Corn Cheddar Cheese Muffins: A Perfect Blend of Sweetness and Savory
Corn Cheddar Cheese Muffins: A Perfect Blend of Sweetness and Savory
Sweet and Savory Corn Cheddar Cheese Muffins
Enjoy the delightful texture and flavor of sweet corn that fills your mouth with every bite! The combination of popping corn kernels and soft corn flour, enhanced by the savory cheddar cheese, makes these muffins incredibly rich and satisfying. These ‘Corn Cheddar Cheese Muffins’ are perfect as a delightful snack for children with a glass of milk, or even as a hearty brunch option. Add a touch of sweetness to your special occasions or everyday moments with this fantastic choice.
Muffin Batter Ingredients- 85g Organic Cake Flour
- 35g Cornmeal
- 3g Baking Powder
- 60g Unsalted Butter (room temperature)
- 50g Unrefined Cane Sugar (room temperature)
- 1g Salt
- 80g Milk (room temperature)
- 40g Canned Corn (drained)
- 2 slices Cheddar Cheese
Cooking Instructions
Step 1
Before you begin, ensure all your muffin batter ingredients, especially the butter, sugar, and milk, are at room temperature. This is crucial for achieving a smooth and well-emulsified batter. Also, pre-measure and sift together the cake flour, cornmeal, and baking powder. (Tip: If you forgot, make sure to have 80g of milk ready!)
Step 2
In a bowl, lightly cream the softened room-temperature butter with a whisk. Once the butter is smooth, add the unrefined cane sugar. Continue to beat them together until the mixture is light, fluffy, and pale yellow. It’s important to let the sugar crystals dissolve into the butter during this creaming process.
Step 3
Gradually add the room-temperature eggs to the creamed butter and sugar mixture, a little at a time, while whisking continuously to prevent the mixture from separating. Once all the eggs are incorporated, you should have a smooth and creamy consistency.
Step 4
Add the sifted dry ingredients (cake flour, cornmeal, baking powder) to the butter mixture. Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can lead to tough muffins. Mix only until a few streaks of flour remain visible.
Step 5
Now, add the drained canned corn and the 2 slices of cheddar cheese (torn into small pieces by hand) to the batter. Gently fold them in using the spatula, ensuring they are evenly distributed throughout the batter.
Step 6
Pour in the room-temperature milk and gently fold it into the batter until everything is just combined and forms a smooth batter. Again, avoid overmixing. The batter should be smooth and well-blended.
Step 7
Transfer the finished muffin batter into a piping bag. Using a piping bag allows for neat and even filling of the muffin cups, making the process much cleaner and more precise.
Step 8
Pipe the batter into the muffin liners, filling each cup to about 80% of its capacity. Filling them too full can cause the muffins to overflow during baking, so maintaining this level is key.
Step 9
Before placing the muffins in the oven, sprinkle a little extra canned corn and some finely torn cheddar cheese on top of the batter as a garnish. This will give your muffins an appealing appearance once baked.
Step 10
Bake in a preheated oven at 180°C (350°F) for approximately 18 to 20 minutes. The muffins are done when a skewer inserted into the center comes out clean. Baking times may vary depending on your oven. Enjoy your delicious Corn Cheddar Cheese Muffins!
