Savory Cornbread Muffins

Name: Savory Cornbread Muffins
Cook time: 18 min
Yield: 4 servings
Ingredients: 5 ml neutral oil for greasing the tin, if not using liners; 95 g all-purpose flour spooned and leveled; 85 g yellow cornmeal fine or medium grind; 8 g baking powder; 2 g baking soda; 4 g fine salt; 12 g granulated sugar; 180 ml buttermilk shaken if separated; 1 each large egg lightly beaten; 57 g unsalted butter melted and cooled slightly; 85 g sharp cheddar cheese grated; 25 g scallions thinly sliced; 2 g fresh thyme leaves picked from stems

These muffins bake up with a moist crumb and a browned top, using cornmeal for texture, buttermilk for tenderness, and cheddar for a savory finish. They are designed to be served warm alongside soups, stews, braises, or roasted vegetables.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

5 ml neutral oil for greasing the tin, if not using liners
95 g all-purpose flour spooned and leveled
85 g yellow cornmeal fine or medium grind
8 g baking powder
2 g baking soda
4 g fine salt
12 g granulated sugar
180 ml buttermilk shaken if separated
1 each large egg lightly beaten
57 g unsalted butter melted and cooled slightly
85 g sharp cheddar cheese grated
25 g scallions thinly sliced
2 g fresh thyme leaves picked from stems

Instructions

Heat the oven to 220°C. Grease 8 cups of a 12-cup muffin tin with 5 ml neutral oil, or line the cups with paper liners. The oven is fully preheated and the muffin tin is prepared.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar until evenly combined. The dry mixture looks uniform with no visible streaks of leavening.
In a medium bowl, whisk the buttermilk, beaten egg, and melted butter until smooth. The wet mixture is fully emulsified and lightly thickened.
Add the wet mixture to the dry mixture and fold with a spatula until only a few streaks of flour remain. Fold in the cheddar, scallions, and thyme just until distributed; do not overmix. The batter is thick, slightly lumpy, and evenly studded with cheese and herbs.
Divide the batter evenly among the prepared cups, filling each about three-quarters full. The cups are filled evenly and the tops are gently domed.
Bake for 16 to 18 minutes, until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs. The tops are browned, the centers spring back when lightly pressed, and the muffins release cleanly from the tin.
Cool in the pan for 5 minutes, then move the muffins to a wire rack. Serve warm. The muffins are warm, set, and ready to serve.