Smoky Corn Muffins

I have a love-hate relationship with corn muffins and corn bread. I love the idea of serving them with soup or chili, but I usually hate the way they turn out. All the recipes I’ve tried in the past have been either too bland or too dry, or even worse, a combination of the two.

So I decided to see if I could remedy that problem by combining a few recipes and adding a smoky spice blend. The final result was definitely not bland and was probably one of the best flavored corn muffins I’ve ever had. The texture was still a bit dry, but not nearly as dry and crumbly as all my previous attempts. For now, I’m happy with this Smoky Corn Muffin recipe being my go-to.

Smoky Corn Muffins

  • 1 1/2 t. paprika
  • 1 t. cumin
  • 1 1/4 c. flour
  • 3/4 c. corn meal
  • 4 T. sugar
  • 4 t. baking powder
  • 1/2 t. salt
  • 1 c. milk
  • 1 egg
  • 1/4 c. vegetable oil
  • 2 – 3 T. diced green chilies (from a 4 oz. can)
  • Melted butter, optional

1. Pour paprika and cumin in a small, dry skillet. Heat over low heat until fragrant, shaking pan or stirring frequently, about 3 minutes.

2. Combine all the ingredients in a bowl and stir just until well combined.

3. Fill greased or lined muffin tins 3/4 full. Bake at 425 degrees for 15 – 18 minutes, until fully cooked and lightly golden brown.

4. If desired, brush the tops of the muffins with melted butter while still warm.

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One thought on “Smoky Corn Muffins

  1. You could try using two eggs to make it more moist. In my Joy of Cooking recipe for an 8-inch pan (not sure how many muffins) it calls for “one or two eggs” and later in the recipe it says, “Using two eggs will make this richer.” Just a thought 🙂 Looks yummy!

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