Caprese Corn Muffins Zoom

Caprese Corn Muffins Recipe

These Caprese Corn Muffins are just as welcome on your breakfast table as they are alongside a salad at lunch or dinner. The tomato-based muffins are infused with Fresh Basil Flavor, and are best served warm so that the mozzarella cheese is gooey and the basil butter melts right in, adding an additional delicious layer of flavor.
Makes: Makes 12 servings.
Skill Level:

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Step 1

Preheat oven to 375ºF. Prepare muffin pan with vegetable pan spray.

Step 2

For muffin, combine cornmeal, flour, sugar, baking powder and salt in medium bowl. In small bowl, whisk together milk, oil, egg, tomato paste and Fresh Basil Flavor; add to dry ingredients and mix just until moistened. Fold in corn, 1/2 cup mozzarella and tomatoes. Divide batter evenly into prepared pan, about 3/4 full. Top with remaining 1/4 cup cheese.

Step 3

Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 10 minutes. Remove from pan and serve warm.

Step 4

For butter, combine butter, Fresh Basil Flavor and salt; stir to combine. Serve with warm muffins.

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<b>For muffin:</b>

<b>For muffin:</b>


1 1/2 cups cornmeal

all-purpose flour

1 cup all-purpose flour

granulated sugar

3 tablespoons granulated sugar

baking powder

4 teaspoons baking powder


pinch salt


1 cup milk

vegetable oil

1/4 cup vegetable oil

egg, lightly beaten

1 egg, lightly beaten

tomato paste

2 tablespoons tomato paste

frozen corn kernels

3/4 cup frozen corn kernels

shredded mozarella cheese, divided

3/4 cup shredded mozarella cheese, divided

seeded, diced roma tomatoes

1/2 cup seeded, diced roma tomatoes

Non-stick vegetable pan spray

Non-stick vegetable pan spray

For butter

For butter

butter, softened

4 tablespoons butter, softened





medium bowl

medium bowl



small bowl

small bowl

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