Best 6 Corn Cheddar And Sun Dried Tomato Muffins Recipes
**Dive into a flavor-packed journey with our delectable Corn, Cheddar, and Sun-Dried Tomato Muffins!**
These muffins are a harmonious blend of sweet corn, sharp cheddar cheese, and tangy sun-dried tomatoes, perfectly balanced in every bite. Whether you're seeking a savory breakfast treat, a delightful snack, or an easy side dish, these muffins deliver on all fronts.
Our collection features three enticing recipes to cater to your preferences. The classic Corn and Cheddar Muffins are a timeless favorite, offering a comforting combination of sweet corn and melted cheddar cheese. For a zesty twist, try our Corn and Sun-Dried Tomato Muffins, where the sun-dried tomatoes add a burst of umami and tanginess. And for those who love a cheesy delight, our Corn, Cheddar, and Sun-Dried Tomato Muffins combine the best of both worlds, bringing together all three ingredients in a symphony of flavors.
All our recipes share a commitment to simplicity, using everyday ingredients and straightforward instructions. Whether you're a seasoned baker or just starting out, these muffins are easily achievable and sure to impress. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure that will leave you craving more!
CORN, CHEDDAR, AND SUN-DRIED TOMATO MUFFINS
Three of my favorite foods bound together in yumminess. I like to halve the muffins, toast them and then spread lots of butter on them
Provided by Mirj2338
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Butter a 12-cup muffin tin.
- Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl and mix well.
- Add the cheese, sun-dried tomatoes, and scallions and toss well.
- Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
- Add the wet ingredients to the dry and mix together just until a soft dough forms.
- (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter.
- Bake until the tops start to brown slightly, 20 to 25 minutes.
- Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
- Serve warm or at room temperature.
- Cover and refrigerate for at least 2 hours or up to 2 days.
GARLIC AND SUN-DRIED TOMATO CORN MUFFIN
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 16 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Grease 2 muffin tins.
- In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.
HERB & SUN-DRIED TOMATO MUFFINS
Mom served these muffins instead of bread or buns. Now I make them to serve with soup or chili. - Betsy King, Duluth, Minnesota
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, mix first 7 ingredients. In another bowl, whisk egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in cheese and tomatoes., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 161 calories, Fat 8g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 277mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
GARLIC AND SUN-DRIED TOMATO CORN MUFFINS
I love corn muffins, so I'm always looking for new twists on the old standby, which can be kind of bland. These have the surprise of little flecks of sun-dried tomatoes and tender corn kernels, and the garlic makes them so rich they don't need butter or another topping.
Yield makes 16 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Insert paper liners in 16 muffin cups or grease the tins.
- In a large bowl, combine the corn, muffin mix, garlic, and sun-dried tomatoes. Stir to combine. Mix in the buttermilk, sour cream, and eggs and stir just until combined.
- Spoon the mixture into the muffin tins, filling up the cups about halfway. Bake until golden brown on top and a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes.
CORNBREAD MUFFINS WITH CHEDDAR CHEESE
This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It's a keeper!
Provided by Cinderella
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 23.1 g, Cholesterol 36.5 mg, Fat 8.7 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 248.3 mg, Sugar 3.7 g
SUN-DRIED TOMATO MUFFINS
Muffins with a Mediterranean flavour. I got this recipe on a little card printed by Riverina, the sundried tomato people :o)
Provided by Tomboy
Categories Quick Breads
Time 45m
Yield 12 1/2 cup muffins
Number Of Ingredients 10
Steps:
- Place sundried tomatoes in a bowl, cover with boiling water and allow to soak for 30 seconds or until softened.
- Drain and allow to cool.
- Place flours in a bowl, add tomatoes, olives, corn, cheese and rosemary.
- Mix to combine.
- Place buttermilk, oil and egg in a bowl and whisk to combine.
- Add to dry ingredients, mix until just combined.
- Spoon mixture into muffin pan.
- Bake for 20 minutes 190 deg celsius.
Nutrition Facts : Calories 198.9, Fat 9.4, SaturatedFat 3.2, Cholesterol 29, Sodium 289, Carbohydrate 22.8, Fiber 2.8, Sugar 4.3, Protein 7.8
Tips:
- To ensure even cooking, ensure that the oven is preheated before baking.
- Use fresh corn kernels for the best flavor and texture.
- If you don't have sun-dried tomatoes, you can substitute chopped fresh tomatoes or omit them altogether.
- Feel free to add other ingredients to your muffins, such as chopped bacon, diced ham, or shredded cheese.
- For a sweeter muffin, add a tablespoon or two of sugar to the batter.
- If you want a crispier muffin, brush the tops with melted butter before baking.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
Conclusion:
These corn cheddar and sun-dried tomato muffins are a delicious and easy-to-make snack or breakfast option. They're perfect for a quick grab-and-go meal or for packing in lunches. With their combination of sweet corn, savory cheddar cheese, and tangy sun-dried tomatoes, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying snack or breakfast, give these corn cheddar and sun-dried tomato muffins a try.
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