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Mini Cornbread Crab Muffins

Mini Cornbread Crab Muffins
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Mini Cornbread Crab Muffins are a comforting and flavorful bite-sized snack that combines the sweet, crumbly texture of cornbread with rich crab meat. Perfect for snacking, entertaining, or a light meal, these easy-to-make muffins offer a delicious twist on traditional cornbread, ideal for seafood lovers and snack enthusiasts alike.

Ingredients

Scale

Dry Ingredients

  • 1 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Wet Ingredients

  • 2 large eggs
  • 3/4 cup buttermilk
  • 1/4 cup melted butter

Main Ingredients

  • 1 cup fresh or canned crab meat, drained and picked over for shells
  • 2 green onions, finely chopped
  • 1/2 cup shredded cheddar cheese (optional)

Instructions

  1. Prep Your Oven and Pan: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin to ensure your muffins come out clean and golden without sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, and pepper. This dry mix sets the foundation for that perfect cornbread crumb.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs and then whisk in the buttermilk and melted butter until fully incorporated for a smooth, rich batter base.
  4. Fold Everything Together: Pour the wet ingredients into the dry mixture and fold gently, making sure not to overmix. Then, carefully fold in the crab meat, green onions, and shredded cheddar cheese so they’re evenly distributed but the batter stays light.
  5. Fill and Bake: Divide the batter evenly into the mini muffin tin, filling each cup about 3/4 full. Bake for 18-22 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
  6. Cool and Enjoy: Allow the Mini Cornbread Crab Muffins to cool slightly in the pan, then transfer to a wire rack and serve warm for the best flavor and texture experience.

Notes

  • Use fresh lump crab meat whenever possible to enhance flavor and texture.
  • Do not overmix the batter; gentle folding keeps muffins light and fluffy.
  • Ensure eggs and buttermilk are at room temperature for smoother mixing.
  • Fill muffin tins about 3/4 full to avoid overflow.
  • Test for doneness by inserting a toothpick; it should come out clean.
  • For a spicy twist, add diced jalapeños or a dash of cayenne pepper.
  • To make dairy-free, substitute buttermilk with almond or oat milk and butter with coconut oil.
  • Optional: Add fresh herbs like dill or parsley, or swap cheddar for other cheeses like pepper jack or gouda.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze wrapped in plastic and stored in a freezer bag for up to one month.
  • Reheat in a preheated oven at 350°F (175°C) for about 10 minutes.

Nutrition

Keywords: Mini Cornbread Crab Muffins, crab snacks, seafood cornbread, bite-sized appetizers, party snacks, easy cornbread recipe

Find it online: https://mealsbymary.com/mini-cornbread-crab-muffins/