READY IN 55 mins

Breakfast Corn Muffins

Read Reviews (10)

"This easy recipe for corn muffins hold a surprise filling. These are great for breakfast!" — NikkiDoc74

Directions

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.
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.
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.
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.

Kitchen-Friendly View

PREP 25 mins
COOK 20 mins
READY IN 55 mins

Reviews More Reviews

Jan 03, 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!

—Sarah Jo

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Jun 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!

—k-k-k-katie

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11 Ratings

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Sep 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.

—heath89

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Aug 04, 2011

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 to milk (and allow to sit for 5 minutes). Everything else stayed the same and the soft gooey tastiness in the middle made if FANTASMIC! Great addition, Nikki! I wonder if it has anything to do with the substitution of the flour, but next time I will try adding more baking powder to see if the fluffiness factor will go up nicely. Otherwise, thank you for sharing!

—Island Girl

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Apr 26, 2010

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 moist and had a nice texture. My hubby is going to love these and will be very easy for him to grab a couple as he runs out the door in the morning for work. Thanks!

—Catlin

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Feb 02, 2013

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 honey recommended. I only had stone ground whole wheat flour. The balance of flavors was superb, the muffins were moist and the texture was quite nice. Thanks so much for the great recipe!

—Freespiritcook

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Oct 12, 2010

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 different especially for the kids and I will tweak it a little next time to include masking the banana together with PB and using a little more of each to stand up to the cornbread flavor. Pretty good though, Nik.

—Momma4Lyfe

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Jan 30, 2013

Yummy! I made these as-is (except didn't use room temp eggs), and my kids (2 and 4) and husband loved them. They were easy to make and are a great snack--or quick breakfast :) Mine were already cooked after only 17 minutes, so I'd say keep an eye on them. Glad I found this recipe!

—mommie2

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Nutrition

Calories
310 kcal
16%

Carbohydrates
41 g
13%

Cholesterol
56 mg
19%

Fat
14.4 g
22%

Fiber
1.7 g
7%

Protein
6.5 g
13%

Sodium
245 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Breakfast Corn Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 310
Calories from Fat: 129

% Daily Value *
Total Fat 14.4g 22 %
Saturated Fat 6.4g 32 %
Cholesterol 56mg 19 %
Sodium 245mg 10 %
Potassium 173mg 5 %
Total Carbohydrates 41g 13 %
Dietary Fiber 1.7g 7 %
Protein 6.5g 13 %
Sugars 20g
Vitamin A 6 %
Vitamin C 2 %
Calcium 5 %
Iron 15 %
Thiamin 21 %
Niacin 31 %
Vitamin B6 9 %
Magnesium 10 %
Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.