Tender Apple Spice Cornbread Muffins Recipe | ASpicyPerspective.com (2024)

FAQs

Why do my cornbread muffins stick to the pan? ›

Be sure to grease the pan well with butter or cooking spray to prevent the muffins from sticking. If you skip this step they will stick even if you are using a nonstick pan. Don't overmix the batter. You need to gently fold the cornmeal into the batter at the end.

When you over-mix your cornmeal batter, you cause it to release more glutens which can break down the structure of the batter. This will result in a loose, crumbly cornbread that can be dry and brittle. When mixing the cornmeal batter get all the ingredients wet until they all are mixed up.

Muffins are great, but it's frustrating when they get stuck in the pan. The trick to preventing muffins from sticking to the muffin tins is to grease each muffin cup thoroughly.

The total time these muffins should be in the oven is about 21–23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done. Remove muffins from the oven and allow to cool in the pan for 5 minutes before enjoying.

When I make cornbread I put butter in the pan (cast iron), enough so that when melted it comes up the sides as the batter is poured in, this creates crispy edges and prevents sticking. Heat the pan with the butter in the oven until it's sizzling, then pour in your batter, then bake.

Adding about 1 tablespoon (15 ml) of extra butter or vegetable oil can increase the moistness of your cornbread. You can do this even if your recipe doesn't call for butter or oil. Replace milk or water with creamed corn. If your recipe calls for milk or water, try replacing it with creamed corn.

When making cornbread, use this trick: Add a few drops of oil to the batter and then pour your batter into an already hot pie pan. This will prevent the cornbread from sticking.

Keep Wet and Dry Ingredients Separately

First, mix the wet ingredients together in a bowl and then mix the dry ingredients in another to prevent the muffin mix from being over-mixed. Some recipes will even recommend adding in greek yogurt or buttermilk to bump up the moisture.

By letting the cornbread batter sit at room temperature before baking, the cornmeal has some extra time to absorb the flavor from the other ingredients, and the baking powder gets a head start. I love using my cast-iron skillet for cornbread and preheat it before adding my batter.

What's the difference between cornbread and corn muffin mix? ›

Cornbread is a quick bread made with cornmeal that may or may not contain sugar and is usually baked in a skillet, pan, or into sticks. Corn muffins are baked in muffin tins and contain cornmeal and generous amounts of sugar; most are more cake-like in texture.

In contrast to the dryer, less-sweet nature of Southern cornbread, Northern cornbread is much more cakey and sweet. Indeed, colonial Americans made their cornbread with molasses to sweeten it. Also, Northern cornbread sometimes uses milk rather than buttermilk.

The consistency of the batter should be a bit like pancake batter—a little on the thin side. Thick batter can result in dry texture and cornbread that crumbles easily after baking. If you feel your batter is too thick, simply add a splash of extra milk.

Baking Powder + Baking Soda: Adds air to the cornbread muffins allowing them to rise. Milk: Cooks with the cornmeal to trap moisture in the muffins. Sour Cream: Gives the bread a little tang and more moisture. Butter: Gives color and flavor to the corn muffins.

A hot, greasy skillet will prevent your cornbread from sticking and give your cornbread the right texture. You want your batter to start baking as soon as it hits the pan. Hear that sizzle? You WANT some sizzle here.

Slide the cup between muffin and pan and rotate it gently. Once you feel it getting loose you can pull it out.

You can also sprinkle some baking soda on a paper towel on the bottom of your container and then place your goods on top (just don't do that to bare bottomed muffins so they don't get baking soda on their bottoms, try to put them on a plate first. Lined cupcakes should be ok.) Baking soda naturally absorbs moisture.