CALORIES IN A CORN MUFFIN WITH BUTTER RECIPES

Name: Rich and Buttery Corn Muffins
Total time: 40 min
Yield: 12 muffins
Ingredients: 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

RICH AND BUTTERY CORN MUFFINS RECIPE - NYT COOKING

Rich and Buttery Corn Muffins Recipe - NYT Cooking 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

Total Time 40 minutes

Yield 12 muffins

Number Of Ingredients 12

Ingredients

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.

BUTTERY CORN MUFFINS RECIPE: HOW TO MAKE IT

Buttery Corn Muffins Recipe: How to Make It image

I love these corn muffins for their light texture and sweet, buttery taste. They're great served hot from the oven with butter and honey for breakfast, and I've even baked them in mini muffin pans and served them for tea.

Provided by Taste of Home

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2/3 cup self-rising flour
1/3 cup yellow cornmeal
2 tablespoons sugar
1 egg
1/2 cup 2% milk
2 tablespoons canola oil
1/4 teaspoon vanilla extract
1/2 teaspoon butter flavoring

Steps:

In a large bowl, combine the flour, cornmeal and sugar. In a small bowl, combine the egg, milk, oil, vanilla and butter flavoring. Stir into dry ingredients just until moistened., Fill greased muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 154 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 182mg sodium, CarbohydrateContent 21g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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