| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | Makes 12 muffins |
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | Makes 12 muffins |
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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 263 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 53 mg |
| Sodium | 188 mg |
| Serving Size | 1 of 14 servings |
| Calories | 263 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 53 mg |
| Sodium | 188 mg |
Reviews
Excellent class and recipe
I followed the video instructions and recipe with a few slight modifications for low-sodium diet, what I had on-hand, and hand/wrist accessibility.
Reduced salt to 1/8 teaspoon
Replaced cheddar with low-sodium Mexican melting cheese
Replaced 3/4 cup of white flour with whole wheat
Replaced buttermilk with about 1/2 Greek yogurt and 1/2 unsweetened oat milk
Used my whisk attachment on my light-weight hand mixer to combine.
They came out perfect! really special, served with scrambled eggs – will make again.
I followed the video instructions and recipe with a few slight modifications for low-sodium diet, what I had on-hand, and hand/wrist accessibility.
Reduced salt to 1/8 teaspoon
Replaced cheddar with low-sodium Mexican melting cheese
Replaced 3/4 cup of white flour with whole wheat
Replaced buttermilk with about 1/2 Greek yogurt and 1/2 unsweetened oat milk
Used my whisk attachment on my light-weight hand mixer to combine.
They came out perfect! really special, served with scrambled eggs – will make again.