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Mini Cornbread Crab Muffins

Mini Cornbread Crab Muffins
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Mini Cornbread Crab Muffins are a delicious and easy-to-make appetizer that combines the sweet, moist texture of classic cornbread with tender, savory crab meat. Perfectly sized for parties or snacks, these bite-sized muffins offer a balanced flavor and texture that impresses seafood lovers and casual eaters alike. With minimal prep and quick baking, they are an ideal choice for both busy cooks and beginners seeking a unique, savory treat.

Ingredients

Scale

Dry Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup milk
  • 1 large egg
  • 4 tablespoons butter, melted

Main Ingredient

  • 1 cup fresh or canned crab meat

Optional Herbs and Spices

  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • Pinch of cayenne pepper (optional)
  • Optional additions: diced jalapeños, shredded cheddar or pepper jack cheese, fresh dill or tarragon, finely chopped bell peppers or green onions

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin with butter or non-stick spray to prevent sticking and ensure easy removal.
  2. Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour (or gluten-free flour blend), sugar, baking powder, and salt until evenly mixed. This creates a uniform texture for the muffins.
  3. Mix Wet Ingredients: In a separate bowl, beat the egg with the milk and melted butter. This mixture adds moisture and richness to the batter, contributing to a tender crumb.
  4. Fold Wet into Dry: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing, as it can make the muffins tough instead of tender.
  5. Add Crab and Herbs: Gently fold in the fresh or canned crab meat along with any optional herbs or spices. This helps keep the crab chunky and distinct in each muffin.
  6. Fill Muffin Tin and Bake: Spoon the batter evenly into the prepared mini muffin tin, filling each cup about 3/4 full. Bake for 15 to 18 minutes or until golden brown and a toothpick inserted comes out clean.
  7. Cool and Serve: Let the muffins cool in the pan for a few minutes, then transfer to a wire rack. Serve warm or at room temperature for the best flavor and texture.

Notes

  • Use fresh crab meat if possible for best flavor and texture; canned crab also works well.
  • Don’t overmix the batter to keep muffins light and tender.
  • Ensure the oven is fully preheated to guarantee even baking.
  • Grease the muffin tin thoroughly to help muffins release easily and maintain their shape.
  • Experiment with fresh herbs like parsley or chives to brighten flavor and enhance visual appeal.
  • Store leftover muffins in an airtight container at room temperature up to 2 days or in the refrigerator up to 1 week.
  • Freeze muffins by cooling completely, then placing in a single layer on a baking sheet before transferring to a freezer bag; freeze up to 3 months.
  • Reheat muffins in a preheated oven at 350°F (175°C) for 8-10 minutes or microwave for 20-30 seconds.

Nutrition

Keywords: Mini Cornbread Crab Muffins, Crab appetizers, Cornbread muffins, Seafood snacks, Gluten-free crab muffins, Party appetizers

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