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Mini Cornbread Crab Muffins

Mini Cornbread Crab Muffins
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Mini Cornbread Crab Muffins combine the sweet, crumbly texture of golden cornbread with the delicate, savory flavor of fresh crab meat. Perfect as a bite-sized appetizer or party snack, these muffins bake quickly and offer a delicious balance of flavors that are easy to customize to your taste and dietary needs.

Ingredients

Scale

Dry Ingredients

  • 1 cup cornmeal
  • 3/4 cup all-purpose flour (or use gluten-free flour blend for gluten-free version)
  • 1 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • Optional spices: 1/2 teaspoon paprika, 1/4 teaspoon cayenne, or 1/2 teaspoon Old Bay seasoning

Wet Ingredients

  • 1 cup milk (dairy or dairy-free alternative)
  • 2 large eggs
  • 1/4 cup melted butter (or plant-based alternative for dairy-free)

Main and Flavor Additions

  • 1 cup fresh or canned crab meat
  • 2 tablespoons chopped green onions or chives
  • Optional variations: 1/2 cup shredded cheddar or pepper jack cheese, diced jalapeños, fresh herbs like dill, parsley, or thyme

Instructions

  1. Prepare the dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and any optional seasonings like paprika or Old Bay to ensure even distribution.
  2. Mix wet ingredients: In a separate bowl, beat the eggs then whisk in the milk and melted butter until smooth and well combined.
  3. Combine wet and dry mixtures: Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined—avoid overmixing to keep the muffins tender.
  4. Fold in crab meat and green onions: Carefully fold the crab meat and chopped green onions into the batter, distributing evenly without breaking up the delicate crab too much.
  5. Fill muffin tins: Spoon the batter into a greased or lined mini muffin tin, filling each cup about three-quarters full to allow room for rising.
  6. Bake until golden: Bake at 375°F (190°C) for 15-18 minutes or until golden brown and a toothpick inserted comes out clean.
  7. Cool and serve: Let the muffins cool slightly before removing from the tin and serve warm for the best flavor and texture.

Notes

  • Use fresh or high-quality canned crab meat for best flavor and texture.
  • Do not overmix the batter to ensure light and fluffy muffins.
  • Preheat your oven to ensure proper rising and a golden crust.
  • Grease the muffin tin well to prevent sticking and make removal easier.
  • Serve the muffins warm for the best taste and texture experience.
  • Prepare the batter up to 24 hours in advance and refrigerate, stirring gently before filling muffin tins.
  • To make gluten-free, substitute all-purpose flour with a gluten-free flour blend or almond flour.
  • For a dairy-free option, use plant-based milk and butter substitutes.

Nutrition

Keywords: cornbread, crab meat, appetizer, mini muffins, party snacks, gluten-free option, savory muffins

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