Cheesy Corn Muffins Recipes

Steps:

• In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack.

Steps:

• Preheat oven to 400.
• Grease muffin pans.
• Blend corn, egg, milk, sugar, and cheese well.
• Add muffin mix blend again.
• Let batter rest for 4 minutes.
• Fill muffin pans 1/2 full.
• Sprinkle on flax seed if used.
• Bake for 15-20 minutes or until brown.

Steps:

• For the muffins: Preheat the oven to 425 degrees F. Prepare a muffin tin with cooking spray.
• Stir together the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
• Add the buttermilk and eggs to a small pitcher and stir to combine. Pour the buttermilk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese, green chiles and melted butter until just combined.
• Portion the batter into the prepared muffin tin and bake until they are cooked through, about 15 minutes.
• For the honey butter: Mix the butter and honey in a bowl until combined. Transfer to a ramekin. Remove the muffins from the oven, allow to cool a little, then break open and spread with the honey butter.

Steps:

• Preheat oven to 325°F.
• Mix yogurt and oil in a mixing bowl. Add eggs, sugar and mix. Add corn, cheese, flour, corn meal, baking powder and salt.
• Mix until all ingredients are moistened.
• Lightly spray mini muffin cups.
• Fill each cup with about 1 tbs mixture.
• Bake for 13 to 15 minutes or until toothpick comes out clean.
• Remove from pan.

Steps:

• Preheat oven to 425.
• Combine all dry ingredients in bowl.
• Add butter or oil, eggs and milk or buttermilk.
• Stir just until combined, add a few drops more liquid if it's too thick. Don't over stir!
• Fold in sausage and cheese.
• Fill muffin cups to almost full.
• Bake for about 15 minutes.
• *Optional - you can add chopped onions or green peppers when browning the sausage if you like!
• Store leftovers in the fridge.

Steps:

• Preheat oven to 400 degrees.
• Whisk egg, milk, honey, and sriracha together in a bowl.
• Then add the dry muffin mix and about 3/4 cup of the cheese.
• Mix until moist (don't over-mix).
• Spoon into a greased muffin tin (I just spray it down with PAM).
• Sprinkle remaining cheese on the tops of the batter.
• Bake for about 12 - 15 minutes or until tops are brown.

Steps:

• Preheat oven to 425 degrees.
• Butter the insides and the top of a regular muffin pan (1/3 cup).
• In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
• In medium bowl, beat the egg.
• Beat in the milk and the melted butter.
• Combine with the dry ingredients until just evenly moistened.
• Do not overmix.
• Stir in 1 cup of cheese.
• Immediately spoon the batter into the muffin pan.
• Evenly sprinkle the remaining cheese on top of the muffins.
• Bake 17 minutes or until a knife inserted in the center of the muffin comes out clean.
• Best served warm.

Steps:

• Preheat oven to 400F.
• Combine flour, baking powder, salt, and sugar.
• Stir in cornmeal and cheese.
• Make a well in center of dry ingredients and add beaten egg, milk, and the melted butter.
• Stir just until dry ingredients are moistened.
• Fill greased 2-inch muffin cups 2/3sfull.
• Bake for 20 to 25 minutes, or until nicely browned.
• Note: Crumbled bacon in the batter is a nice addition.

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add the milk, oil and egg. Stir into dry ingredients just until moistened. Fold in cheddar cheese and thyme. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan a wire rack. Serve warm

Steps:

• Preheat oven to 400°. Line 9 muffin cups with foil liners or grease 9 nonstick muffin cups., In a small bowl, combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapeno. Fill prepared cups three-fourths full., Bake until a toothpick inserted in center comes out clean, 14-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Freeze option: Freeze cooled muffins in freezer containers. To use, microwave each muffin on high until heated through, 30-60 seconds.