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Breakfast Corn Muffins

Breakfast Corn Muffins

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    55 m
NikkiDoc74

NikkiDoc74

This easy recipe for corn muffins hold a surprise filling. These are great for breakfast!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine cornmeal, flour, baking powder, and salt in a bowl.
  2. Beat the butter, honey, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated.
  3. Fill each muffin cup about 1/3 full. Place a banana slice onto the batter in each cup and top with about 1/2 teaspoon of peanut butter, pressing down slightly to cover the banana. Continue to fill each muffin cup with batter, until the cup is 2/3 full.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews

Sarah Jo
7

Sarah Jo

1/3/2011

I used a mixture of whole wheat white and organic AP flour. I also upped the baking powder just a bit to make a little fluffier corn muffin and I used a name brand peanut butter (I've had SO many issues using off brand peanut butter that I just automatically use name brand only because I can't afford to waste ingredients.) I was skeptical that my kids would like these but really, they loved it. They each were quiet at breakfast and seemed to really enjoy these. And you know, my husband liked them, too......which was even funnier. I like this idea so much I might run with it and try a peanut butter/jelly one. Thanks for the great new breakfast muffin!

k-k-k-katie
4

k-k-k-katie

6/18/2012

These muffins are delicious! Thank you for sharing. I followed mostly as written. Didn't worry too much about the room temp. eggs or the amount of peanut butter (I added more) or bananas. They turned out great. Light, fluffy and delicious!

heath89
4

heath89

9/28/2010

You my friend, are a genius! These were delicious. I absolutely love anything with banana and peanut butter, so I saw these and had to give them a go. I omitted the sugar because I figured the honey would make it sweet enough, and it was perfect for my taste. Although normal people will probably want the sugar. I made a batch this morning for breakfast and heavens to Betsy they were good! Will make again.

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