Best 7 Plantain Corn Muffins Recipes

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Indulge in the delightful fusion of flavors with our collection of Plantain Corn Muffin recipes! These delectable muffins are a harmonious blend of sweet and savory, combining the natural sweetness of plantains with the hearty flavor of corn. Perfect for breakfast, brunch, or a satisfying snack, our recipes offer a range of options to suit every taste. From the classic Plantain Corn Muffins, which showcase the simplicity of these two main ingredients, to the more elaborate Plantain Corn Muffins with Cheese and Peppers, each recipe brings its own unique twist to this beloved dish. Whether you prefer a vegan version or a gluten-free alternative, our recipes have you covered. Explore the diverse flavors of our Plantain Corn Muffin collection and discover your new favorite muffin recipe.

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

PLANTAIN CORN MUFFINS



Plantain Corn Muffins image

This is a recipe I came up with when I needed to use the last two over-ripe plantains in my fruit bowl.

Provided by Pixelsicle

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 16

Number Of Ingredients 10

1 ½ cups all-purpose flour
⅔ cup sugar
½ cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 cup mashed, ripe plantains
2 large eggs
⅓ cup corn oil
3 tablespoons melted butter

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper muffin liners.
  • Stir the flour, sugar, cornmeal, baking powder, and salt together in a bowl. Whisk the milk, plantains, eggs, oil, and butter together in a separate bowl. Mix the flour mixture into the milk mixture until just combined; do not over mix. Allow the mixture sit at room temperature for 10 to 15 minutes. Pour into prepared muffin cups to about 2/3 full.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 24.6 g, Cholesterol 30.2 mg, Fat 7.9 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 166.9 mg, Sugar 10.6 g

SWEET CORN MUFFINS WITH REAL CORN



Sweet Corn Muffins with Real Corn image

Corn muffins with actual corn...delicious dessert-type muffin that we have when it's burrito night at our house.

Provided by Bob Manasco

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 45m

Yield 18

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 cup white sugar
¾ cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
1 (14.5 ounce) can cream-style corn
2 eggs, beaten
½ cup applesauce
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
  • Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 133.5 calories, Carbohydrate 28.6 g, Cholesterol 21.8 mg, Fat 1.2 g, Fiber 1 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 200.3 mg, Sugar 13.3 g

BROWN BUTTER PINEAPPLE CORN MUFFINS



Brown Butter Pineapple Corn Muffins image

When you're talking about cornbread, you're also talking about a big bowl of chili, and nothing balances that big spoon in one hand like a warm corn muffin in the other.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 1h40m

Yield 12

Number Of Ingredients 8

½ cup unsalted butter
¾ cup chopped dried sweetened pineapple
1 cup all-purpose flour
1 cup yellow cornmeal
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 large eggs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper muffin liners, and lightly spray liners with cooking spray.
  • Melt butter in a heavy saucepan over medium heat until golden brown. Remove from heat and stir in pineapple. Set aside to steep for 20 minutes.
  • Whisk flour, cornmeal, baking soda, and salt until combined. Set aside.
  • Combine buttermilk, eggs, and pineapple mixture in a large bowl. Whisk until smooth, about 1 minute. Add flour mixture to buttermilk mixture; whisk until just combined.
  • Divide batter evenly between the prepared muffin cups and bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 24.1 g, Cholesterol 52.2 mg, Fat 9.2 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 5.3 g, Sodium 185.6 mg, Sugar 1.3 g

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

RICH AND BUTTERY CORN MUFFINS



Rich and Buttery Corn Muffins image

Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They'll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.

Provided by Melissa Clark

Categories     breakfast, breads, side dish

Time 40m

Yield 12 muffins

Number Of Ingredients 12

1 cup/255 grams unsalted butter (2 sticks), melted and cooled, plus more for greasing the pan
2 cups/240 grams coarse or stone-ground cornmeal
1 1/2 cups/190 grams all-purpose flour
2/3 cup/165 grams granulated sugar
1 1/2 tablespoons baking powder
1 teaspoon fine sea salt
1/4 teaspoon baking soda
1 cup/240 milliliters sour cream or whole-milk Greek yogurt
1/2 cup/120 milliliters whole milk
2 large eggs, at room temperature
Demerara sugar, as needed
Softened butter, for serving

Steps:

  • Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
  • In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
  • In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
  • Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.

EDNA LEWIS'S CORN MUFFINS



Edna Lewis's Corn Muffins image

After reading that Edna Lewis preferred extra-fine cornmeal, I adapted her recipe to use corn flour. (Be sure to get corn flour, not pure white cornstarch.) These muffins have great corn flavor, and they have a very tender, creamy texture when hot and stay moist when cool. If you're using regular cornmeal, the muffins are still delicious, especially warm; just reduce the buttermilk to 2 cups.

Provided by Francis Lam

Categories     side dish

Time 35m

Yield 12 muffins

Number Of Ingredients 7

2 tablespoons lard or butter, plus 2 tablespoons melted butter
2 1/2 cups corn flour or extra-fine cornmeal (not cornstarch)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon homemade baking powder (see note)
2 1/2 cups buttermilk, room temperature
1 egg, beaten

Steps:

  • Preheat oven to 400. Generously grease the wells of the muffin pan with 2 tablespoons of lard or butter, leaving the extra fat in the wells. In a mixing bowl, sift together the corn flour, salt, baking soda and baking powder.
  • When the oven is hot, place the muffin tin inside to preheat. Meanwhile, stir the buttermilk into the dry ingredients and mix well, then stir in the egg and 2 tablespoons melted butter. When the muffin pan is very hot (if using butter to grease, the butter should have just stopped sizzling), carefully remove it, and quickly fill each well with about 3 ounces of batter. Bake for 17-20 minutes, rotating once, until a toothpick comes out clean and the edges of the muffins are golden brown.
  • Let the pan cool for 2 minutes on a rack, then remove the muffins. (If necessary, use a paring knife to release them.) Serve muffins hot, with butter.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 1 gram, Carbohydrate 29 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 225 milligrams, Sugar 3 grams, TransFat 0 grams

CORN MUFFINS



Corn Muffins image

Tried these out during Thanksgiving. They were a big hit!

Provided by Anne O. Nymous

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8

1 cup all-purpose flour
1 cup yellow cornmeal
½ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
½ cup butter, melted
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
  • Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.6 g, Cholesterol 36.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 357.8 mg, Sugar 9.6 g

Tips:

  • Use ripe plantains: Look for plantains that are mostly black with some yellow remaining. These will be sweeter and easier to mash.
  • Sweeten to taste: The amount of honey or maple syrup you add will depend on how sweet your plantains are and how sweet you like your muffins.
  • Don't overmix: Overmixing will make your muffins tough. Mix just until the ingredients are combined.
  • Let the muffins cool completely: This will help them to set and firm up.

Conclusion:

These Plantain Corn Muffins are a delicious and easy-to-make breakfast or snack. They are packed with flavor and nutrition, and they are sure to be a hit with everyone who tries them. So next time you're looking for a new muffin recipe, give these Plantain Corn Muffins a try. You won't be disappointed!

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