Best 2 Krissys Best Ever Corn Muffins Recipes

**Indulge in the Sweet & Savory Delights of Krissy's Corn Muffin Extravaganza:**

Embark on a culinary journey with Krissy's tantalizing corn muffin extravaganza, a symphony of flavors that will delight your taste buds. From the classic sweet corn muffin, bursting with plump kernels and a hint of honeyed sweetness, to the savory jalapeño corn muffin, a fiery fusion of heat and cornbread goodness, this collection offers a muffin for every palate. Experience the comforting embrace of the classic corn muffin, perfect for a cozy breakfast nook or a hearty snack. Discover the unexpected delight of the savory bacon corn muffin, a harmonious blend of smoky bacon and sweet corn, ideal for savory cravings. And for those seeking a touch of zest, the jalapeño corn muffin delivers a spicy kick that lingers on the palate, a perfect accompaniment to your favorite chili or soup. No matter your preference, Krissy's corn muffin extravaganza promises a delectable journey through a world of flavors, transforming ordinary meals into memorable moments.

Here are our top 2 tried and tested recipes!

BEST EVER CORN MUFFINS

Best Ever Corn Muffins image

This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!

Provided by CHAROLETTEKD

Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes

Time 38m

Yield 12

Number Of Ingredients 7

Ingredients

¼ cup butter, softened
9 tablespoons white sugar
2 eggs
1 tablespoon vanilla extract
1 ½ cups biscuit baking mix
¼ cup yellow cornmeal
⅔ cup milk

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 30 minutes, until golden.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 21.7 g, Cholesterol 42.3 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 233.7 mg, Sugar 10.5 g

CORNIEST CORN MUFFINS

Corniest Corn Muffins image

These muffins are flat, firm-topped and cheerfully yellow; with an old-fashioned texture - grainy with small holes running through the crumb - and a wholesome, straight-from the farm flavor - they're tangy from the buttermilk and sweet from both the cornmeal (try to find stone-ground) and the corn kernels.

Provided by Emily Weinstein

Categories breakfast

Time 40m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil
1 large egg
1 large egg yolk
1 cup corn kernels (add up to 1/3 cup more if you'd like) - fresh, frozen or canned (in which case, they should be drained and patted dry)

Steps:

Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 176 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

Use fresh, sweet corn. This will give your muffins the best flavor.
Don't overmix the batter. Overmixing can make the muffins tough.
Fill the muffin cups to the top. This will help the muffins rise evenly.
Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help prevent them from falling apart.

Conclusion:

Krissy's Best Ever Corn Muffins are a delicious and easy-to-make treat that are perfect for any occasion. They're moist, flavorful, and have a slightly sweet taste that everyone will love. Plus, they're a great way to use up fresh corn when it's in season. So next time you're looking for a quick and easy muffin recipe, give Krissy's Best Ever Corn Muffins a try!