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Saskatoon & Jalapeño Cheddar Cornbread Muffins
Prep: 20 minutes
Cook: 22 minutes
Servings: 12
A Northern Twist on a Southern Classic
Imagine the rustic charm of a warm cornbread muffin, now elevate it with the wild, nutty sweetness of Saskatoon berries from the Canadian prairies and a surprising kick of fresh jalapeño. This recipe is a celebration of bold flavors, creating a uniquely satisfying muffin that's perfect for brunch, a side dish, or a daring snack.
Materials
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup melted unsalted butter
- 1 large egg
- 1 cup fresh or frozen Saskatoon berries
- 2 medium jalapeños, finely diced
- 1 cup shredded sharp cheddar cheese
- 1 tbsp lime zest
Preparation
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the buttermilk, melted butter, and egg until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix; a few lumps are okay.
- Carefully fold in the Saskatoon berries, diced jalapeños, shredded cheddar, and lime zest.
Cooking
- Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
- Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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