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Masa Harina Cornbread Muffins

Serves

12 muffins

Difficulty

easy

These handy to grab, Masa Harina cornbread muffins are made mostly with masa harina with a little bit of flour to help them rise and a touch of cornmeal for grit. Perfect with carne con chile, ribs or mole de la olla. If you like your cornbread muffins a little sweet, we have a great glaze that uses butter, Nixta Corn Liqueur (which is made from nixtamalised corn for extra nixtamlised corn flavour) and golden syrup - just pour over when still warm and it makes a lovey sticky glaze.

Method

Pre heat the oven to 220oC / 200oC Fan

Take 30g of the butter and divide it between the 12 muffin holes. Place in the oven for 5 minutes to get warm and for the butter to melt.

Mean while melt the remaining butter in the microwave or a small sauce pan, reserve to cool slightly

Weigh out all the dry ingredients in a bowl and mix to combine. In a jug weigh out all the wet ingredients and whisk to combine thoroughly. 

Make a well in the dry ingredients and add the wet, plus the melted butter, quickly mix just to combine, do not over stir or the bread with be tough. 

Spoon about 3 tbsp of the batter into each hole, (a 1/4 cup minus 1 tbsp) or until 3/4 fill. 

Place in the oven and bake for 15 minutes. When done a tooth pick will come out clean and the tops will be golden. If not put back into the oven for another 5 minutes. Remove from the oven and cool on a rack, when cool enough to handle remove from the tin and continue to cool or serve when still warm. Best eaten on the day they are made.

To make the glaze, melt the butter, add the Nixta Corn Liqueur, when the alcohol has burned off and the butter has stopped foaming, add the sweetener of your choice and cook until hot and just starting to bubble. While the muffins are still hot in the tin, pour 1 tsp of this mixture over the top of each muffin. Let cool slightly then remove from the tin.