BREAKFAST CORN MUFFINS
This easy recipe for corn muffins hold a surprise filling. These are great for breakfast!
Provided by NikkiDoc74
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine cornmeal, flour, baking powder, and salt in a bowl.
- Beat the butter, honey, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated.
- Fill each muffin cup about 1/3 full. Place a banana slice onto the batter in each cup and top with about 1/2 teaspoon of peanut butter, pressing down slightly to cover the banana. Continue to fill each muffin cup with batter, until the cup is 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 41 g, Cholesterol 51.7 mg, Fat 14.4 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 6.4 g, Sodium 244.7 mg, Sugar 20 g
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aadil awan
[email protected]I highly recommend this recipe!
Hafsa Umar
[email protected]These are my go-to corn muffin recipe.
Erick Gomez
[email protected]I've made these muffins several times and they're always a hit.
Fernando Valenzuela
[email protected]These muffins are a great make-ahead breakfast or snack.
Robin Black
[email protected]I love that these muffins are made with simple, everyday ingredients.
maymay 22
[email protected]These muffins are a great way to use up leftover corn on the cob.
MikeyMike Pharaoh
[email protected]I froze some of the muffins and they reheated perfectly in the microwave.
Freefire Tazz
[email protected]I made these muffins in a mini muffin tin and they were perfect for a quick snack or breakfast on the go.
Diane Munoz
[email protected]I used fresh corn kernels instead of canned corn and they were delicious! The muffins had a much more intense corn flavor.
Satrughan Singh
[email protected]I added some chopped jalapeños to the batter and they turned out amazing! They had a nice spicy kick.
Ginger Cole
[email protected]I made these muffins with whole wheat flour and they turned out great! They were just as moist and flavorful as the ones made with white flour.
Rympson Kiganda
[email protected]The muffins were a little too sweet for my taste, but my kids loved them.
Javaid Ahmed
[email protected]I thought these muffins were a little bland. I think I would add some more spices next time.
konanani mapholi
[email protected]These muffins were a little too dry for my taste, but they were still good.
quisey sooloveable williams (barbie)
[email protected]I followed the recipe exactly and the muffins turned out great. They were light and fluffy, and the cornmeal gave them a nice crunch.
LinkyLove
[email protected]I'm not usually a fan of corn muffins, but these were surprisingly good. They were moist and flavorful, and I loved the texture.
Gazi Lumani
[email protected]These are the best corn muffins I've ever had! They're so easy to make and they always turn out perfectly.
CHANGE KHAN
[email protected]I made these muffins for a brunch party and they were a huge success! Everyone loved them and asked for the recipe.
Vanessa Munoz
[email protected]These corn muffins were a hit with my family! They were so moist and flavorful, and the cornmeal gave them a great texture. I will definitely be making these again.