Black Bean Corn Muffins
Savor the perfect blend of sweet and savory with these hearty Black Bean Corn Muffins! Packed with wholesome ingredients like black beans, sweet corn, and sharp cheddar cheese, these muffins take classic cornbread to the next level with a touch of ground cumin and paprika for added depth and warmth. Moist and tender thanks to buttermilk and melted butter, they’re incredibly easy to make and bake up in just 20 minutes, making them a fantastic option for busy weeknights or weekend gatherings. Serve these flavorful muffins as a comforting side dish for chili, soups, or barbecues, or enjoy them as a standalone snack. For an extra burst of freshness, garnish with chopped cilantro before serving!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cumin
- 0.5 teaspoon ground paprika
- 1 cup buttermilk
- 2 pieces large eggs
- 0.25 cup unsalted butter (melted and cooled slightly)
- 1 cup canned black beans (drained and rinsed)
- 1 cup canned corn kernels (drained)
- 0.5 cup shredded sharp cheddar cheese
- 2 tablespoons chopped cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a standard 12-cup muffin tin with paper liners or grease it well.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, sugar, baking powder, salt, cumin, and paprika until well combined.
In a medium bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; the batter will be slightly lumpy.
Gently fold in the black beans, corn, and shredded cheddar cheese, ensuring that they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to finish cooling.
Optional: Sprinkle the cooled muffins with chopped cilantro before serving for a fresh touch.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 3985 mg | 173% | |
| Total Carbohydrate | 343.7 g | 125% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 53.7 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 491 mg | 38% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2029 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
