Popcorn Muffins
Submitted by flozie
Fluffy popcorn muffins made with ground popped corn folded into a simple batter. A quirky, fun twist on classic muffins that bakes up golden in 25 minutes.
YIELD
1 dozenPREP
10 minCOOK
25 minREADY
40 minYes, you read that right. Popcorn. In muffins.
Ground popped corn gets folded right into a basic muffin batter alongside flour, milk, egg, and a touch of sugar. The result is a fluffy, slightly nutty muffin with a subtle toasted corn flavor that’s completely unlike anything else in your bread basket.
They bake fast at a high 435°F, puffing up golden and tender in just 25 minutes.
They’re the kind of thing you make once out of curiosity and then keep making because everyone keeps asking about them.
Kitchen Tips
- Grind the popcorn fine in a food processor or blender. You want a coarse flour texture, not big chunks.
- Use plain popped corn with no butter or seasoning. Microwave popcorn will throw off the flavor and add too much fat.
- Fill the tins two-thirds full and don’t overfill. These rise a lot in that hot oven.
Ingredients
Directions
Sift flour, measure, and sift with baking powder, salt, and sugar.
Add milk, popped corn, egg, and shortening.
Fill well-oiled muffin tins ⅔ full.
Bake in hot oven at 435 degrees F. for 25 minutes.
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