Garlic Pepper Cornbread Muffins
Quick savory cornbread muffins with garlic pepper. 6 muffins in 15 minutes. Tips for swaps, storage, reheating, and add-ins.
These extra savory cornbread muffins are great side for fried chicken or roasted turkey.
- Simple 6-muffin recipe: stir dry ingredients, add wet, fill cups 2/3 full, bake 400°F for about 15 minutes.
- Easy swaps: use plant milk or gluten-free flour, replace honey with maple, or use a flax egg for a vegan version.
- Store airtight at room temperature for 1-2 days, freeze up to 2 months, and reheat in oven or microwave.
Spices
Featured in this Recipe
Preparation Instructions:
Stir together dry ingredients in a medium mixing bowl. Make a well and pour in beaten egg, oil, honey, and milk. Stir until just combined. Fill 6 muffin cups 2/3 full and bake at 400 for 15 minutes, or until a toothpick inserted into a muffin comes out clean.
thespicehouse.com
Frequently Asked Questions
What if I do not have Back of the Yards Garlic Pepper Butchers Rub?
Mix 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon coarse black pepper, and 1/4 teaspoon salt. You can add 1/4 teaspoon smoked paprika for extra depth. Use this blend in place of the rub at about the same volume.
Can I make these gluten-free?
Yes. Swap the all-purpose flour for a 1-to-1 gluten-free flour blend. The texture may be slightly different, but the recipe works the same. If the batter seems thick, add a tablespoon or two of milk.
How can I make them dairy-free or vegan?
Use a plant milk like almond or oat milk and replace honey with maple syrup. For a vegan egg swap, use a flax egg (1 tablespoon ground flax + 3 tablespoons water, let sit 5 minutes) or a commercial egg replacer. Expect a small change in crumb and rise.
How many muffins does this recipe make and what pan should I use?
This recipe yields six standard-size muffins. Use a regular 6-cup or 12-cup muffin tin and fill each cup about two thirds full for even rise and baking.
Can I bake this as a single cornbread instead of muffins?
Yes. Pour the batter into an 8-inch cast-iron skillet or an 8-inch square pan and bake at 400°F. Start checking at 18 minutes and bake until a toothpick comes out clean, usually 18 to 25 minutes depending on the pan.
What mix-ins work well with this recipe?
Add-ins that pair nicely include 1/3 to 1/2 cup shredded cheddar, canned drained corn, chopped jalapeño, or chopped scallions. Fold them in gently so the batter stays light. If you add a lot of wet mix-ins, you may need an extra tablespoon of cornmeal or a splash more milk.
Why did my muffins turn out dry or dense and how do I fix it?
Common causes are overmixing, overbaking, old baking powder, or too much flour. Mix only until just combined to keep them tender. Check for doneness early and remove when a toothpick comes out clean. Use fresh leavening and measure flour by spooning into the cup and leveling.
How should I store and reheat leftover muffins?
Keep muffins airtight at room temperature for 1 to 2 days or in the refrigerator for up to 4 or 5 days. Freeze cooled muffins up to 2 months in a sealed bag. Reheat from frozen in a 350°F oven for 10 to 15 minutes or microwave for 15 to 30 seconds until warm.
What if I do not have Back of the Yards Garlic Pepper Butchers Rub?
Mix 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon coarse black pepper, and 1/4 teaspoon salt. You can add 1/4 teaspoon smoked paprika for extra depth. Use this blend in place of the rub at about the same volume.
Can I make these gluten-free?
Yes. Swap the all-purpose flour for a 1-to-1 gluten-free flour blend. The texture may be slightly different, but the recipe works the same. If the batter seems thick, add a tablespoon or two of milk.
How can I make them dairy-free or vegan?
Use a plant milk like almond or oat milk and replace honey with maple syrup. For a vegan egg swap, use a flax egg (1 tablespoon ground flax + 3 tablespoons water, let sit 5 minutes) or a commercial egg replacer. Expect a small change in crumb and rise.
How many muffins does this recipe make and what pan should I use?
This recipe yields six standard-size muffins. Use a regular 6-cup or 12-cup muffin tin and fill each cup about two thirds full for even rise and baking.
Can I bake this as a single cornbread instead of muffins?
Yes. Pour the batter into an 8-inch cast-iron skillet or an 8-inch square pan and bake at 400°F. Start checking at 18 minutes and bake until a toothpick comes out clean, usually 18 to 25 minutes depending on the pan.
What mix-ins work well with this recipe?
Add-ins that pair nicely include 1/3 to 1/2 cup shredded cheddar, canned drained corn, chopped jalapeño, or chopped scallions. Fold them in gently so the batter stays light. If you add a lot of wet mix-ins, you may need an extra tablespoon of cornmeal or a splash more milk.
Why did my muffins turn out dry or dense and how do I fix it?
Common causes are overmixing, overbaking, old baking powder, or too much flour. Mix only until just combined to keep them tender. Check for doneness early and remove when a toothpick comes out clean. Use fresh leavening and measure flour by spooning into the cup and leveling.
How should I store and reheat leftover muffins?
Keep muffins airtight at room temperature for 1 to 2 days or in the refrigerator for up to 4 or 5 days. Freeze cooled muffins up to 2 months in a sealed bag. Reheat from frozen in a 350°F oven for 10 to 15 minutes or microwave for 15 to 30 seconds until warm.
Hello I think is a little extranly recipe but is very originality
thank you for the idea isabellafor the contrast of pepper and honey… I will make now !!
and I will explain you the result of the experiment … can I imagine vill be very rich bread for my chicken sandwick