the muffin trays with cooking oil. Never again, they stuck really bad! Next time I'm going to use my silicone muffin cups (without muffin trays) or paper cups (with muffin trays) again!

I didn’t have any sour cream and didn’t want to make a trip to the grocery store for 1 item so I subbed with canned coconut cream. Because the consistency of the coconut cream is thinner than sour cream, the muffins didn’t rise up as much as the BA video. However, it was still delicious, crunchy, crumbly and I loved how the coconut cream added a nice aroma. I’d probably cut down on the milk next time id I decide to swap coconut cream for sour cream. Otherwise, delicious!

I used to think those free Boston Market cornbreads were the GOAT, but this is a TOTAL upgradee <3

Very good recipe! I used greek yogurt instead of sour cream since sour cream is very hard to find where I live and the muffins turned out great! I wholeheartedly recommend making them!

heck yeah. this recipe rocks! it was super simple and easy to follow. I eyeballed the salt and pepper and added a little paprika. I also added some chopped jalepeno and shredded cheddar cheese and topped them with a little more cheese and it was sooooooo frickin good. Thank you molly!

Wayyyyy too much pepper, you could literally see it in the muffin. I did like the idea of having actual corn incorporated, but if I were to remake I would drastically decrease the amount of pepper.

These were delicious and easy to make! Based off other reviews and a test run, I skipped the salt and corn on top. Wasn't a fan of how the corn looked but I did include it in the batter. Also added finely chopped rosemary and baked in a loaf pan with a sprig of rosemary on top :)

Yup all the rest of the comments basically sum it up--an amazing recipe that will have you getting thirds. Made this for people who had never even heard of corn bread and they fell in love. I used one can of creamed corn instead of the whole kernels from 2 corns just because that's what I'm used to with corn bread and it worked well! Also, used yoghurt instead of sour cream and soy milk instead of milk and it turned out awesome!


Corn Muffins

Things have been extra busy lately in my house. Leaving the house early in the morning and coming home hungry. I spend my drive home thinking of what I will make that evening. Today, I decided that I would take the time to make my mornings a little less hectic by making a batch of muffins for breakfasts throughout the week. I decided on corn muffins and searched my trusty Joy of Cooking when I got home. After reading a few, I decided to wing it and cobble a couple different ones together to make the texture and sweetness level I was craving.

After a long busy day, most people wouldn’t want to spend a lot of time in the kitchen but, for me, that is the most relaxing time of my day. I love the feeling of calm that comes over me in the kitchen. It is like there is nothing I can’t do, nothing I can’t fix, when I getting in the mood to cook.This isn’t because of an over inflated sense of confidence in the kitchen but rather a love of learning and experiencing new foods. I am by no means a trained chef or even a well rounded amateur. I just love food. Cooking it, eating, and, most importantly, sharing it with others. I make it my mission to learn the most about I can about the foods I love and keep on discovering new ones.

I love the sweetness that corn brings as both a savory or sweet ingredient. With the garden in full swing, the Roomies and I have been eating a lot of corn. Roasted, steamed, in soups and fried rice, every which way. You would think I would get sick of it…Nope! I just love it more and more. So much so that I made corn muffins to keep the theme going. These are buttery, slightly sweet muffins full of flavor to start the day off right (or to eat as a midnight snack with some berries and ice cream!). I can’t wait to have one of these in the car tomorrow morning! Maybe I will even top it with some Papaya Jam. Yum!


Questions? Comments?

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Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a good Olive Garden breadstick recipe was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested homemade Olive Garden breadstick recipe. Also check out our Olive Garden Italian salad dressing recipe.

Menu Description: "Tender, crispy wild gulf shrimp tossed in a creamy, spicy sauce."

Bonefish Grill proudly refers to this appetizer as the "house specialty." And why not, it's an attractive dish with bang-up flavor, especially if you like your food on the spicy side. The heat in this Bang Bang Shrimp recipe comes from the secret sauce blend that's flavored with chili garlic sauce, also known as sambal. You can find this bright red sauce where the Asian foods in your market—and while you're there, pick up some rice vinegar. Once the sauce is made, you coat the shrimp in a simple seasoned breading, fry them to a nice golden brown, toss them gently in the sauce, and then serve them up on a bed of mixed greens to hungry folks who, hopefully, have a cool drink nearby to mellow the sting.

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As you can guess, the main ingredient in a Krispy Kreme doughnut is wheat flour, but there is also some added gluten, soy flour, malted barley flour, and modified food starch plus egg yolk, non-fat milk, flavoring, and yeast. I suspect a low-gluten flour, like cake flour, is probably used in the original mix to make the doughnuts tender, and then the manufacturer adds the additional gluten to give the doughnuts the perfect framework for rising. I tested many combinations of cake flour and wheat gluten, but found that the best texture resulted from cake flour combined with all-purpose flour. I also tried adding a little soy flour to the mix, but the soy gave the dough a strange taste and it didn't benefit the texture of the dough in any way. I excluded the malted barley flour and modified food starch from the Krispy Kreme original glazed doughnut recipe since these are difficult ingredients to find. These exclusions didn't seem to matter because the real secret in making these doughnuts look and taste like the original lies primarily in careful handling of the dough.

The Krispy Kreme original glazed doughnut recipe dough will be very sticky when first mixed together, and you should be careful not to over mix it or you will build up some tough gluten strands, and that will result in chewy doughnuts. You don't even need to touch the dough until it is finished with the first rising stage. After the dough rises for 30 to 45 minutes it will become easier to handle, but you will still need to flour your hands. Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting. When each doughnut shape is cut from the dough, place it onto a small square of wax paper that has been lightly dusted with flour. Using wax paper will allow you to easily transport the doughnuts (after they rise) from the baking sheet to the hot shortening without deflating the dough. As long as you don't fry them too long—1 minute per side should be enough—you will have tender homemade doughnuts that will satisfy even the biggest Krispy Kreme fanatics.



Comments:

  1. Stephen

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  3. Ayo

    Aside from repetition, it's not bad overall.

  4. Tak

    I think it is the lie.

  5. Daigor

    And so it also happens :)

  6. Amoux

    Well, and what further?

  7. Joey

    I think it is - a serious mistake.



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