Best 7 Sunny Corn Bread Muffins Recipes

SUNNY CORNBREAD MUFFINS

Steps:

• In large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
• Fill greased muffin cups three-fourths full. Bake at 400 for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

SUNNY'S EASY PEACHY JALAPENO CORNBREAD

Steps:

• For the batter: Add the cornbread mix to a large bowl. Whisk the eggs, milk, peaches, chili-lime seasoning and jalapenos in a medium bowl. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
• Preheat oven to 400 degrees F. Brush 8 mini loaf pans with the melted butter. Pour a scant 1/2 cup of the batter into each of the loaf pans and spread evenly (each should be about three-quarters of the way full). Bake until the tops are golden, about 20 minutes.
• For the glaze: Add 1/4 cup of the reserved peach syrup to a small pot, then add the lime juice and butter. Stir together and heat until everything begins to simmer. Remove the cornbread from the oven and immediately pour the glaze over the top of the loaves. Allow it to soak in. Serve warm.

OLD FASHIONED CORNBREAD MUFFINS - HOW TO MAKE MOIST CORNBREAD FROM SCRATCH

Steps:

• Preheat oven to 375 degrees F. Line 12 muffin tin with liners or spray with nonstick cooking spray.
• Cream together softened butter and brown sugar.
• Add remaining ingredients; combine until smooth.
• Pour into prepared cupcake/muffin tin.
• Bake for 20-25 minutes.

SUNNY'S EASY BACON AND CHEESE STUFFED CORN MUFFINS WITH JALAPENO JELLY GLAZE

Steps:

• For the batter and filling: Preheat the oven to 400 degrees F.
• In a large bowl, add the cornbread mix. In a medium bowl, whisk the milk, paprika, bacon, eggs, scallions and lime zest. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
• In a 12-cup muffin tin lined with muffin liners, divide half of the batter among all 12 cups. Then add the mozzarella in an even layer and top each with a piece of pepper jack. Gently press down to make everything even. Pour over the remaining batter and spread evenly. Bake until the tops are golden, about 20 minutes.
• For the glaze: Meanwhile, in a small pot, add the jelly, lime juice, butter and a splash of water. Heat until the mixture begins to simmer.
• Remove the muffins from the oven and immediately pour a spoonful of the glaze over the top of each. Serve warm.

CLASSIC CORNBREAD MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Spray muffin tin with nonstick spray or line with paper muffin cups.
• Combine cornmeal, flour, sugar, baking powder and salt.
• Stir well.
• Combine beaten egg, milk and melted butter (if using normal butter add less salt).
• Stir into the dry mixture and combine just until blended.
• Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
• Scoop batter into prepared muffin pans.
• Sprinkle cheddar cheese on top of muffins before baking if desired.
• Bake for 20-25 minutes .

DELUXE CORN MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn., Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, beat butter and honey until blended. Serve with muffins.

BASIC CORN MUFFINS

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.