Curried Cornmeal Muffins
Add an exotic twist to your baking repertoire with these Curried Cornmeal Muffins, a bold fusion of sweet and savory flavors that’s perfect for any mealtime. Infused with aromatic curry powder and vibrant turmeric, these golden muffins boast a subtle spice that pairs beautifully with the natural sweetness of cornmeal and a touch of sugar. Soft, tender, and delightfully moist, they come together in just 35 minutes, making them an excellent choice for busy weeknights or entertaining guests. Serve them warm with a pat of butter, or garnish with fresh cilantro for a fragrant burst of freshness. Whether enjoyed as a unique side dish, a snack, or a breakfast upgrade, these muffins are sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground curry powder
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon salt
- 1 cup whole milk
- 4 tablespoons unsalted butter, melted
- 1 unit large egg
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it thoroughly.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, curry powder, turmeric, and salt until evenly combined.
In a separate medium bowl, whisk together the milk, melted butter, and egg until smooth and well combined.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold the ingredients together until just combined. Avoid overmixing, as this can make the muffins dense.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely, or serve warm if desired.
Optionally, sprinkle the tops of the muffins with fresh chopped cilantro before serving for an extra pop of flavor.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 2713 mg | 118% | |
| Total Carbohydrate | 295.5 g | 107% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 38.7 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 370 mg | 28% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 908 mg | 19% | |
*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.
