Cornmeal Molasses Crumb Muffins Recipe

Name: Cornmeal Molasses Crumb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unbleached flour; ¾ cup yellow cornmeal, preferably stone ground; ½ cup whole wheat flour; 2 teaspoons baking powder; ½ teaspoon salt; ¼ teaspoon ground cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon ground ginger; 1 large egg; 1 cup milk; ⅓ cup vegetable oil; ¼ cup unsulphured molasses; 2 tablespoons yellow cornmeal, preferably cornmeal; 1 ½ tablespoons unbleached flour; 2 tablespoons packed light brown sugar; 1 pinch salt; 1 tablespoon cold unsalted butter

Servings: persons

1 cup unbleached flour
¾ cup yellow cornmeal, preferably stone ground
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
1 large egg
1 cup milk
⅓ cup vegetable oil
¼ cup unsulphured molasses
2 tablespoons yellow cornmeal, preferably cornmeal
1 ½ tablespoons unbleached flour
2 tablespoons packed light brown sugar
1 pinch salt
1 tablespoon cold unsalted butter

1
Preheat the oven to 400* and butter 12 muffin cups.
2
To make the muffin batter, stir the flours, cornmeal, baking powder, salt and spices together in a large mixing bowl.
3
In a separate bowl, beat egg lightly, then whisk in the milk, oil and molasses.
4
Set aside.
5
Make the crumb topping by combining the crumb ingredients in a mixing bowl and then rubbing them between your fingers until you have large, damp crumbs.
6
Make a well in the dry ingredients, add the liquids, and stir with a few deft strokes, just to blend.
7
Divide the batter evenly among the muffin cups.
8
Sprinkle some of the crumb topping on each muffin and bake 18 to 20 minutes.
9
When the muffins are done, the topping should be browned lightly and the muffins themselves slightly springy to the touch.
10
Cool the muffins on a rack in the pan for 5 minutes, after which they should lift right out.
11
Serve them hot, storing leftovers in a sealed plastic bag for up to 2 days.
12
To reheat, wrap in foil and place in a hot oven for 5 minutes.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup unbleached flour, ¾ cup yellow cornmeal, preferably stone ground, ½ cup whole wheat flour, 2 teaspoons baking powder, and more.

Yes, Cornmeal Molasses Crumb Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal Molasses Crumb Muffins

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