Fresh Okra Muffins
Transform your snack time or side dish game with these moist and flavorful Fresh Okra Muffins! Bursting with the goodness of farm-fresh okra, sharp cheddar cheese, and zesty green onions, these muffins expertly balance savory and slightly sweet flavors thanks to a touch of sugar and rich buttermilk. Perfect for pairing with hearty soups, stews, or enjoyed on their own, their golden-brown tops and tender crumb will have you reaching for seconds. Crafted with a blend of all-purpose flour and cornmeal for a rustic touch, and ready in just 35 minutes, these easy homemade muffins are a delightful twist on traditional cornbread. Whether you're hosting a brunch or simply craving a snack featuring seasonal okra, these muffins deliver bold flavor and incredible texture in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup (chopped) fresh okra
- 1.5 cups all-purpose flour
- 0.5 cups cornmeal
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 tablespoon sugar
- 1 cup buttermilk
- 2 pieces large eggs
- 0.25 cups unsalted butter (melted)
- 0.75 cups cheddar cheese (shredded)
- 0.25 cups green onions (finely chopped)
Instructions
Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin or line it with paper liners.
Wash the okra thoroughly, remove the stems, and chop it into small pieces measuring about 1/4 inch thick. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and sugar.
In a separate bowl, combine the buttermilk, eggs, and melted butter. Whisk until well incorporated.
Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; do not overmix.
Fold in the chopped fresh okra, shredded cheddar cheese, and green onions until evenly distributed throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair beautifully with soups, stews, or even a pat of butter for a quick snack.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 3587 mg | 156% | |
| Total Carbohydrate | 267.2 g | 97% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 29.3 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 567 mg | 44% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1517 mg | 32% | |
*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.
