Cornmeal-Molasses Muffins

These muffins are a nod to two traditional New England specialties, Anadama bread and Indian pudding, both of which are primarily made with cornmeal and molasses.
Save Recipe
  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 20 min
  • Yield: 12 regular muffins
Share This Recipe

Ingredients

Directions

  1. 1. Preheat the oven to 350 degrees F. Cut parchment paper into twelve 5-by-5-inch squares. Lightly grease the inside of a 12-cup muffin tin. Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom. Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty). 
  2. 2. Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl. 
  3. 3. Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl. 
  4. 4. Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed). 
  5. 5. Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help). Sprinkle each muffin with the toasted oats. 
  6. 6. Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes. Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. Store the cooled muffins in an airtight container for up to 3 days.
Breakfast Muffins
PREMIUM
Gemma Stafford

Breakfast Muffins

21m Easy 99%
CLASS
Blueberry Muffins
PREMIUM
Sebastien Rouxel

Blueberry Muffins

19m Intermediate 100%
CLASS
Braised Chicken with Pomegranate Molasses
PREMIUM
18m Easy 100%
CLASS
Savory Bacon, Cheddar, and Scallion Muffins
PREMIUM
30m Easy 97%
CLASS