Cheesy Mini Corn Muffins
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Why I Love This Recipe
Cornbread, a primary influencer of this recipe, traces its origins to Native American cooking, which heavily featured cornmeal in their cuisine.
Ingredients You'll Need
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 1/4 cup buttermilk, room temperature
2 large eggs, room temperature
1/2 cup melted butter, plus extra for greasing
1 cup shredded sharp cheddar cheese, divided
1/4 cup diced jalapeños, optional
Directions
Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin with butter.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar.
In a separate bowl, combine the buttermilk, eggs, and melted butter. Mix until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Be cautious not to overmix.
Fold in 3/4 cup of the shredded cheddar cheese and the optional diced jalapeños.
Spoon the batter evenly into the prepared mini muffin tin, filling each cavity about 2/3 full.
Sprinkle the remaining 1/4 cup of cheddar cheese on top of the muffins.
Bake in the preheated oven for 12-15 minutes or until golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before enjoying.
Pairs Well With
Pairs well with an amber ale for adults or a honey lemonade for a non-alcoholic option
Questions, Comments & Reviews
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