Cornbread Muffins
This is a classic recipe for Cornbread Muffins. They are easy to make and always a hit with family and friends.
This is a classic recipe for Cornbread Muffins. They are easy to make and always a hit with family and friends.
- Carbohydrate 36.0971750557907 g
- Cholesterol 22.2881944622042 mg
- Fat 8.92681834167025 g
- Fiber 1.63017364074756 g
- Protein 4.14052986647267 g
- Saturated Fat 5.28049194890532 g
- Serving Size 1 1 Serving (92g)
- Sodium 287.225389198187 mg
- Sugar 34.4670014150431 g
- Trans Fat 0.711206806302894 g
- Calories 236 calories
Step-by-step
- Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
- In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Defeating Dense Crumb Through Fat Emulsion
Creaming softened butter with sugar and honey rather than melting it introduces microscopic air cells that expand under heat. Skipping this mechanical aeration yields a heavy, rubbery interior. Thawed corn kernels retain surface moisture; pat them dry with paper towels before folding them into the batter to prevent localized soggy pockets around the kernels. Baking at 400 degrees Fahrenheit creates an immediate oven spring, setting the exterior structure before the interior starches over-gelatinize.
Balancing Structure and Moisture Retention
All-purpose flour contains gluten proteins that require careful handling; overmixing the batter after adding flour results in tough, contracted muffins instead of a tender crumb. Incorporating whole milk adds fat and liquid that hydrate the cornmeal gradually. Pair these golden, honey-sweetened cakes with heavily spiced chili or roasted pork shoulder, where the dense starch absorbs excess pan juices and balances aggressive acidity. Store leftover baked goods in a sealed container at room temperature for up to three days, or freeze them individually wrapped for up to two months.
