Sweet Green Tomato Corn Muffins
Put a fresh twist on classic cornbread with these Sweet Green Tomato Corn Muffins, a perfect blend of savory, sweet, and seasonal flavors! Finely diced green tomatoes add a subtle tang and a touch of moisture to the fluffy cornmeal batter, while honey and vanilla enhance their natural sweetness. Crafted with simple pantry staples like buttermilk, melted butter, and a splash of vanilla, these muffins come together in just 15 minutes of prep time for an easy yet impressive treat. Baked to golden perfection, they’re equally delicious served warm with butter or drizzled with extra honey. Whether accompanying a bowl of chili, rounding out your brunch menu, or standing alone as a satisfying snack, these unique corn muffins are sure to impress.
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Recipe Information
Ingredients
- 1 cup green tomatoes, finely diced
- 1 cup yellow cornmeal
- 0.75 cup all-purpose flour
- 0.5 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup buttermilk
- 0.25 cup unsalted butter, melted and slightly cooled
- 1 whole large egg
- 1 teaspoon vanilla extract
- 2 tablespoons honey
Instructions
Preheat your oven to 375°F (190°C) and lightly grease or line a standard 12-cup muffin tin with paper liners.
In a medium mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until well mixed.
In a separate large mixing bowl, whisk together the buttermilk, melted butter, egg, vanilla extract, and honey until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix as this can make the muffins dense.
Gently fold in the finely diced green tomatoes, ensuring they are evenly distributed throughout the batter.
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 the tops are golden brown and a toothpick inserted into the center of a muffin 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. These Sweet Green Tomato Corn Muffins are delightful on their own or paired with a pat of butter or a drizzle of honey.
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 3469 mg | 151% | |
| Total Carbohydrate | 350.7 g | 128% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 154.6 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 293 mg | 23% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1155 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.
