Best 4 Yoghurt Corn Muffins With Corn Recipes
Indulge in the delightful symphony of flavors with our tantalizing Yogurt Corn Muffins with Corn, a culinary masterpiece that combines the wholesome goodness of yogurt, the vibrant sweetness of corn, and the comforting warmth of classic muffins. These delectable treats are not only a feast for the taste buds but also a treasure trove of essential nutrients, making them a perfect on-the-go breakfast, a delightful snack, or an irresistible addition to your brunch spread.
Accompanying this star recipe are three additional culinary gems: Yogurt Blueberry Corn Muffins, a burst of juicy blueberries and tangy yogurt wrapped in a moist cornmeal embrace; Zucchini Corn Muffins, a savory symphony of tender zucchini, sweet corn, and a hint of savory herbs, and finally, Vegan Corn Muffins, a plant-based delight that caters to dietary preferences without compromising on taste and texture. With a variety of flavors and dietary options, these corn muffins will leave you spoilt for choice.
HONEY CORNBREAD MUFFINS WITH GREEK YOGURT
This healthier version of a Southern classic will not disappoint! This recipe makes 12 muffins.
Provided by Thien-Kim Lam
Categories Quick Bread
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375F. In a large bowl, mix all dry ingredients: flour, corn meal, baking powder, and salt. In another bowl mix all wet ingredients. Pour wet ingredients into dry. Mix until well combined and there are no more dry spots. Spray muffin tin with cooking spray. Fill each tin 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from tin and serve warm.
YOGURT CORNBREAD
My husband doesn't like traditional Texas corn bread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. -Amanda Andrews of Mansfield, Texas
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Combine the first 5 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick comes out clean, 16-20 minutes.
Nutrition Facts : Calories 157 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 349mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
CORN MUFFINS (MADE WITH YOGURT)
Amazingly delicious first attempt at corn muffins.
Categories Side Items Vegetarian Vegetarian Side Items Side Dish Side Items Side Dish
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Mix the cornmeal, flour, sugar, baking powder, baking soda, and salt together.
- Whisk together the egg and yogurt, and stir them quickly into the dry goods, leaving some lumps. This turned out rather thick for me (almost dough consistency). Add milk slowly until it starts to thin out to a thick, pourable consistency.
- Add olive oil.
- Spray 9 x9 glass baking dish with non stick spray. Pour in born mixture. Bake for 20 minutes. Let cool and slice into 9 squares. ENJOY!
Nutrition Facts : Nutritional Info Servings Per Recipe 9 Amount Per Serving Calories
RICH AND BUTTERY CORN MUFFINS
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
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.
Tips:
- For the best results, use fresh corn kernels. If using frozen corn, thaw it completely before using.
- To make sure the muffins are cooked through, insert a toothpick into the center of one muffin. If it comes out clean, the muffins are done.
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
- To reheat frozen muffins, thaw them overnight in the refrigerator or microwave them on low power for 30 seconds at a time until heated through.
- Serve these muffins warm with butter, honey, or your favorite jam.
Conclusion:
These yogurt corn muffins with corn are a delicious and easy-to-make breakfast or snack. They're perfect for using up leftover corn, and they're a great way to get your kids to eat their vegetables. So next time you're looking for a quick and easy recipe, give these muffins a try.
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