Easy Cornmeal Muffins
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5.0
3 reviews
Excellent
Easy Cornmeal Muffins
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Looking for a tasty cornmeal muffins recipe? Look no further! Our homemade cornmeal muffins are a perfect balance of softness and sweetness, thanks to a mix of bread flour, pastry flour, cornmeal, and sugar. We've added eggs to provide structure and richness to the muffins. To ensure they rise beautifully, we add baking powder to the batter. For moist and flavorful muffins, we also include milk and avocado oil. With a touch of orange juice and a hint of vanilla extract, these muffins are sure to impress.
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Ingredients
- 125 g (1 Cup) Bread Flour
- 125 g (1 Cup) Pastry Flour
- 107 g (⅔ cup) Quaker Yello Cornmeal
- 200 g (1 cup) granulated sugar
- 10 g (½ tablespoons plus ½ teaspoons) Baking Powder
- 7.5 g (1-½ teaspoons) Kosher Salt
- 2 large eggs
- 252 ml ( 1 cup ) Whole Milk
- 127.5 ml ( ½ cup plus 2 tablespoons) Avocado Oil or Vegetable Oil
- 10 ml ( 2 tablespoons) fresh or store-bought Orange Juice
Instructions
- Preheat your oven to 400°F (200°C). Line two standard 12-cup muffin pans or one 6-cup jumbo nonstick muffin pan with paper liners, or grease the cups with cooking spray.
- In a large mixing bowl, combine the bread flour, pastry flour, cornmeal, baking powder, and salt. Stir the dry ingredients together until well combined.
- In a separate bowl, beat the eggs until well whisked. Add the milk, avocado oil, orange juice, sugar, and vanilla extract to the eggs, and whisk everything together until well combined about 2 minutes.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture gently until the ingredients are fully incorporated. Be careful not to overmix, as it can make the muffins tough. Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
- Place the muffin tin in the preheated oven and bake for about 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely. Serve the cornmeal muffins warm or at room temperature. They can be enjoyed as a side dish or a snack.
Equipments used:
Notes
- How to Store & Re-Heat
- To store cornmeal muffins, cool them completely and store them in an airtight container at room temperature for up to 2-3 days or refrigerate for up to 1 week.
- To reheat, preheat the oven to 350°F (175°C), place the muffins on a baking sheet, and bake for 5-10 minutes until warmed through. Alternatively, you can use a toaster or microwave for a quicker reheating option. When reheating, take care not to overheat the muffins to avoid drying them out.
- How to Make-Ahead
- To make cornmeal muffins ahead of time, prepare the batter and fill the muffin cups as directed in the recipe. Cover the muffin tin or muffin cups and refrigerate for up to 24 hours. When ready to bake, preheat the oven, and bake the muffins according to the recipe instructions, adjusting the baking time as needed.
- How to Freeze
- To freeze cornmeal muffins, individually wrap each muffin in plastic wrap or place them in airtight freezer bags. Place the wrapped muffins in a freezer-safe container or bag, label with the date, and freeze for up to 3 months. To thaw, let the muffins sit at room temperature for a few hours or overnight. When reheating, take care not to overheat the muffins to avoid drying them out.
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Overall Rating
5.0
3 reviews
Excellent
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