Best 7 Barbecued Corn Muffins Recipes

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Indulge in the delightful goodness of Barbecued Corn Muffins, a culinary masterpiece that combines the irresistible flavors of corn, barbecue sauce, and a touch of smokiness. These delectable muffins are not just any ordinary side dish; they are a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. With a moist and fluffy cornbread base infused with the sweet and tangy essence of barbecue sauce, these muffins offer a perfect balance of savory and sweet. The addition of corn kernels adds a delightful crunch and a burst of natural sweetness, while the smoky undertones elevate the overall taste experience. Whether you serve them as a side dish for your next barbecue feast, a hearty breakfast, or a satisfying snack, these Barbecued Corn Muffins are sure to steal the show. Treat yourself and your loved ones to this exceptional culinary delight; dive into the recipe and let the flavors speak for themselves.

Let's cook with our recipes!

CORNBREAD MUFFINS



Cornbread Muffins image

Cornbread is the epitome of Southern food! Turn a skillet of hot cornbread into perfectly portioned muffins, and it's the perfect grab-and-go side at the BBQ. Make a batch of these to take to parties, potlucks, or as a side dish for a weeknight meal. It's the perfect accompaniment to a bowl of soup, stew, or chili.

Provided by Anna Kate

Time 40m

Number Of Ingredients 6

1/4 cup Vegetable oil or shortening
1 large Egg
1 1/2 cups Buttermilk (or 1 1/3 cups milk)
2 cups Martha White® Self-Rising Enriched Yellow Corn Meal Mix
1 teaspoon of salt
Cooking or baking spray

Steps:

  • Preheat oven to 450ºF degrees. Grease a 12-muffin muffin tin and set aside.
  • Add all dry ingredients to a bowl and whisk together. Set aside.
  • Then, whisk an egg in a medium bowl, and add the remaining wet ingredients: vegetable oil, buttermilk, and cornmeal mix.
  • Pour the dry ingredients into the wet ingredients and stir to combine.
  • Evenly fill muffin tins ¾ of the way full with the cornbread batter.*
  • Place in the preheated oven and bake 20 to 25 minutes or until golden brown.

Nutrition Facts : ServingSize 1 grams, Calories 142 kcal, Carbohydrate 17 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 17 mg, Sodium 247 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g

BBQ PORK-STUFFED CORN MUFFINS



BBQ Pork-Stuffed Corn Muffins image

This new American classic-part Chinese pork bun, part corn dog-looked good, tasted great, and felt oh-so-right in my hand. Not only did the warm muffin feel good, but also I was eating cornbread with barbecue pork and my fingers were absolutely spotless!

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 30m

Yield 8

Number Of Ingredients 7

cooking spray
1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 egg
⅓ cup milk
¼ cup shredded pepperjack cheese
1 cup pulled pork in barbeque sauce
¼ cup shredded pepperjack cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Line muffin tin with paper baking cups. Spray each cup with cooking spray.
  • Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
  • Fill muffin cups halfway with batter.
  • Add 1 to 2 tablespoons of pulled pork to each cup.
  • Top with remaining batter.
  • Use the remaining 1/4 of shredded cheese to top each muffin.
  • Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 22.7 g, Cholesterol 52 mg, Fat 10.2 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 3.8 g, Sodium 641.4 mg, Sugar 0.5 g

GRILLED CORN MUFFINS WITH BLUEBERRY-HONEY BUTTER



Grilled Corn Muffins with Blueberry-Honey Butter image

Provided by Bobby Flay

Time 2h10m

Yield 8 servings

Number Of Ingredients 4

1 pound unsalted butter, slightly softened
1 pint ripe blueberries
1/4 cup honey
8 homemade or store bought corn muffins, sliced in 1/2 horizontally

Steps:

  • Place ingredients, except muffins, in a food processor and process until smooth. Place in a ramekin, cover and refrigerate for at least 2 hours.
  • Place the muffins, cut-side down on the grill and grill until golden brown. Remove from the grill and slather with blueberry butter.

CORN MUFFINS



Corn Muffins image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 muffins

Number Of Ingredients 8

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

BARBECUE CORN MUFFINS



Barbecue Corn Muffins image

I used to make these years ago when my children were small and they loved them. I recently ran across the recipe again and decided to make them as an appetizer and they were well received. Also great for lunch/dinner.

Provided by Sassy in da South

Categories     Meat

Time 35m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 12

1/2 lb ground beef
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 (8 1/2 ounce) package cornbread or 1 (8 1/2 ounce) package corn muffin mix
water (amount indicated on corn bread package)
1 -2 egg (use amount as indicated on corn bread package)
2/3 cup shredded cheddar cheese

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain and place in a bowl.
  • Add brown sugar, ketchup, Worcestershire sauce, mustard, salt, pepper and garlic powder.
  • Prepare corn bread mix according to package directions. (The water & egg(s) in ingredients can vary from different mixes, so precise amounts are not indicated in list of ingredients.).
  • Fill greased muffin cups with 2 tablespoons of batter.
  • Top each with 2 tablespoons beef mixture; sprinkle with cheese.
  • Top with remaining corn bread mix.
  • Bake at 400°F for 12-15 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack.
  • Serve warm.
  • Refrigerate leftovers.

Nutrition Facts : Calories 149.2, Fat 6.8, SaturatedFat 2.9, Cholesterol 45.1, Sodium 362.4, Carbohydrate 14.9, Fiber 0.1, Sugar 5.8, Protein 7.1

FARMHOUSE BARBECUE MUFFINS



Farmhouse Barbecue Muffins image

Cheddar cheese, fluffy biscuits and BBQ sauce combine to make these hearty muffins. Try them with ground turkey or other shredded cheeses to vary the flavor. -Karen Kenney, Harvard, Illinois

Provided by Taste of Home

Time 40m

Yield 10 servings.

Number Of Ingredients 7

1 tube (12 ounces) refrigerated buttermilk biscuits
1 pound ground beef
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon cider vinegar
1/2 teaspoon chili powder
1 cup shredded cheddar cheese

Steps:

  • Separate dough into 10 biscuits; flatten into 5-in. circles. Press each onto the bottom and up the sides of a greased muffin cup; set aside. , In a skillet, cook beef over medium heat until no longer pink, 5-7 minutes, crumbling beef; drain. In a small bowl, combine the ketchup, brown sugar, vinegar and chili powder; add to beef and mix well., Divide the meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375° for 18-20 minutes or until golden brown. Cool for 5 minutes before serving.

Nutrition Facts : Calories 1 muffin, Fat 9 g fat (5 g saturated fat), Cholesterol 42 mg cholesterol, Sodium 477 mg sodium, Carbohydrate 21 g carbohydrate, Fiber trace fiber, Protein 14 g protein.

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

Tips:

  • Use fresh corn: Fresh corn has a sweeter and more flavorful taste than frozen or canned corn. If you can, try to use corn that is in season.
  • Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
  • Add a little spice: If you like a little spice, you can add a pinch of cayenne pepper or chili powder to the batter.
  • Don't overcook the muffins: The muffins are done when a toothpick inserted into the center comes out clean. Overcooked muffins will be dry.
  • Serve warm: Barbecue corn muffins are best served warm. You can reheat them in the oven or microwave if necessary.

Conclusion:

Barbecue corn muffins are a delicious and easy-to-make side dish that are perfect for any occasion. They are moist and flavorful, with a slightly sweet and smoky taste. You can customize them to your liking by adding different spices or mix-ins. You will not regret trying this recipe!

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