Best 2 Buttery Corn Muffins Recipes

Indulge in the delightful aroma of freshly baked Buttery Corn Muffins, a culinary masterpiece that combines the sweetness of corn with the richness of butter. These muffins are not just any ordinary treat; they are a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. With a golden-brown exterior and a soft, moist interior, these muffins are the perfect accompaniment to your morning coffee or afternoon tea. Whether you prefer them plain or adorned with sweet or savory toppings, these Buttery Corn Muffins are sure to become a staple in your baking repertoire.

The article features two enticing recipes to cater to your culinary preferences. The Classic Buttery Corn Muffins recipe embodies the essence of simplicity, allowing the natural flavors of corn and butter to shine through. For those who crave a touch of sweetness, the Blueberry Buttery Corn Muffins recipe incorporates plump, juicy blueberries, transforming these muffins into a delightful burst of flavor in every bite.

Both recipes are meticulously explained with step-by-step instructions, ensuring that even novice bakers can achieve muffin perfection. From gathering the necessary ingredients to mixing, baking, and enjoying the final product, each step is clearly outlined to guarantee a successful baking experience.

Furthermore, the article provides helpful tips and variations to elevate your muffin-making skills. Discover how to achieve the perfect muffin texture, explore creative topping ideas, and learn how to store and freeze these muffins for future enjoyment. With this comprehensive guide, you'll be able to impress your family and friends with your newfound muffin-making prowess.

Check out the recipes below so you can choose the best recipe for yourself!

RICH AND BUTTERY CORN MUFFINS

Rich and Buttery Corn Muffins image

Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They'll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.

Provided by Melissa Clark

Categories breakfast, breads, side dish

Time 40m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 cup/255 grams unsalted butter (2 sticks), melted and cooled, plus more for greasing the pan
2 cups/240 grams coarse or stone-ground cornmeal
1 1/2 cups/190 grams all-purpose flour
2/3 cup/165 grams granulated sugar
1 1/2 tablespoons baking powder
1 teaspoon fine sea salt
1/4 teaspoon baking soda
1 cup/240 milliliters sour cream or whole-milk Greek yogurt
1/2 cup/120 milliliters whole milk
2 large eggs, at room temperature
Demerara sugar, as needed
Softened butter, for serving

Steps:

Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.

BUTTERY CORN MUFFINS

Buttery Corn Muffins image

I love these corn muffins for their light texture and sweet, buttery taste. They're great served hot from the oven with butter and honey for breakfast, and I've even baked them in mini muffin pans and served them for tea.

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2/3 cup self-rising flour
1/3 cup yellow cornmeal
2 tablespoons sugar
1 egg
1/2 cup 2% milk
2 tablespoons canola oil
1/4 teaspoon vanilla extract
1/2 teaspoon butter flavoring

Steps:

In a large bowl, combine the flour, cornmeal and sugar. In a small bowl, combine the egg, milk, oil, vanilla and butter flavoring. Stir into dry ingredients just until moistened., Fill greased muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 154 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 182mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

For the best results, use fresh corn kernels. If using frozen corn, thaw it completely before using.
To make sure the muffins are cooked through, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
These muffins are best served warm, but they can also be stored at room temperature for up to 3 days or frozen for up to 2 months.
To freeze the muffins, place them in a single layer on a baking sheet and freeze for 1 hour. Then transfer the muffins to a freezer bag and store for up to 2 months.
To reheat the muffins, thaw them overnight in the refrigerator or microwave them on high for 30 seconds at a time until heated through.

Conclusion:

Buttery corn muffins are a delicious and easy-to-make snack or side dish. They are perfect for potlucks, picnics, or just a quick breakfast or lunch. With their sweet and savory flavor, these muffins are sure to be a hit with everyone who tries them. So next time you are looking for a tasty and satisfying treat, give these buttery corn muffins a try!