#Corn Bread Muffins

throw away the jiffy and make this instead - my Easy Cornbread Muffins recipe are made with only 6 ingredients that you already probably already in your pantry and fridge: cornmeal, flour, sugar, eggs, milk and honey! They bake in 20 minutes and come out perfectly balanced; with a hint of sweet, plus they’re moist and crumbly. My recipe makes 12, and I can eat all of them in one sitting 😅. And my kids couldn’t keep their hands off them either. You may want to double it, just in case! Let me know if you want the full recipe details and I’ll send it to you! easy cornbread recipes, homemade recipes, cooking from scratch, #cornbreadmuffins #homemaderecipes #easyfamilyrecipes

honey cornbread muffins 🍯 🌽 so easy to make!🤍🤎comment COZY and i’ll DM you the recipe. these took a few tries to get right but the result was worth it. perfectly domed, fluffy, slightly sweet, very savory with a crunchy top. 🤌🏽

Cornbread does not get enough love! 😍 There is nothing better than warm cornbread drenched in butter and honey. Literally soul soothing. These soft, sweet and buttery, melt in your mouth cornbread muffins might already be my favorite fall bake. 🍯 Seriously they are insanely good and I’m gonna need you to make them, okay? Thank you, love you! HONEY CORNBREAD MUFFINS 2 cups (280g) 1:1 gluten-free flour 1 1/2 cups (228g) yellow cornmeal 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt 1/2 cup unsalted butter, melted 1/4 cup canola oil 3/4 cup granulated cane sugar 2/3 cup honey 3 large eggs, room temp 2 cups buttermilk coarse sugar for sprinkling DIRECTIONS: 1. Preheat the oven to 425°F. Prepare a 12 cup muffin tin with muffin liners. 2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Set aside. 3. In a large bowl combine the melted butter and the oil. Add in the sugar and honey, whisking to combine. 4. Whisk in the 3 eggs, one at a time. Then add the buttermilk and whisk everything together till fully combined. 5. Add your dry ingredients to the wet ingredients. Whisk until just combined. The batter will have some lumps and that’s fine. 6. Distribute the batter evenly amongst the muffin cups. Sprinkle the tops generously with coarse sugar. 7. Place in the oven and bake for 5 minutes at 425°F, then without opening the oven, turn the temp down to 350°F and bake for an additional 20-25 minutes or until the tops are a deep golden and a toothpick inserted into the center of a muffin comes out clean. 8. Remove from oven and let the muffins cool in the pan for about 10-15 minutes before enjoying. Serve warm with LOTS of butter. No skimping out. 👀🧈

After two weeks and seven test batches, I finally perfected the recipe for bakery-style corn muffins with the ultimate dome! By tweaking the flour-to-cornmeal ratio and adding the right balance of ingredients, I’ve created a muffin that’s tall, tender, and perfectly sweet💥🍞 Comment “recipe” and I’ll send you a DM with the recipe and a link to my favorite muffin pans! #food #foodblogger #dessert #michiganblogger #bakery #bakinggoals #ohmyyum #recipes #recipe #recipedeveloper #easyrecipe #bakingtips #bakinghacks #womanownedbusiness #cornmuffins #cornbreadmuffins https://thefirstyearblog.com/corn-muffins/

These Honey Butter Cornbread Muffins are great to serve this season and any season when you need a good bread to go along with your meals. They’re simple to make and enjoyable! Notes: •For best recipe accuracy I recommend weighing the cornmeal, flour, and sugar in grams on a food scale. •Fluff the flour before measuring. •Noted Products used: Yellow Cornmeal - Quaker Yellow Cornmeal Unbleached All-Purpose Flour - King Arthur Unbleached All-Purpose Flour Ingredients: •250g Yellow Cornmeal, ( about 1 ⅔ cup) •85g Unbleached All Purpose Flour, (about ⅔ cup) •115g Granulated White Sugar, (about ½ cup + 1 tbsp) •1 tbsp (13g) Baking Powder •½ tsp (3g) Fine Sea Salt •1 cup (8floz/ 240ml) Whole Buttermilk •½ cup (113g/1 stick)Unsalted Butter, melted & cooled •2 Large Eggs (100g), room temperature •¼ cup (55g) Sour Cream Honey Butter: •4 tbsp (56g) Unsalted Butter, softened •4 tbsp (85g) Honey Instructions: 1. Preheat oven to 400F 2. For dry ingredients, in a large mixing bowl combine sift in the flour. Then, add in Cornmeal, Sugar, Baking Powder, and Salt. Whisk all ingredients together 3. For wet ingredients, in a separate bowl, lightly beat the eggs. Then combine and mix with Buttermilk, melted & cooled Butter, and Sour Cream. 4. Add wet ingredients mixture to dry bowl and fold together until just combined. Be sure to not over mix. Let Batter rest for about 10-15 minutes. 5. For Honey Butter, combine softened butter and honey in a small bowl. Mix together well. 6. Lightly spray a 12-cup muffin baking tray with non-stick cooking spray. Fill each muffin cup with about ¼ cup of the batter (about 65g). Once all of the batter is in each muffin cup, lightly tap the bottom of the tray against a counter surface a few times to ensure the batter is even. 7. Bake for about 11-13 minutes. Muffins should be golden brown in color. To test to see if the muffins are done, you can place a toothpick through the center of one, if it comes out clean the muffins are done baking. 8. Once muffins are done baking, immediately brush Honey Butter over each muffin and allow the muffins to cool down for at least 5 minutes before serving.

Soft, cozy, and golden corn muffins 🌽✨ Simple ingredients, big flavor. 🌽 Ingredients: 360g all-purpose flour 156g fine ground yellow cornmeal 99g granulated sugar 2TBsp baking powder 1tsp salt 3 large eggs 240g buttermilk 113g unsalted butter, melted and cooled 118ml olive oil 120g honey 1️⃣ In a bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined. 2️⃣ In a separate bowl, whisk the eggs, buttermilk, melted butter, oil, and honey. 3️⃣ Add the dry ingredients to the wet ingredients and mix just until combined. The batter will be thick. 4️⃣ Cover and refrigerate the batter for 30 minutes. 5️⃣ Preheat the oven to 360°F (182°C). 6️⃣ Scoop the batter into a lined muffin pan and bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Save this recipe for later and tell me…sweet or savory corn muffins? 👇🏻 #cornmuffin #muffintime #homamade

CORN MUFFINS 🌽💛 Ingredients: 3/4 cup cornmeal 1 1/2 cup all purpose flour 1 tbsp baking powder 1/2 tsp salt 3/4 cup milk 2 large eggs 1/2 cup melted butter, unsalted 3/4 cup white sugar 1 cup cream of corn 1/2 cup whole corn kernels . . . #russelfoodstory #igreels #asmr #cooking #cookingathome #easyrecipe #cookingasmr #asmrvideo #foodoftheday #recipeoftheday #foodstagram #foodiesofinstagram #igfood #cookingram #reels #reelsinstagram #yummyph #tasty #tastyfood #buzzfeedfood #foodvlog #foodvlogger #tastemademedoit #discover #explore

corn muffins 🌽 recipe below! growing up i used to love one specific brand of corn muffins and particularly their crunchy tops - here’s my adult rendition (just as good!!) • ingredients: * 1 cup yellow cornmeal * 1 cup all-purpose flour * ½ cup granulated sugar * 1 Tbsp baking powder * ½ tsp baking soda * ½ tsp salt * 1 cup buttermilk (room temp) * ½ cup unsalted butter, melted & slightly cooled * 2 large eggs * 1 tsp vanilla extract • instructions 1. preheat oven to 425°F. line a 12-cup muffin tin with paper liners or grease well. 2. in a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. 3. in another bowl, whisk buttermilk, melted butter, eggs, and vanilla until smooth. 4. fold wet ingredients into dry until just combined - don’t overmix. 5. divide batter evenly into muffin cups, filling about ¾ full. top each one with some coarse sugar for crunch. 6. bake at 425°F for 5 minutes, then (without opening the oven) lower the temperature to 375°F and continue baking 12–15 minutes, until tops are puffed and golden and a toothpick comes out clean. 7. let cool a few minutes before serving. enjoy!! • • easy recipe, corn muffins from scratch, home cook, home cooking, home baking, home baker, baking at home, muffin recipes, fall recipes, fall baking ideas

If you like #jiffycornbread, you’ll love my Homemade Honey Butter Cornbread Muffins #fromscratch #cornbread #honeybutter #foryou #explore #muffins

Buttery Corn Muffins⁣ These corn muffins are my favorite. They’re buttery, sweet, and easy to make. Enjoy!⁣ ⁣ 1 cup all-purpose flour (4 ½ ounces; 125 grams)⁣ 1 cup finely ground cornmeal (5 ½ ounces; 155 grams)⁣ ½ cup granulated sugar (3 ½ ounces; 100 grams)⁣ 1 tablespoon baking powder⁣ ½ teaspoon salt⁣ ¾ cup milk (6 ounces; 170 grams)⁣ ½ cup butter, melted and slightly cooled (4 ounces; 113 grams)⁣ 2 large eggs⁣ ⁣ ⁣ Preheat oven to 375℉. Line a 12-cup muffin pan with paper liners or grease with cooking oil. Spray the top of the pan lightly with nonstick cooking spray to keep the muffins from sticking.⁣ ⁣ In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk, melted butter, and eggs. Stir until smooth. The batter will be thick.⁣ ⁣ Spoon batter into prepared muffin cups, filling them about ⅔ full.⁣ ⁣ Bake until lightly golden brown, about 20 minutes.⁣ ⁣ Let the muffins cool in the pan for about 5 minutes and then transfer to a wire rack.⁣ ⁣ #muffins #baking #cornmuffins #breakfast

Jalapeño Cheddar Corn Bread Muffins 🌶️ This is one of my favourite recipes that brings me back to my childhood. My dad used to make incredible chili and would pair it with warm, savoury corn bread. I love dipping the corn bread into my chili and the combination of the cheddar and jalapeno’s with the warm robust chili flavour is a absolute win in my books! I hope you love this recipe as much as we do! They are incredible easy to make, and require little ingredients. You can change the flour to gluten free and works just as good. Ingredients: 1 cup all purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/3 cup finely ground cornmeal 3 tbsp sugar 1/2 tsp salt 1/4 cup butter, melted and cooled 1 large egg 3/4 cup cream 1 cup cheddar cheese, shredded 3/4 cup corn kernels (fresh, or canned) 2 green onions, chopped 2 jalapeños, 1 chopped and 1 sliced Directions: 1. Preheat oven to 350 degrees F. Spray muffin tin with oil. Set aside. 2. In a large bowl, mix together flour, baking soda, baking powder, cornmeal, sugar, and salt. 3. In a separate bowl, combine butter, cream & egg. Add dry mixture to wet mixture. Do not over mix. 4. Gently fold in corn, green onions, chopped jalapeño & cheese. Fill muffin tins and top each muffin with a jalapeño slice. 5. Bake in oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. 6. Serve warm with a bowl of hot chili. Eat and enjoy!

🌽 🍞 Take your cornbread muffins to the next level with a simple yet delightful touch – a drizzle of honey! As you pull those golden, fluffy muffins out of the oven, let them cool for a few minutes, then generously drizzle honey over the tops. The warmth of the freshly baked muffins will make the honey melt ever so slightly, seeping into every nook and cranny for a burst of sweetness in every bite. 🍯 Not only does the honey drizzle add a touch of sweetness, but it also adds an extra layer of flavor complexity that perfectly complements the savory cornbread. Watch as your family and friends savor each bite, relishing the perfect balance of flavors. Next time you whip up a batch of cornbread muffins, remember this simple tip – a honey drizzle will make all the difference, transforming your already delicious muffins into an irresistible treat that no one can resist! #cornbread #fromscratch #sweettreat #foodvideo #lunchboxideas #snacksaludable #bakingfun #bakingtime #breadbosses #bakingtips #bakingtip #bakingtipsandtricks