Honey Cornbread Muffins with Greek Yogurt
This healthier version of a Southern classic will not disappoint! This recipe makes 12 muffins.
This healthier version of a Southern classic will not disappoint! This recipe makes 12 muffins.
- Carbohydrate 15.5194074983466 g
- Cholesterol 1.75138888750815 mg
- Fat 1.5097741663629 g
- Fiber 1.75613881768121 g
- Protein 3.16006805441299 g
- Saturated Fat 0.447269305366394 g
- Serving Size 1 1 muffin (59g)
- Sodium 41.0678610748667 mg
- Sugar 13.7632686806654 g
- Trans Fat 0.0902990277622445 g
- Calories 88 calories
Step-by-step
- Preheat oven to 375F.
- In a large bowl, mix all dry ingredients: flour, corn meal, baking powder, and salt.
- In another bowl mix all wet ingredients.
- Pour wet ingredients into dry. Mix until well combined and there are no more dry spots.
- Spray muffin tin with cooking spray. Fill each tin 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from tin and serve warm.
The Starch Science of Yogurt in Quick Breads
Greek yogurt does the heaviest lifting in this batter by introducing acidity that reacts with baking powder while simultaneously coating flour proteins to inhibit excessive gluten formation. When combining wet components into dry ones, stop mixing the moment hydration occurs even if small lumps remain visible, because overworking the batter yields a tough, rubbery texture instead of a tender crumb. Setting the oven to 375 degrees Fahrenheit ensures a rapid initial rise, while baking for eighteen to twenty minutes allows the exterior to develop a golden crust without drying out the interior. Because white whole wheat flour contains the entire grain without the bitter tannin notes of red varieties, it absorbs moisture differently than refined all-purpose flour, making precision with liquid measurements vital.
Transforming Day-Two Batches
Day-old cornmeal goods naturally stale faster than standard wheat muffins due to the starch retrogradation inherent in coarsely ground maize. Revive a hardened muffin by splitting it horizontally, brushing the cut faces with melted butter, and crisping them in a cast-iron skillet over medium-low heat for three minutes until a golden crust forms. Storing baked batches in an airtight container at room temperature preserves their structural integrity for up to three days without requiring refrigeration, which accelerates starch crystallization. Alternatively, slice stale remnants into cubes, toss them with olive oil and herbs, and bake them at 300 degrees Fahrenheit until completely dehydrated for an assertive salad topper.
