Chocolate Chip Cornbread Muffins (Recipe Inspired by AN UNWANTED GUEST) (2024)

FAQs

Why do my cornbread muffins crumble? ›

you need the gluten in the flour to hold it together and also enough moisture. if it is too high in fat it will also be too tender and crumbly. i don't know what ingredients you are using but you could try using a higher protein flour if you are using a cake flour or soft southern flour such as white lilly.

You have two options to keep cornbread muffins from sticking to the pan: Line the wells of the muffin tin with paper liners, or grease the wells with cooking spray or butter. I much prefer greasing, as direct contact with the pan leaves the muffins with golden-brown sides that taste really good too.

Need more time to eat your cornbread? Store it in the fridge. Follow the same method of wrapping it in aluminum foil or plastic wrap and then a sealed plastic bag. Cornbread stores well in the fridge for up to five days.

Freezer-Friendly Instructions: Cornbread muffins taste best when served right out of the oven but can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap them in aluminum foil and warm in a 350°F oven until hot.

Cut back on fat or grease by one third.

Many traditional cornbread recipes call for bacon grease, shortening, or lard. It can add a delicious flavor, but it can also cause your cornbread to separate during baking. Try cutting your proportion of grease or fat by about a third.

By chilling the batter, the starch in the flour is able to absorb more moisture, resulting in a more tender muffin. It also thickens the batter without drying it out, which helps encourage beautiful tall muffin tops without a crumbly or cakey texture.

We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

Cornbread is known for being dry, and that's because it's not properly hydrated. This can lead to unpleasant. hard bits that get stuck in your teeth, making the final product taste even drier. Start by soaking your cornmeal and buttermilk overnight. or up to 24 hours.

For best results, we recommend using all “JIFFY” mixes by the “Best If Used By” date. Beyond this date, dependent upon local weather and storage conditions, the quality of the end product may be affected.

Can you leave homemade muffins out overnight? ›

If you'd prefer to put them in a container, you can (once fully cooled) put them into an airtight container and leave at room temperature for up to 24 hours. If muffins are left exposed, the moisture starts to leak from them and they dry out.

It will make your muffins dense. Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.

Transfer to freezer bag: Without overlapping, place as many muffins as you can into a gallon size Ziploc bag. You can also wrap each muffin in plastic wrap individually and then in a bag. Remove air: Seal the bag, leaving a small opening and suck out air as much as possible.

Cool muffins completely before wrapping and freezing. To freeze, wrap securely in foil or freezer wrap, or place in freezer bags. Label all packages with the name of the recipe and the date. Use within the recommended storage time for the best flavor and texture.

Muffin was underbaked and cell structure wasn't set. When the cell structure doesn't set, the air spaces created by the leavening in the recipe collapses, causing the muffin to sink. Oven temperatures vary over time. To insure the correct temperature each time you bake, always use an oven thermometer.

The key to cornbread that isn't gritty is letting the cornmeal soak in the milk for a bit. For a cakier style, you need more flour than cornmeal, and to make it nice and sweet, without being overpowering, you need a mixture of sugar and something else (like honey, in this recipe).

While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.