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 tsp paprika
- 1 tsp cumin
- 1 1/4 cup flour
- 3/4 cup corn meal
- 4 tbsp sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 egg
- 1/4 cup vegetable oil
- 2 – 3 tbsp diced green chilies (from a 4 oz. can)
- Melted butter, optional
- Pour paprika and cumin in a small, dry skillet. Heat over low heat until fragrant, shaking pan or stirring frequently, about 3 minutes.
- Combine all the ingredients in a bowl and stir just until well combined.
- Fill greased or lined muffin tins 3/4 full. Bake at 425 degrees for 15 – 18 minutes, until fully cooked and lightly golden brow
- If desired, brush the tops of the muffins with melted butter while still warm.