Cheesy Manchego Cornbread Muffins with Roasted Poblanos
Southern cornbread muffins elevated with nutty Manchego cheese and earthy roasted poblano peppers, baked in the oven.
Ingredients
- •2 poblano peppers, large
- •1 cup yellow cornmeal, medium grind
- •0.5 cup all-purpose flour
- •1.5 teaspoon baking powder
- •0.5 teaspoon baking soda
- •0.5 teaspoon kosher salt
- •1 tablespoon granulated sugar
- •1 cup buttermilk, room temperature
- •1 large egg
- •0.25 cup unsalted butter, melted
- •1 cup Manchego cheese, shredded
- • as needed vegetable oil or butter, for greasing
Instructions
- 1.
Roast the poblano peppers: Preheat your oven broiler or char over an open flame on a gas stove. Place poblanos on a baking sheet under the broiler, turning every few minutes until skin is blackened and blistered on all sides. Alternatively, use tongs to char directly over a gas burner. Immediately transfer roasted poblanos to a bowl and cover tightly with plastic wrap or a lid for 10-15 minutes to steam. This makes peeling easier.
- 2.
Once cool enough to handle, peel the skin from the poblanos, then slice them open, remove the seeds and membranes. Dice the roasted poblano flesh into small pieces and set aside.
- 3.
Preheat oven to 400°F (200°C). Grease a 6-cup standard muffin tin generously with vegetable oil or butter, or line with paper liners.
- 4.
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, and granulated sugar until well combined.
- 5.
In a separate medium bowl, whisk together the buttermilk, large egg, and melted unsalted butter until smooth.
- 6.
Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined. A few lumps are fine; do not overmix, as this can lead to tough muffins.
- 7.
Gently fold in the diced roasted poblanos and shredded Manchego cheese until evenly distributed throughout the batter.
- 8.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- 9.
Bake for 18-22 minutes, or until the muffins are golden brown on top and a wooden skewer inserted into the center comes out clean. The tops should spring back when lightly touched.
- 10.
Remove the muffin tin from the oven and let cool for 5 minutes before carefully transferring the muffins to a wire rack to cool slightly further before serving. Serve warm.
Tips
- 💡Do not overmix the batter. Overmixing develops the gluten in the flour, resulting in tough, dense muffins. Mix until just combined.
- 💡Ensure your buttermilk and egg are at room temperature. This helps them incorporate more smoothly into the batter and creates a more even texture.
- 💡For an extra nutty flavor, brown the butter slightly before melting it. Simply melt the butter in a saucepan over medium heat, swirling occasionally, until it turns amber and smells nutty. Let it cool slightly before adding to the wet ingredients.
- 💡Poblanos can be roasted a day ahead and stored in the refrigerator, making prep quicker on baking day.
- 💡For best results, serve these muffins warm, perhaps with a pat of butter or a drizzle of honey.
Recipe from TheCookbook.ai
Created by smw355