Do you ever wish there were more savory muffin recipes out there to enjoy? I’ve got the best Cheddar Cornbread Muffins recipe for you evaaaaa! Cheesy, corny, creamy, salty, moist…. YUM!
So, I got challenged by a friend. She said she has been looking for a savory muffin recipe that isn’t full of flour and cheese. I did try to make them all cornflour but they were too grainy and too dry and too ugh. I just HAD to add a little all purpose flour to keep it soft and smooth and cakey (is that a word?). Apart from that, I also had to add some cheddar because they taste so good with cheddar and because corn and cheddar are like lovers. You can’t separate them. It would be a national tragedy. Seriously. If you want to be so mean to separate them go ahead my friend. They will still turn out just fine. With a broken heart of course, but fine ;)
How to keep cornbread muffins moist
So in order for cornbread muffins to stay moist we first have to get them to be moist in the first place, right? You need to get a precise dry to liquid ratio in the batter. Too much liquid and they will be all soggy. Too little liquid and they’ll be grainy and dry and fall apart. I found it easiest to add a little liquid (milk) and then make sure to achieve the perfect moistness with sour cream. Sour cream also gives them an amazing flavour and adds a lot of protein. So does the cheese. The cheese’s fat adds to the moistness of the muffins. If you leave them out, make sure to add maybe half a tablespoon of oil. The fat/oil is responsible for “keeping” the muffins moist later. Store the muffins in an airtight container in the fridge and you will have moist muffins for as long as they last.
How to keep cornbread muffins from sticking to the muffin tin
This applies to any kind of muffin but especially cornbread muffins because the batter is so dense and sticky. Add liners. No need to buy pretty and/or expensive liners. Just cut a piece of parchment paper into squares and then press them into each hole. Press into the sides to crease where necessary and then add the batter. The weight of the batter will keep the “liners” in place and besides it’s even easier to peel off the muffins later than a regular store-bought liner ;)
I made these muffins for a Vegan Cream of Broccoli Soup I will share with you all tomorrow. I will have to try and make these cornbread muffins vegan, too. It will be a challenge but I will manage one day. Promise :)