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Savory Corn Muffins with Poblano and Lime

These corn muffins are a delightful twist on a classic side, featuring a tender crumb with a rustic, slightly crunchy exterior. Incorporating roasted poblano peppers and a squeeze of lime elevates the flavor, transforming simple ingredients into a vibrant, customizable snack or breakfast. The muffins are fluffy with a golden crust, inviting experimentation with various add-ins for a personalized touch.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cornmeal coarse grind preferred for texture
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder fresh for best rise
  • 1/2 teaspoon salt
  • 2 large eggs beaten until frothy
  • 1/2 cup melted butter preferably unsalted
  • 1/2 cup buttermilk or substitute with milk + lemon
  • 1 cup roasted poblano peppers finely chopped
  • 1 teaspoon lime juice freshly squeezed

Equipment

  • Oven
  • Muffin tin or paper liners
  • Mixing bowls
  • Whisk or fork
  • Spatula
  • Toothpick or Skewer
  • Wire rack

Method
 

  1. Preheat your oven to 220°C (425°F) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined. The mixture should look slightly sandy and uniform.
  3. In a separate bowl, beat the eggs until frothy and slightly bubbly, then stir in the melted butter, buttermilk, and lime juice. Whisk until the mixture is smooth and fragrant.
  4. Pour the wet mixture into the dry ingredients, then gently fold everything together with a spatula until just combined. Avoid overmixing; the batter should be slightly lumpy.
  5. Fold in the chopped roasted poblano peppers evenly throughout the batter, distributing their smoky flavor and vibrant color.
  6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full for room to rise and develop a golden crust.
  7. Bake in the preheated oven for 15–18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  8. Once done, remove the muffins from the oven and let them rest in the tin for about 5 minutes, allowing the crumb to set slightly.
  9. Transfer the muffins to a wire rack and let them cool for another 5–10 minutes. They should be fragrant, with a crispy edge and a tender crumb inside.
  10. Serve the muffins warm or at room temperature, perhaps with a squeeze of fresh lime or a pat of butter for extra flavor.

Notes

Feel free to customize with shredded cheese, chopped herbs, or jalapeños for extra flavor. For a vegan version, substitute eggs with flaxseed meal and dairy with plant-based milk and oil.