Marjoram Corn Muffins
Fragrant marjoram corn muffins offer a delightful combination of sweet cornmeal and fresh herbs, perfect as a side or snack for casual gatherings and family meals.
Ingredients
Instructions
- Preheat oven to 400°F. Coat 12 muffin pan cups with nonstick cooking spray.
- In a large bowl, mix together the all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, melted butter, and egg.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the chopped fresh marjoram and flat-leaf parsley.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly before removing from the pan. Serve warm.
Tips & Substitutions
For a lighter texture, avoid overmixing the batter; mix until just combined. You can substitute fresh marjoram with dried marjoram, using about one-third of the amount. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. These muffins are perfect for breakfast or as a side with dishes like Ham And Zucchini Quiche.
Serving Suggestions
Serve these Marjoram Corn Muffins warm, perhaps alongside a hearty soup or salad for a satisfying meal. They pair wonderfully with a light spread of butter or honey. Consider serving them with a fresh fruit salad or alongside Potatoes With Cheese And Apple Slices for a delightful brunch experience.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, place them in a microwave for about 10-15 seconds or warm in a preheated oven at 350°F for 5-7 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Marjoram Corn Muffins contains roughly 227 calories, with 6g protein, 46g carbohydrates, and 3g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 645mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better structure. The texture may vary slightly, but the flavor will still be delicious.
Can I add other ingredients to the muffins?
Absolutely! Feel free to mix in ingredients like shredded cheese, cooked bacon bits, or chopped jalapeños for added flavor. Just be mindful not to overload the batter, as that can affect baking time and texture.
How can I enhance the flavor of these muffins?
For an extra flavor boost, consider adding a teaspoon of garlic powder or a pinch of cayenne pepper to the dry ingredients. Additionally, pairing them with a savory dip can elevate the taste experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).