Best 4 Crab Stuffed Corn Muffins Recipes
Indulge in a delightful culinary journey with our delectable Crab Stuffed Corn Muffins, a harmonious blend of savory flavors and textures that will tantalize your taste buds. These scrumptious muffins are the perfect appetizer, side dish, or even a light meal, showcasing the delicate sweetness of corn, the succulent taste of crab meat, and a medley of aromatic herbs and spices.
Dive into the diverse world of corn muffin variations presented in this article, each offering a unique twist on this classic recipe. From the classic Corn Muffins with their golden-brown crust and fluffy interior, to the indulgent Bacon and Cheddar Corn Muffins bursting with smoky bacon and sharp cheddar cheese, to the zesty Jalapeño Corn Muffins that bring a touch of heat to the party, there's a corn muffin to suit every palate.
But the culinary adventure doesn't stop there. Embark on a culinary adventure with our savory Zucchini Corn Muffins, where the addition of grated zucchini adds a refreshing crunch and a boost of nutrients. Experience a taste of the sea with our Crab Stuffed Corn Muffins, where succulent crab meat takes center stage, enveloped in a creamy, flavorful stuffing. And for a delightful vegetarian option, try our Spinach and Feta Corn Muffins, where tender spinach and tangy feta cheese create a harmonious balance of flavors.
So, prepare to tantalize your taste buds and embark on a delectable journey through the world of corn muffins. From classic to contemporary, sweet to savory, this article has something for every food enthusiast, promising an unforgettable culinary experience.
PIMENTO CHEESE-STUFFED CORN MUFFINS
Freshly baked corn muffins and pimento cheese are hallmarks of the South. But instead of slathering our muffins with the creamy-sharp spread, we decided to stuff them with it. The cheesy center is a welcome surprise.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Stir together the Cheddar, cream cheese, pimentos, onion, cayenne, 1/2 teaspoon salt and several grinds of pepper in a mixing bowl until combined and creamy. Divide the cheese mixture into 12 heaping tablespoons and shape into balls. Chill the balls until firm and cold, about 20 minutes.
- Preheat the oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
- Whisk together the cornmeal, flour, sugar, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, butter and beaten egg and yolk in another medium bowl. Fold the egg mixture into the cornmeal mixture using a rubber spatula, mixing until a slightly lumpy batter just comes together.
- Fill each prepared muffin tin cup about halfway full with some of the batter. Put a chilled cheese ball in each muffin cup, pushing down slightly so the batter swells up around the cheese. Top evenly with the remaining batter (each cheese ball will be completely covered) and dust lightly with cayenne. Bake until golden, about 15 minutes.
PULLED PORK-STUFFED CORNBREAD MUFFINS RECIPE BY TASTY
Here's what you need: milk, unsalted butter, honey, large eggs, all-purpose flour, yellow cornmeal, sugar, baking powder, salt, nonstick cooking spray, pulled pork, cheddar cheese, barbecue sauce, coleslaw
Provided by Alix Traeger
Categories Appetizers
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
- In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
- Spoon about 1 tablespoon of pulled pork in the center of the batter.
- Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
- Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
- Bake for 25 minutes, or until the tops of the muffins spring back when touched.
- Remove the muffins from the tin and top with barbecue sauce and coleslaw.
- Enjoy!
Nutrition Facts : Calories 617 calories, Carbohydrate 77 grams, Fat 29 grams, Fiber 2 grams, Protein 12 grams, Sugar 39 grams
BBQ PORK-STUFFED CORN MUFFINS
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
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
CHEDDAR STUFFED CORN MUFFINS
Provided by Erin Jeanne McDowell
Categories main-dish
Time 45m
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Lightly grease the wells of a 12-cup muffin pan with nonstick cooking spray.
- In a medium bowl, whisk the butter, oil and sugar together until well combined. Add the eggs one at a time and whisk to combine. In another medium bowl, whisk the flour, cornmeal, baking powder, cayenne and salt to combine.
- Add half of the flour mixture to the wet ingredients and stir with a rubber spatula to combine. Add the buttermilk and stir to combine, then add the remaining flour mixture and stir well to incorporate.
- Use a 1/4-cup scoop to divide the batter among the wells of the prepared muffin pan, filling each just over 3/4 of the way full. Press 1 cube of cheese into the center of each muffin, submerging it fully without reaching the bottom of the pan.
- Bake until the surface of the muffin springs back gently to the touch, 17 to 20 minutes, rotating the pan halfway through baking. Let cool inside the pan for 5 to 10 minutes, then remove from the pan. These muffins are best served immediately, warm, so the cheese inside is still gooey.
Tips:
- Use fresh or frozen crab meat. Fresh crab meat will give you the best flavor, but frozen crab meat is a good option if you don't have access to fresh crab. Be sure to thaw the frozen crab meat before using it.
- Don't overcook the crab. Crab meat is delicate and cooks quickly. Overcooking will make it tough and rubbery.
- Use a light touch when mixing the batter. Overmixing will make the muffins tough.
- Fill the muffin cups only about 2/3 full. The muffins will rise as they bake.
- Bake the muffins until a toothpick inserted into the center comes out clean.
Conclusion:
Crab stuffed corn muffins are a delicious and easy-to-make appetizer or side dish. They're perfect for parties or potlucks. With their combination of sweet corn, savory crab, and creamy cheese, these muffins are sure to be a hit with everyone who tries them.
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