Sesame Raised Cornmeal Muffins
Delightfully nutty and irresistibly fluffy, these Sesame Raised Cornmeal Muffins are the perfect fusion of rustic charm and elevated flavor. Made with a unique blend of fine cornmeal and all-purpose flour, these muffins have a tender, cake-like crumb that’s beautifully balanced by the warm sweetness of honey and the richness of melted butter. The batter is yeast-raised, giving these muffins a light and airy texture that sets them apart from traditional quick breads. Golden sesame seeds sprinkled on top add a delightful crunch and a touch of earthy complexity. Perfect for breakfast, brunch, or as a savory-sweet snack, these muffins are easy to prepare and pair wonderfully with a drizzle of honey or a slather of butter. With just 20 minutes of prep time and an enticingly aromatic bake, these sesame cornmeal muffins are sure to become a household favorite.
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Recipe Information
Ingredients
- 240 ml Warm water (about 110°F/43°C)
- 7 g Instant yeast
- 60 ml Honey
- 60 g Unsalted butter, melted
- 240 g All-purpose flour
- 120 g Fine cornmeal
- 5 g Salt
- 2 large Eggs, lightly beaten
- 30 g Sesame seeds
Instructions
In a small bowl, combine the warm water, instant yeast, and honey. Stir gently and let sit for 5 minutes until the mixture is foamy.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, and salt.
Add the melted butter, lightly beaten eggs, and the yeast mixture to the dry ingredients. Mix until a smooth batter forms.
Cover the bowl with a clean kitchen towel and let the batter rise in a warm, draft-free spot for 45 minutes, or until doubled in size.
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with butter or non-stick spray.
Stir the batter gently to release any air bubbles. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Sprinkle the tops of each muffin with sesame seeds.
Bake in the preheated oven for 15-18 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 2125 mg | 92% | |
| Total Carbohydrate | 336.0 g | 122% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 52.2 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 132 mg | 10% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 800 mg | 17% | |
*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.
