Corn and Molasses Muffins
Warm, hearty, and irresistibly flavorful, these Corn and Molasses Muffins are a delightful twist on classic cornbread. Combining the earthy sweetness of molasses with the rich texture of yellow cornmeal, these muffins strike the perfect balance between sweet and savory. Light yet moist, thanks to the addition of buttermilk and melted butter, they bake up beautifully golden in just 20 minutes. Ideal as a comforting breakfast treat, a side for chili or soup, or a standalone snack, these muffins are as versatile as they are delicious. Perfectly simple to prepare, they’re guaranteed to become a go-to recipe for busy mornings or cozy gatherings.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted and slightly cooled
- 0.5 cup molasses
- 1 cup buttermilk
- 1 whole large egg
- 2 tablespoons granulated sugar
Instructions
Preheat your oven to 400°F (200°C) and grease or line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the melted butter, molasses, buttermilk, egg, and granulated sugar until smooth and well blended.
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula or wooden spoon until just combined. Be careful not to overmix; some lumps are okay.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm with butter or enjoy on their own. Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 3564 mg | 155% | |
| Total Carbohydrate | 373.9 g | 136% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 158.0 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 681 mg | 52% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3101 mg | 66% | |
*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.
