Best 2 Roasted Corn Muffins Recipes

Indulge in the delectable symphony of sweet corn and fluffy muffins with our Roasted Corn Muffins. These delightful treats are a perfect blend of rustic charm and modern-day convenience, offering a delightful twist to the classic cornbread. Each bite bursts with the natural sweetness of roasted corn kernels, enveloped in a moist, tender crumb and topped with a golden-brown crust. Our collection of recipes caters to various dietary preferences, including gluten-free and vegan options, ensuring everyone can savor the goodness of these irresistible muffins.

Here are our top 2 tried and tested recipes!

SPICY ROASTED RED PEPPER CORN MUFFINS

Spicy Roasted Red Pepper Corn Muffins image

Categories Bread Side Bake Quick & Easy Cheddar Cornmeal Bell Pepper Fall Jalapeño Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 muffins

Number Of Ingredients 12

Ingredients

1 1/4 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup grated extra-sharp Cheddar cheese (about 4 ounces)
3/4 cup buttermilk
1 large egg
1/2 stick (1/4 cup) unsalted butter, melted and cooled
2 tablespoons minced seeded pickled jalapeño chilies (wear rubber gloves)
a 7-ounce jar roasted red peppers, drained, rinsed, patted very dry between paper towels, and chopped fine

Steps:

Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.
In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and Cheddar. In a small bowl whisk together buttermilk, egg, butter, and chilies. Add buttermilk mixture to cornmeal mixture, stirring until just combined, and stir in roasted peppers (do not overmix).
Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.

ROASTED CORN MUFFINS

Roasted Corn Muffins image

I have never gone back to my old corn bread recipe after finding this one. Adding corn to the batter gives it color and extra flavor. -Dorinda Bruce Bixby, Oklahoma

Provided by Taste of Home

Time 30m

Yield 6 muffins.

Number Of Ingredients 10

Ingredients

1/4 cup butter, softened
1/3 cup sugar
1 egg
2 tablespoons honey
1/4 teaspoon salt
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon baking powder
1/4 cup milk
1/2 cup frozen corn

Steps:

In a small bowl, cream the butter and sugar. Beat in the egg, honey and salt. , Combine the flour, cornmeal and baking powder; add to the creamed mixture alternately with the milk. Fold in the frozen corn. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 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 261 calories, Fat 9g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 209mg sodium, Carbohydrate 41g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

Tips:

For sweeter corn muffins, use fresh or frozen sweet corn kernels. For a more savory muffin, use fresh or frozen field corn kernels.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Be sure not to overmix the batter. Overmixing will result in tough muffins.
Fill the muffin tins only about 2/3 full. The muffins will rise as they bake.
Bake the muffins until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

Roasted corn muffins are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect roasted corn muffins every time.