Breakfast Corn Muffins Recipe

Name: Breakfast Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cornmeal; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup butter; 1/4 cup honey; 2/3 cup white sugar; 2 eggs; 1/2 cup buttermilk; 1 large ripe banana, cut into 1 inch slices; 1/2 cup peanut butter

Servings: persons

3/4 cup cornmeal
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1/4 cup honey
2/3 cup white sugar
2 eggs
1/2 cup buttermilk
1 large ripe banana, cut into 1 inch slices
1/2 cup peanut butter

1
Preheat an oven to 400 degrees F (200 degrees C).
2
Grease 12 muffin cups, or line with paper muffin liners.
3
Combine cornmeal, flour, baking powder, and salt in a bowl.
4
Beat the butter, honey, and sugar with an electric mixer in a large bowl until light and fluffy.
5
The mixture should be noticeably lighter in color.
6
Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
7
Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated.
8
Fill each muffin cup about 1/3 full.
9
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.
10
Continue to fill each muffin cup with batter, until the cup is 2/3 full.
11
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
12
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

1055

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup cornmeal, 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and more.

Yes, Breakfast Corn Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Breakfast Corn Muffins

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