Description
These Crispy Cheddar Corn Potato Muffins are a delightful blend of cheesy, savory flavors with a crispy cornmeal crust and soft, fluffy interior. Perfect as a comforting side dish or snack, they combine the richness of cheddar cheese, the sweetness of corn kernels, and the creaminess of mashed potatoes for a unique and satisfying muffin experience.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup cheddar cheese (shredded)
- 1 cup corn kernels (fresh or frozen)
- 1 cup mashed potatoes (cooled)
- 1/2 cup milk
- 1/4 cup sour cream
- 2 large eggs
- 1 tbsp fresh parsley (chopped, optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners to ensure the muffins don’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and black pepper, ensuring even distribution of leavening agents.
- Combine Wet Ingredients: In another bowl, mix the softened butter, shredded cheddar cheese, corn kernels, cooled mashed potatoes, milk, sour cream, eggs, and chopped parsley (if using). Mix until everything is incorporated.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the bowl with dry ingredients. Stir gently until just combined; avoid overmixing to keep muffins tender.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full for optimal rising and shape.
- Bake Muffins: Bake in the preheated oven for 18-20 minutes or until the muffins are golden brown. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool Muffins: Let the muffins cool in the tin for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Use fresh or frozen corn kernels based on availability; frozen should be thawed before use.
- Make sure the mashed potatoes are cooled to avoid melting the butter or affecting batter consistency.
- Do not overmix the batter to maintain a light and fluffy muffin texture.
- These muffins can be reheated in a toaster oven or conventional oven to restore crispiness.
- Optional parsley adds freshness; you can omit it if preferred or substitute with chives or green onions.
