Popcorn Muffins
Delight your taste buds with these irresistibly quirky Popcorn Muffins—a savory twist on a classic treat! Perfect for snack time or a unique breakfast option, these muffins feature fluffy, buttery batter studded with popped popcorn for delightful texture and a hint of crunch. The optional addition of shredded cheddar cheese offers a rich, savory bite, making them even more satisfying. Easy to whip up in just 15 minutes of prep time, these muffins are baked to golden perfection in under 20 minutes, making them a quick and crowd-pleasing recipe. With a subtle sweetness enhanced by vanilla and a tender crumb thanks to a touch of melted butter, this playful recipe is a must-try. Whether you’re looking for a creative snack or a conversation-starting baked good, these Popcorn Muffins are as fun to make as they are to eat!
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Recipe Information
Ingredients
- 2 cups Popped popcorn (unsalted, plain)
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.25 cups Granulated sugar
- 0.25 cups Unsalted butter (melted and slightly cooled)
- 0.75 cups Milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cups Shredded cheese (cheddar or your preferred type, optional)
Instructions
Preheat the oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the tin.
In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and sugar.
In a medium bowl, whisk together the melted butter, milk, egg, and vanilla extract until well combined.
Pour the wet ingredients into the bowl of dry ingredients and gently mix until just combined. Do not overmix; some lumps are fine.
Fold in the popped popcorn and shredded cheese (if using) into the batter. Stir gently to evenly distribute the popcorn without breaking it up too much.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about two-thirds 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 muffin tin from the oven and let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy these unique and delicious Popcorn Muffins as a savory snack or breakfast option!
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 3708 mg | 161% | |
| Total Carbohydrate | 230.4 g | 84% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 60.4 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 696 mg | 54% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 715 mg | 15% | |
*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.
