Corn-Chestnut Muffins

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  • Level: Easy
  • Total: 2 hr
  • Active: 30 min
  • Yield: 18 muffins
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1 stick unsalted butter

1 onion, finely chopped

2 stalks celery, finely chopped

1 1/4 teaspoons salt

1 cup peeled roasted chestnuts, crumbled

2 teaspoons chopped fresh sage

1 tablespoon chopped fresh thyme

1 1/2 cups all-purpose flour

1 1/2 cups yellow cornmeal

1/4 cup sugar

1/4 cup finely chopped fresh parsley

1 1/2 teaspoons baking powder

1/2 teaspoon poultry seasoning

1/2 teaspoon baking soda

1 1/2 cups whole milk

2 large eggs


  1. Preheat the oven to 350 degrees F. Line 18 muffin cups with paper liners. Melt the butter in a large skillet over medium heat. Add the onion, celery and 1/2 teaspoon salt and cook, stirring occasionally, until just softened, about 5 minutes. Stir in the chestnuts, sage and 2 teaspoons thyme. Spread out the mixture on a baking sheet to cool, about 20 minutes.
  2. Meanwhile, whisk the flour, cornmeal, sugar, parsley, baking powder, poultry seasoning, baking soda and remaining 3/4 teaspoon salt in a large bowl. Whisk the milk, eggs and vegetable-chestnut mixture in a medium bowl; stir into the flour mixture until just combined.
  3. Divide the batter among the muffin cups, filling them three-quarters of the way. Sprinkle with the remaining 1 teaspoon thyme. Bake until the tops spring back when gently pressed, 18 to 22 minutes. Let the muffins cool 5 minutes in the pans, then remove to a rack to cool completely.