Southern Mystery Wholemeal Corn Muffins
Experience a taste of the South with these irresistibly moist and flavorful Southern Mystery Wholemeal Corn Muffins, blending wholesome wholemeal flour and yellow cornmeal with a tantalizing twist of spices like cinnamon and chili powder. Sweetened with dark brown sugar, honey, and a hint of vanilla, these muffins strike the perfect balance between warmth, sweetness, and subtle heat. Buttermilk ensures a tender crumb, while melted butter adds rich, buttery undertones. Ideal for breakfast, brunch, or as a side dish, these golden muffins are baked to perfection in just 20 minutes, making them a quick and satisfying treat. Serve them warm with a pat of butter or a drizzle of extra honey for a comforting, Southern-inspired touch that will keep everyone guessing what makes them so mysteriously delicious.
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Recipe Information
Ingredients
- 120 grams Wholemeal flour
- 120 grams Yellow cornmeal
- 50 grams Dark brown sugar
- 10 grams Baking powder
- 2 grams Baking soda
- 3 grams Salt
- 2 grams Ground cinnamon
- 1 gram Chili powder
- 75 grams Unsalted butter, melted
- 1 Egg
- 240 milliliters Buttermilk
- 30 grams Honey
- 5 milliliters Vanilla extract
Instructions
Preheat the oven to 200°C (400°F) and grease a 12-cup muffin tin with butter or cooking spray.
In a large mixing bowl, whisk together the wholemeal flour, cornmeal, dark brown sugar, baking powder, baking soda, salt, ground cinnamon, and chili powder until well combined.
In a separate medium-sized bowl, combine the melted butter, egg, buttermilk, honey, and vanilla extract. Whisk thoroughly to form a smooth, cohesive mixture.
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the 12 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 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair wonderfully with a pat of butter or a drizzle of extra honey.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 3112 mg | 135% | |
| Total Carbohydrate | 275.6 g | 100% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 87.2 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 429 mg | 33% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1171 mg | 25% | |
*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.
