Deliciously moist muffins with a lightly sweet and crunchy, nutty streusel topping!
These are delightfully different. I could say I have no idea how I came up with these, but really, I do. I absolutely adore streusel topped muffins. And I also love corn bread.
And before my Southern friends want to fight with me like cats and dogs on whether or not one should ever-ever-ever put sugar or flour in corn bread, I do remind. This is NOT cornbread. These are muffins.
My culinary roots sometimes leave me feeling like I am standing between two distinct characters of my cooking, trying to keep them from ripping each other’s throats out. I do have a feel for Southern cooking, and it is in my blood. But I was also raised in the Midwest, just far enough north for my Kentucky and Texas cousins to have razzed me about being a “Yankee”, despite the fact that they lived pretty much due East of me as the crow flies (at least the ones in Louisville). And we all already know the blood feud going on about how to make cornbread, or more succinctly, how NOT to make it. 😉
Yeah, yeah, yeah.
I do love a good cornbread that I can put in a bowl and cover with ham and beans. Or buttermilk. And it had best not be sweet. I also love a good piece of corn bread or even a corn muffin that I can drizzle with honey and eat with a piece of crispy fried chicken. Either way, you can detect my roots and love for good old country style cooking.
And yes, I know these muffins have white flour in them but let’s see anyone try to make a light muffin without it, and yes it has a touch of sugar, but it does go well.
And no. It does not taste like cake. I can’t abide that kind of thing, at least like that. In fact there is a local barbecue place here in Ohio which I will not “shame” by name, that on their menu says they tossed out their Granny’s cornbread recipe in favor of the one they use. It does remind of yellow cake and wrapped in plastic is so moist, it might pass for a dumpling. Let’s just say I don’t order their cornbread, and I hope dear old Granny is not rolling in her grave.
So if you do like that kind of cake-like cornbread, well, this is not “quite” like that, but it is as far as I will go without stepping off a cliff. And they are good too. I love the nutty pecan crunch.
You need not spoon your beans over this one, but eat it out of hand, perhaps with a pat of soft French butter or drizzle of local honey. I bet your eyes close.
Enjoy- and try not to hit me with a tomato if you disagree. 😉
Southern Pecan Corn Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow corn meal
- 2/3 cup Splenda granular or granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1-1/4 cups buttermilk
- 2 large pastured eggs (lightly beaten)
- 1/2 cup butter, melted
- 1/4 cup unseasoned cornbread stuffing mix (click for my recipe) or dry cornbread
- 1/4 cup chopped toasted pecans
- 2 tbsp. soft butter
- 1 tablespoon Splenda brown sugar blend or brown sugar
- Preheat oven to 350F.
- Stir together the flour, corn meal, Splenda, baking powder and salt in a mixing bowl.
- Make a well in the center of the flour and pour in the eggs, buttermilk, and melted butter, stirring to gently mix.
- Divide batter among a twelve-cup greased muffin tin.
- Mix together ingredients for pecan topping and sprinkle on top of muffin batter.
- Bake at 350F for about 25-30 minutes until a toothpick comes out clean and the tops are lightly browned.
From the kitchen of palatablepastime.com
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