Parmesan Cornmeal Muffins Recipe

Name: Parmesan Cornmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray or paper baking cup; 1 1/4 cups flour; 3/4 cup yellow cornmeal; 3/4 cup grated parmigiano-reggiano cheese (about 4 oz.); 1/4 cup sugar; 1 tablespoon baking powder; 1 teaspoon sweet paprika; 1/2 teaspoon salt; 1 large egg, room temperature; 1/2 cup sour cream; 2/3 cup milk; 1/2 cup canola oil

Servings: persons

nonstick cooking spray or paper baking cup
1 1/4 cups flour
3/4 cup yellow cornmeal
3/4 cup grated parmigiano-reggiano cheese (about 4 oz.)
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon sweet paprika
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup sour cream
2/3 cup milk
1/2 cup canola oil

1
Position your oven rack in the middle of the oven, and preheat to 400u00b0F Prepare your muffin tins by spraying the cups and the rims with nonstick cooking spray, or if using the paper cups, by dropping them inches If using the silicone pans, spray as directed and then place on baking pan.
2
Whisk the flour ,cornmeal, 1/2 cup cheese, the sugar, baking powder, paprika, and salt in a medium until well combined. Set aside.
3
In a large bowl, whisk the egg and sour cream until smooth, then whisk in the milk and oil. Use a wooden spoon to stir in the prepared flour mixture until moistened.
4
Fill the prepared pans three quarters full. Use additional prepared pans for leftover batter. Sprinkle 1 teaspoon of remaining grated cheese over the top of each muffin. Bake for 20 minutes, or until the muffins are pale brown with rounded, cracked tops. A toothpick should come out clean when inserted into one of the muffins.
5
Set the pan on a wire rack to cool for 10 minutes. Gently rock the muffins back and forth to release. Set muffins on rack to cool for an additional 5 minutes more. If storing or freezing, let cool completely, before putting in air tight containers or freezer proof bags. These muffins will stay fresh up to 24 hours at room temperature. Or up to 1 month in the freezer.

700

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 12 ingredients. The key ingredients include: nonstick cooking spray or paper baking cup, 1 1/4 cups flour, 3/4 cup yellow cornmeal, 3/4 cup grated parmigiano-reggiano cheese (about 4 oz.), and more.

Yes, Parmesan Cornmeal 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.

Parmesan Cornmeal Muffins

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