Breakfast Corn Muffins

Breakfast Corn Muffins

11
NikkiDoc74 0

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

Ingredients

55 m servings 310 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  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

11
  1. 12 Ratings

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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 man...

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 t...

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 h...

I made these breakfast corn muffins GLUTEN FREE by simply using Corn Flour in place of the AP flour. The other change I did since I don't have buttermilk handy is to add a tablespoon of vinegar...

Wow...I'm so glad I discovered these little gems! Loved the idea of incorporating the banana and peanut butter in the middles. They tasted great and were fun to make. The corn muffin part was...

My husband polished off 3 of these before I could eat one. They are yummy! I always cut the sugar in recipes by 1/2 the amount called for and that worked great with this since I used all of the ...

Good recipe, not too complicated. Mine did get way too brown at 20 mins. I should have watched them. I don't think I got a fair taste for the muffins. I'll have to make them again and re rat...

It's hard for me to really rate these based on the recipe alone because I used jiffy mix instead of making the 'cornbread' from scratch. However, these are a really good idea for something diffe...

My husband and kids are in love! I did halve the sugar as suggested and they didn't even notice. I also made some with blackberry jam and some with cherry jam and they were just as amazing!!!