Cornbread Muffins – Skinnytaste

Adding recent corn to cornbread muffins makes them moist and scrumptious, you’ll by no means know they’re mild!

Cornbread Muffins

For years, I attempted to make a more healthy, low-fats cornbread, however I by no means appreciated the outcomes and at all times gave up. That was till I examined a cornbread recipe for Skinnytaste Simple utilizing grated zucchini that got here out so completely. I now have an awesome base, which I used to create this healthy cornbread muffin recipe. This model provides moisture and sweetness with recent corn kernels, and so they’re PERFECT! Serve this as a facet dish, or get pleasure from it for breakfast! For one other cornbread recipe, don’t miss my Cornbread Stuffing. And when you’re on the lookout for extra bread recipes to serve for the vacations, attempt these Garlic Cheddar Biscuits and Garlic Knots.

Cornbread Muffin Ingredients

• Corn: Cut off the kernels from two ears of corn.
• Cornmeal: You’ll want a cup of coarse yellow cornmeal.
• Flour: Use all-function or gluten-free flour, like Cup4Cup.
• Granulated Sugar offers these cornbread muffins some sweetness.
• Baking Powder helps the muffins rise.
• Kosher Salt balances the sweetness and improves the feel.
• Milk: Use a cup of almond or skim milk.
• Eggs: You’ll want three giant eggs.
• Oil: Choose a impartial oil, like canola or grapeseed.

How to Make Cornbread Muffins

1. Pulse the corn in a food processor.
2. Dry Ingredients: Whisk the cornmeal, flour, sugar, baking powder, and a teaspoon of salt.
3. Wet Ingredients: Make a properly in the course of the dry substances, and add the milk, eggs, corn, and oil. Stir simply till the combination comes along with just a few remaining lumps.
4. Bake: Pour the batter right into a muffin pan sprayed with oil, and bake at 400°F for 15 to twenty minutes. They’re prepared once they’re golden and a toothpick inserted into the middle comes out clear.

Variations

• Corn: Swap recent corn for canned or thawed, frozen corn.
• Add Ingredients: Like cheese, jalapeños, recent herbs for various flavors.
• Baking Pan: Feel free to bake this cornbread in an 9-inch spherical cake pan for 22 to 25 minutes.

How to Keep Cornbread from Sticking to Muffin Pan

You can stop cornbread muffins from sticking to the pan in just a few methods:

• Generously spray your muffin tin with oil.
• Use a silicone muffin pan.
• Use parchment paper liners within the muffin cups.

What to Serve with Cornbread Muffins

These moist cornbread muffins can be nice paired with so many various meals.

Tips for Moist Muffins:

• Don’t Overmix: Overmixing the batter could make the muffins powerful.
• Corn Kernels: Adding corn kernels may give your muffins additional moisture and texture.
• Check Early: Start checking for doneness a couple of minutes earlier than the timer goes off to stop over-baking.
• Storage: Store any leftover muffins in an hermetic container to maintain them moist.

How to Keep Cornbread Muffins from Drying Out

To preserve cornbread muffins moist, storing them in an hermetic container is essential. They can keep at room temperature for as much as 3 days, however I favor to maintain them refrigerated for as much as 5 days or frozen for 3 months. Reheat them within the microwave or oven till heat.

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