Quinoa Corn Muffins

Elevate your baking game with these hearty Quinoa Corn Muffins—a delicious fusion of wholesome quinoa, golden cornmeal, and sweet corn kernels. Perfectly moist with a tender crumb, these muffins are balanced with the subtle sweetness of honey and just the right hint of buttermilk tang. Packed with protein-rich cooked quinoa and rustic cornmeal, they make an ideal breakfast on the go, a savory-sweet snack, or a unique side for soups and chilis. Ready in just 35 minutes, including prep and baking time, these muffins are a breeze to make and are sure to become a family favorite. Whether served warm with a pat of butter or enjoyed plain, these muffins are as nutritious as they are delicious. Try this easy recipe and turn simple pantry ingredients into a standout treat!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup cooked quinoa
• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.25 cup granulated sugar
• 1 cup buttermilk
• 0.25 cup unsalted butter, melted
• 2 large eggs
• 2 tablespoons honey
• 0.5 cup corn kernels (fresh or frozen, thawed)

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease or line a 12-cup muffin tin with paper liners.

Step 2

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.

Step 3

In a medium bowl, whisk the buttermilk, melted butter, eggs, and honey together until smooth.

Step 4

Add the cooked quinoa to the wet mixture and stir to combine.

Step 5

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; do not overmix.

Step 6

Fold in the corn kernels until evenly distributed.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Enjoy your homemade Quinoa Corn Muffins!

Nutrition Facts

Serving size	1114.7 grams (1114.7g)

Amount per serving	% Daily Value*
Calories	2529

Total Fat 79.80g	102%
Saturated Fat 39.80g	199%
Polyunsaturated Fat 0.50g
Cholesterol 528mg	176%
Sodium 3154mg	137%
Total Carbohydrate 411.60g	150%
Dietary Fiber 25.80g	92%
Total Sugars 105.70g
Protein 58.40g	117%

Vitamin D 207IU	1035%
Calcium 404mg	31%
Iron 17mg	92%
Potassium 1503mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.6%

Protein: 9.0%

Carbs: 63.4%