Description
This easy cornbread muffins recipe is a comforting and quick side dish, featuring a golden, fluffy texture with an aromatic twist from Za’atar and salty feta cheese, perfect for family meals.
Ingredients
- 1.5 cups all-purpose flour
- 1 cup yellow cornmeal, medium grind
- 0.25 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 1 cup buttermilk (If not available, use regular milk with 1 tbsp lemon juice or white vinegar, let sit 5 minutes)
- 1 large egg, at room temperature
- 0.5 cup unsalted butter, melted and cooled (You can use vegetable oil)
- 2 tablespoons Za’atar spice blend
- 1 cup feta cheese, crumbled (made with microbial rennet)
- 0.25 cup fresh oregano leaves, for garnish
Instructions
- Prepare for Baking: Preheat your oven to 400(degree)F (200(degree)C). Line a 12-cup muffin tin with paper liners or grease each cup generously.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, fine sea salt, and Za’atar spice blend until thoroughly combined and aromatic.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, room temperature large egg, and the melted and cooled unsalted butter until the mixture is smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; the batter will be slightly lumpy. Gently fold in the crumbled feta cheese until just distributed.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.
- Bake the Muffins: Bake for 18-22 minutes, or until golden brown on top and a wooden skewer inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the muffin tin for 5 minutes. Then, transfer them to a wire rack to cool slightly further. Serve warm.
Notes
If buttermilk is unavailable, substitute with regular milk + 1 tbsp lemon juice or vinegar. Ensure baking powder and soda are fresh for proper rise. Avoid overmixing batter and overbaking to prevent dry muffins. For perfectly uniform muffins, use an ice cream scoop to fill each cup. Serve warm; leftovers can be stored airtight at room temperature for 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230 calories
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg