Quinoa Corn Muffins
Elevate your baking game with these hearty Quinoa Corn Muffins—a delicious fusion of wholesome quinoa, golden cornmeal, and sweet corn kernels. Perfectly moist with a tender crumb, these muffins are balanced with the subtle sweetness of honey and just the right hint of buttermilk tang. Packed with protein-rich cooked quinoa and rustic cornmeal, they make an ideal breakfast on the go, a savory-sweet snack, or a unique side for soups and chilis. Ready in just 35 minutes, including prep and baking time, these muffins are a breeze to make and are sure to become a family favorite. Whether served warm with a pat of butter or enjoyed plain, these muffins are as nutritious as they are delicious. Try this easy recipe and turn simple pantry ingredients into a standout treat!
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Recipe Information
Ingredients
- 1 cup cooked quinoa
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 cup granulated sugar
- 1 cup buttermilk
- 0.25 cup unsalted butter, melted
- 2 large eggs
- 2 tablespoons honey
- 0.5 cup corn kernels (fresh or frozen, thawed)
Instructions
Preheat your oven to 375°F (190°C) and grease or line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
In a medium bowl, whisk the buttermilk, melted butter, eggs, and honey together until smooth.
Add the cooked quinoa to the wet mixture and stir to combine.
Make 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 corn kernels until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 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 let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your homemade Quinoa Corn Muffins!
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 3154 mg | 137% | |
| Total Carbohydrate | 411.6 g | 150% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 105.7 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 404 mg | 31% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1502 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.
