Best 9 Cheesy Mini Corn Muffins Recipes

CHEESY MINI CORN MUFFINS

Steps:

• Preheat oven to 325°F.
• Mix yogurt and oil in a mixing bowl. Add eggs, sugar and mix. Add corn, cheese, flour, corn meal, baking powder and salt.
• Mix until all ingredients are moistened.
• Lightly spray mini muffin cups.
• Fill each cup with about 1 tbs mixture.
• Bake for 13 to 15 minutes or until toothpick comes out clean.
• Remove from pan.

CHEESY CORN MUFFINS

Steps:

• In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack.

CHEDDAR CHEESE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
• Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.

MINI CORN MUFFINS

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened., Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

CORNBREAD MUFFINS WITH CHEDDAR CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHEESY CORN MUFFINS

Steps:

• Preheat oven to 400.
• Grease muffin pans.
• Blend corn, egg, milk, sugar, and cheese well.
• Add muffin mix blend again.
• Let batter rest for 4 minutes.
• Fill muffin pans 1/2 full.
• Sprinkle on flax seed if used.
• Bake for 15-20 minutes or until brown.

SAVORY CHEESE CORNBREAD MUFFINS

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Grease a muffin tin or spray with baking spray.
• In a medium mixing bowl combine the flour, baking powder, table salt, sugar, and cornmeal. Blend well. Stir the shredded cheese into the flour mixture.
• In a separate bowl, whisk the egg. Add the milk and the melted butter or shortening and whisk to blend.
• When the oven has completely preheated, stir the egg and milk mixture into the flour mixture just until blended.
• Immediately fill the prepared muffin cups about two-thirds full and bake in the preheated oven for 17 to 22 minutes, or until golden brown.
• If desired, brush more melted butter over the tops of the hot muffins as soon as they come out of the oven.
• Enjoy!

CORN MUFFINS

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.

CHEESY CORNBREAD MUFFINS WITH HOT HONEY BUTTER

Steps:

• Prepare the hot honey butter: In a small bowl, stir 1/2 cup/1 stick softened butter with the honey and chipotle en adobo sauce. Refrigerate while muffins bake.
• Heat the oven to 400 degrees, and generously grease the cups of a 12-cup muffin tin.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.
• In a small saucepan, melt the remaining 1/2 cup/1 stick softened butter over low heat. In a medium bowl, whisk together the milk, sour cream, eggs, melted butter and the minced chipotle chiles, if using.
• Pour the wet ingredients into the dry ingredients, and stir using a rubber spatula until almost combined but still a little lumpy. Fold in the Cheddar and scallions, and stir until just combined.
• Transfer the muffin batter in 1/4-cup portions to the prepared muffin tin. Top each muffin with a jalapeño slice, if desired, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. Let cool 5 minutes in the muffin tins before carefully transferring to a wire rack, running a knife around the rims to release the muffins, if necessary. Serve warm or at room temperature, with honey butter.