Best 4 Lemon Corn Muffins Recipes
Indulge in the delightful harmony of sweet and tangy flavors with our delectable Lemon Corn Muffins. These muffins are bursting with the vibrant zest of lemon, perfectly complemented by the natural sweetness of corn. Each bite offers a delightful burst of flavor that will tantalize your taste buds and leave you craving more. With their moist, tender crumb and golden-brown crust, these muffins are not only delicious but also visually appealing. Perfect for breakfast, brunch, or as a sweet treat, our Lemon Corn Muffins are sure to be a hit with everyone who tries them. Discover the culinary magic of these muffins and embark on a journey of taste and satisfaction.
**In this article, you'll find two irresistible recipes for Lemon Corn Muffins:**
1. **Classic Lemon Corn Muffins:** This classic recipe delivers a timeless taste experience. The muffins are made with fresh lemon zest and juice, buttermilk, and sweet corn kernels, resulting in a moist and flavorful treat.
2. **Lemon Blueberry Corn Muffins:** Experience a delightful twist on the classic with these Lemon Blueberry Corn Muffins. Bursting with the combined flavors of lemon and juicy blueberries, these muffins offer a refreshing and vibrant taste.
Both recipes are easy to follow and can be made with everyday ingredients. With step-by-step instructions, you'll be able to create these delicious muffins in no time. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you and your loved ones wanting more.
BLUEBERRY LEMON CORN MUFFINS
This recipe can be prepared in 45 minutes or less.
Categories Bread Citrus Fruit Breakfast Brunch Bake Quick & Easy Blueberry Lemon Cornmeal Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. and line six 1/3-cup muffin cups with paper liners.
- Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.
- Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.
RASPBERRY-LEMON CORN MUFFINS
Steps:
- Preheat oven to 400°F and line 15 (1/3-cup) muffin cups with liners, dividing evenly between 2 pans (muffins cook more evenly with empty cups among them).
- Whisk together flour, cornmeal, granulated sugar, baking powder, salt, and zest in a large bowl. Whisk together butter, milk, yolks, and whole egg and stir into flour mixture until just combined.
- Gently stir in berries and divide batter evenly among cups (each cup will be about three fourths full).
- Bake in middle of oven (or upper and lower thirds if necessary) 10 minutes, then sprinkle tops evenly with sanding sugar. Bake muffins until tops are golden and a tester comes out clean, about 7 minutes more. Remove muffins from pans and cool on a rack.
LEMON-CORN MUFFINS
Lemon-poppy seed muffin mix jumpstarts a crunchy new corn muffin. Pass the butter please!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line 8 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
- In medium bowl, stir together muffin mix and cornmeal. Stir in milk, butter, lemon extract and egg just until dry ingredients are moistened. Divide batter evenly among muffin cups.
- Bake muffins 17 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan to wire rack. Serve warm.
Nutrition Facts : Calories 155, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 200 mg
LEMON-CORN MUFFINS
Lemon-poppy seed muffin mix jumpstarts a crunchy new corn muffin. Pass the butter please!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line 8 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
- In medium bowl, stir together muffin mix and cornmeal. Stir in milk, butter, lemon extract and egg just until dry ingredients are moistened. Divide batter evenly among muffin cups.
- Bake muffins 17 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan to wire rack. Serve warm.
Nutrition Facts : Calories 155, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 200 mg
Tips:
- Use fresh lemon juice and zest for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice and lemon extract, but the flavor will be less pronounced.
- Be sure to measure the flour correctly. Too much flour will make the muffins dry and crumbly.
- Don't overmix the batter. Overmixing will toughen the muffins.
- Fill the muffin cups only 2/3 full. The muffins will rise as they bake.
- Bake the muffins at a high temperature for a short amount of time. This will help them rise quickly and prevent them from becoming dry.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
Lemon corn muffins are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. With their bright lemon flavor and moist, tender texture, these muffins are sure to be a hit with everyone. So next time you're looking for a quick and easy recipe, give these lemon corn muffins a try. You won't be disappointed!
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