Best 11 Parmesan Cornmeal Muffins Recipes

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Indulge in the delightful experience of Parmesan Cornmeal Muffins, a culinary symphony of flavors and textures that will tantalize your taste buds. These savory muffins, crafted with a harmonious blend of cornmeal, Parmesan cheese, and a touch of sweetness, deliver a delightful crunch in every bite. Whether you're hosting a brunch, seeking a satisfying snack, or simply craving a comforting treat, these Parmesan Cornmeal Muffins are sure to steal the show.

This comprehensive guide offers two delectable variations of Parmesan Cornmeal Muffins: a classic recipe that showcases the pure essence of these muffins, and a tantalizingly cheesy version that takes the flavor profile to new heights. Both recipes are meticulously detailed, guiding you through each step with precision. The classic recipe yields 12 regular-sized muffins, while the cheesy rendition produces 8 jumbo muffins, each bursting with an extra dose of cheesy goodness.

Prepare to be captivated by the symphony of flavors that await you in these Parmesan Cornmeal Muffins. The classic recipe delivers a perfect balance of cornmeal's grainy texture, Parmesan cheese's nutty savoriness, and a hint of sweetness that ties everything together. The cheesy variation elevates this balance to new heights, introducing a generous portion of mozzarella and sharp cheddar cheese that melts into a gooey, irresistible center.

These Parmesan Cornmeal Muffins are not only a feast for the taste buds but also a visual delight. Their golden-brown exterior, speckled with grated Parmesan cheese, hints at the deliciousness that awaits within. As you break open a muffin, you'll be greeted by a fluffy, moist interior with pops of melted cheese that are sure to leave you craving more.

Whether you prefer the classic simplicity of the original recipe or the cheesy extravagance of the variation, these Parmesan Cornmeal Muffins are a guaranteed crowd-pleaser.

Check out the recipes below so you can choose the best recipe for yourself!

CORN MUFFINS



Corn Muffins image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 muffins

Number Of Ingredients 8

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs

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.

PARMESAN CORN MUFFINS



Parmesan Corn Muffins image

Mary Pleasant of Humble, Texas needs just a few ingredients to make these fragrant corn muffins that start with a handy mix. "I found the recipe years ago," she comments. "It's been a favorite ever since."

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 5

2 packages (10 ounces each) cornbread/muffin mix
1/3 cup grated Parmesan cheese
1/2 teaspoon dried rosemary, crushed
2 large eggs, beaten
2/3 cup whole milk

Steps:

  • In a large bowl, combine the cornbread mix, Parmesan cheese and rosemary. Add eggs and milk; stir just until moistened. Fill greased muffin cups half full. , Bake 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 126 calories, Fat 4g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 254mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.

CORN BREAD MUFFINS



Corn Bread Muffins image

Corn Bread Muffins are great with any meal, assures Louise Rowe, who has worked in Piqua, Ohio cafeteria for more than 20 years.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups buttermilk
1/4 cup unsweetened applesauce
2 egg whites
2 tablespoons vegetable oil

Steps:

  • In a large bowl, combine the first six ingredients. Combine buttermilk, applesauce, egg whites and oil; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 118 calories, Fat 3g fat, Cholesterol 1mg cholesterol, Sodium 264mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.

BASIC CORN MUFFINS



Basic Corn Muffins image

A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.

Provided by Doug Matthews

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  • In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
  • Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g

PARMESAN CORNMEAL MUFFINS



Parmesan Cornmeal Muffins image

Make and share this Parmesan Cornmeal Muffins recipe from Food.com.

Provided by FloridaGrl

Categories     Quick Breads

Time 20m

Yield 12 muffins

Number Of Ingredients 12

nonstick cooking spray or paper baking cup
1 1/4 cups flour
3/4 cup yellow cornmeal
3/4 cup grated parmigiano-reggiano cheese (about 4 oz.)
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon sweet paprika
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup sour cream
2/3 cup milk
1/2 cup canola oil

Steps:

  • Position your oven rack in the middle of the oven, and preheat to 400°F Prepare your muffin tins by spraying the cups and the rims with nonstick cooking spray, or if using the paper cups, by dropping them inches If using the silicone pans, spray as directed and then place on baking pan.
  • Whisk the flour ,cornmeal, 1/2 cup cheese, the sugar, baking powder, paprika, and salt in a medium until well combined. Set aside.
  • In a large bowl, whisk the egg and sour cream until smooth, then whisk in the milk and oil. Use a wooden spoon to stir in the prepared flour mixture until moistened.
  • Fill the prepared pans three quarters full. Use additional prepared pans for leftover batter. Sprinkle 1 teaspoon of remaining grated cheese over the top of each muffin. Bake for 20 minutes, or until the muffins are pale brown with rounded, cracked tops. A toothpick should come out clean when inserted into one of the muffins.
  • Set the pan on a wire rack to cool for 10 minutes. Gently rock the muffins back and forth to release. Set muffins on rack to cool for an additional 5 minutes more. If storing or freezing, let cool completely, before putting in air tight containers or freezer proof bags. These muffins will stay fresh up to 24 hours at room temperature. Or up to 1 month in the freezer.

HONEY CORNBREAD MUFFINS



Honey Cornbread Muffins image

Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night.

Provided by Patrick and Gina Neely : Food Network

Time 25m

Yield 12 muffins

Number Of Ingredients 9

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

Steps:

  • Preheat oven to 400 degrees F.
  • Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
  • Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

SWEET CORNMEAL MUFFINS



Sweet Cornmeal Muffins image

My husband, Axtell, was a fan of the cornmeal muffins from a restaurant we visited. I found a similar recipe and cut it down to serve two. These muffins are his favorite.-Marie Kramer, Kirkwood, Missouri

Provided by Taste of Home

Time 25m

Yield 4 muffins.

Number Of Ingredients 8

2 tablespoons sugar
4 teaspoons canola oil
1 egg, beaten or 1/4 cup egg substitute
2 tablespoons milk
1/4 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch salt

Steps:

  • In a small bowl, combine the sugar, oil, egg, and milk. In another bowl, combine dry ingredients; stir in sugar mixture just until moistened. , Coat four muffin cups with cooking spray or use paper liners. Divide batter among muffin cups. Bake at 400° for 15-18 minutes or until lightly browned.

Nutrition Facts : Calories 153 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate, Fiber 4g protein.

PARMESAN CORNBREAD PUFFS



Parmesan Cornbread Puffs image

These light-tasting cornmeal muffins are coated with grated parmesan cheese after they are baked. Serve them with a bowl of chili or hearty soup. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G. Updated: After one reviewer brought to my attention that using larger muffin tins resulted in very small "caps", I mentioned that I tend to use smaller muffin tins for this recipe. You of course, can decide which you prefer.

Provided by jonesies

Categories     Breads

Time 22m

Yield 12 muffins

Number Of Ingredients 10

nonstick cooking spray
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
4 teaspoons sugar
1 teaspoon baking powder
1 dash salt
1 egg white, slightly beaten
1/3 cup skim milk
2 tablespoons cooking oil
2 tablespoons parmesan cheese, grated

Steps:

  • Spray twelve 1 3/4 inch muffin cups with nonstick coating; set aside.
  • In a large bowl stir together flour, cornmeal, sugar, baking powder and salt.
  • Beat together egg white, milk and oil.
  • Add to flour mixture and stir just till smooth.
  • Spoon into prepared muffin cups, filling 3/4 full.
  • Bake in a 425 degree oven for 10 to 12 minutes or till golden.
  • Remove from pan; cool on a wire rack 5 minutes.
  • Place cheese in a plastic bag.
  • Add warm puffs, a few at at time; toss to coat with cheese.
  • Serve warm.

PARMESAN CORNBREAD MUFFINS



Parmesan Cornbread Muffins image

Make and share this Parmesan Cornbread Muffins recipe from Food.com.

Provided by dicentra

Categories     Quick Breads

Time 20m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup fat-free buttermilk
3 tablespoons vegetable oil
2 large egg whites, lightly beaten
cooking spray
1/4 cup grated fresh parmesan cheese

Steps:

  • Preheat oven to 425°.
  • Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk.
  • Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist.
  • Spoon batter into 10 muffin cups coated with cooking spray. Sprinkle evenly with cheese.
  • Bake at 425° for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.

Nutrition Facts : Calories 135.4, Fat 5.2, SaturatedFat 1, Cholesterol 2.2, Sodium 183, Carbohydrate 18.7, Fiber 0.9, Sugar 2.7, Protein 3.6

PARMESAN MUFFINS



Parmesan Muffins image

Categories     Bread     Cheese     Dairy     Breakfast     Brunch     Side     Bake     Vegetarian     Quick & Easy     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 12

2 large eggs
3/4 cup milk
1/2 cup extra-virgin olive oil
2 ounces freshly grated parmesan (1 cup)
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Whisk together eggs, milk, and oil in a bowl. Whisk together 3/4 cup cheese and all of remaining ingredients in a large bowl, then add wet ingredients to dry ingredients. Whisk until combined.
  • Divide among 12 greased (1/2-cup) muffin cups. Sprinkle with remaining 1/4 cup cheese and bake until a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.

CORNMEAL MUFFINS



Cornmeal Muffins image

Corn bread is very popular in this part of the country as a complement to soup. These muffins are really easy to make and have good texture and flavor!

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup yellow cornmeal
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup cream-style corn
1/2 cup mayonnaise
3 tablespoons vegetable oil
1 large egg
2 tablespoons finely chopped onion

Steps:

  • In a small bowl, combine the dry ingredients. Make a well in the center. Add the remaining ingredients; stir just until blended. Spoon into greased muffin cups. , Bake at 400° for 20 minutes or until a toothpick comes out clean. Remove to a wire rack; serve warm.

Nutrition Facts : Calories 189 calories, Fat 7g fat, Cholesterol 2mg cholesterol, Sodium 434mg sodium, Carbohydrate 29g carbohydrate, Fiber 3g protein.

Tips:

  • Use fresh cornmeal. Fresh cornmeal will give your muffins a more flavorful and tender texture. If you don't have fresh cornmeal, you can substitute all-purpose flour, but your muffins will be less flavorful.
  • Don't overmix the batter. Overmixing the batter will make your muffins tough. Mix the batter just until the ingredients are combined.
  • Bake the muffins at a high temperature. Baking the muffins at a high temperature will help them to rise and brown properly. Bake the muffins at 400°F for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Serve the muffins warm. Parmesan cornmeal muffins are best served warm. You can reheat them in the oven or microwave if you need to.

Conclusion:

Parmesan cornmeal muffins are a delicious and easy-to-make snack or side dish. They are perfect for any occasion, from a casual brunch to a formal dinner party. With their cheesy, corny flavor and tender texture, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a new recipe to try, give these parmesan cornmeal muffins a try. You won't be disappointed.

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