Cheddar Stuffed Corn Muffins
- Level: Easy
- Yield: Makes 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 263
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 7
- Cholesterol
- 53
- Sodium
- 188
- Total: 45 min (includes cooling time)
- Active: 15 min
Ingredients
Nonstick cooking spray
6 tablespoons unsalted butter, melted
2 tablespoons vegetable oil or other neutral oil
1/2 cup sugar
2 large eggs, at room temperature
1 3/4 cups unbleached all-purpose flour
1 cup fine yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon fine sea salt
1 cup buttermilk, at room temperature
6 ounces sharp cheddar cheese, cut into 12 cubes (about 1/2 ounce each)
Directions
- Preheat the oven to 400 degrees F. Lightly grease the wells of a 12-cup muffin pan with nonstick cooking spray.
- In a medium bowl, whisk the butter, oil and sugar together until well combined. Add the eggs one at a time and whisk to combine. In another medium bowl, whisk the flour, cornmeal, baking powder, cayenne and salt to combine.
- Add half of the flour mixture to the wet ingredients and stir with a rubber spatula to combine. Add the buttermilk and stir to combine, then add the remaining flour mixture and stir well to incorporate.
- Use a 1/4-cup scoop to divide the batter among the wells of the prepared muffin pan, filling each just over 3/4 of the way full. Press 1 cube of cheese into the center of each muffin, submerging it fully without reaching the bottom of the pan.
- Bake until the surface of the muffin springs back gently to the touch, 17 to 20 minutes, rotating the pan halfway through baking. Let cool inside the pan for 5 to 10 minutes, then remove from the pan. These muffins are best served immediately, warm, so the cheese inside is still gooey.