This week’s TWD was chosen by Rebecca of Ezra Pound Cake: savory corn and pepper muffins! Though I’ve become much more proficient in the kitchen over the past year, one thing I still really struggle with is muffins. I thought this week’s selection would be another opportunity for me to improve so I welcomed it!
The original recipe for these muffins is really interesting. It’s a southwestern take on corn muffins and includes chili powder, black pepper, jalapeno pepper, red bell pepper and cilantro. I’d love to say I was adventurous and tried this variation….but I didn’t. Dorie offered an alternative “playing around” version which was a more basic corn muffin and that’s the route I went. I knew the southwestern variation wasn’t my thing but I love plain corn muffins so I was looking forward to trying them.
Let me start with the good news: these are really delicious corn muffins! I followed Dorie’s recipe for plain corn muffins but I left out the corn kernels as I didn’t have any on hand. I thought the muffins were just sweet enough and had a great texture. Now for the bad news…my issues with muffins continue. My muffins were really flat and in fact, a few even had concave tops. I can’t figure out why muffins rarely bake up properly. I was careful not to overmix the batter and really thought these would turn out well. At least they taste good!
You can find the recipe on Rebecca’s blog if you’d like to try these muffins. Be sure to head over to TWD to see other variations of Dorie’s corn muffins.
While it is a bummer that they didn’t bake up properly, I’m glad you liked them. They are really tasty. And you still do have an entire muffin chapter to practice with.
Maybe your baking powder or soda is old. That could be why they collapsed. Glad you liked the recipe though!
I tested my baking powder after making these and it was still good. Maybe I should test my baking soda too!
Beautiful pics!! I liked the chili powder in them, but they were a bit too spicy for me in the end. π Love your blog!
Your muffins look good. I should try them plain.
My diagnosis of your flat issues would be stale baking powder and/or soda. The recommendation is that they be replaced every six months.
Sorry they were flat, but glad you loved them…we did too! We went the plain route as well!
Wow, your muffins are so lovely and golden! I need to try that variation.
They may be flat, but they look very tasty. I hope you can blame the baking soda for all your troubles…but all your other food looks yummy. I have had such a time with the blueberry muffin that I don’t even go near them anymore! π
They came out a little flat for me too but I really didn’t mind it. They tasted so good. π
I love the little specks of cornmeal you can see in your muffins. I might have to go the corn purist route next time too on your rec! Glad you enjoyed the recipe!
Clara @ iheartfood4thought
glad to hear these are good and just plain corn muffins too π
I thought I’d finally let you know that these were a hit at the office as well. Nobody commented on the shape, and frankly, I didn’t know they were supposed to look any different!
Very moist and awesome flavor. They went head to head against a box of Panera Bread bagels brought in by a vendor, and the muffins were gone by noon….thanks again!
Very pretty, Tracey…I cannot wait to try them again without so much chile powder this time.
hmm, i’m not sure why they didn’t bake up if your baking powder and soda are still good… but the taste is what matters! π
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