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

FAQs

What's the difference between cornbread and corn muffins? ›

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.

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.

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.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

The mix will have additional ingredients like flour, sugar, and salt for additional body and flavor, as well as a leavening agent like baking soda for a fluffier texture. Can I use Jiffy corn muffin mix instead of cornmeal? No, the two aren't interchangeable.

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.

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.

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.

What ingredient prevents muffins from falling apart? ›

How do you keep muffins from falling apart? It's gluten. See, to a baker, gluten holds the whole world together.

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary.

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

That slightly bitter, kinda “tinny” flavor you often experience when biting into a muffin, biscuit or scone is the result of using a baking powder in high quantities — as is needed for these quick-rise treats — with aluminum in it.

WHEAT FLOUR, DEGERMED YELLOW CORN MEAL, SUGAR, LARD (HYDROGENATED LARD, BHT AND CITRIC ACID PRESERVATIVES), CONTAINS LESS THAN 2% OF: BAKING SODA, TRICALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, WHEAT STARCH.

Eggs, or egg substitutes help add structure to the cornbread. Without an egg or substitute, the cornbread may crumble and fall apart easily.

Make a double batch, and use the extras to make poblano cornbread stuffing! Cornbread muffins are also one of my favorite sides with a big bowl of soup. Of course, they're great with chili, but I also like them with my lentil soup, butternut squash soup, red pepper soup, or many-veggie soup.

The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake. Because cornbread traveled well, some began calling it journey cake, which evolved into the name Johnny cake. But whatever it was called, it was all cornbread.