Instant Pot Moist Cornbread Muffins Recipes

MOIST CORNBREAD MUFFINS

Steps:

• Heat oven to 425°F.
• Grease two 12 muffin tins or line with liners.
• Put all dry ingredients in large bowl and mix well.
• Add buttermilk, mayonnaise, butter and shortening to dry ingredients.
• Mix well.
• Add eggs and blend thoroughly.
• Pour into prepared muffin tins and bake 10-12 minutes till lightly browned.
• Use toothpick to test for doneness.
• NOTE: I added 1 C shredded cheddar cheese on some and cinnamon sugar on some.

30 BEST INSTANT POT BREAKFASTS TO FUEL THE FAMILY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a quick breakfast in 30 minutes or less!

CLASSIC CORNBREAD MUFFINS

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a tin.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt.
• In a separate bowl, whisk together the egg, Greek yogurt and milk. Melt the butter, then pour both the milk and butter (or oil) into the dry ingredients. Stir until just combined. Pour into the muffin cups (the cups will be very full).
• Bake about 15 to 17 minutes until the center has firmed up and is lightly golden, and a toothpick comes out clean. Allow to cool in the muffin tin for 5 minutes, then add to a baking rack. Store any leftovers at room temperature covered with a towel for about 3 days, or in a sealed container at room temperature for about 5 days.

SWEET CORNBREAD MUFFINS

Steps:

• Preheat the oven to 350° and line muffin tins with paper cupcake liners, the recipe makes about 24 corn muffins.
• In a large bowl whisk together all the ingredients.
• Let the batter sit at room temp for about 15 minutes. This step can be skipped if you are in a hurry.
• Fill each muffin cup about 3/4 full.
• Bake for 13-15 minutes until cooked through. Insert a toothpick into the center of a muffin and if it comes out clean they are done.
• Cool for about 5 minutes then serve!

INSTANT POT BLUEBERRY CORN MUFFIN BITES

Steps:

• Whisk together the corn muffin mix, egg and milk in a medium bowl until just combined and smooth. Use a rubber spatula to fold in the blueberries and lemon zest until evenly dispersed.
• Divide the batter evenly among the egg bite mold cups (each cup will be about three-quarters full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack.
• Add 1 1/2 cups of water to the Instant Pot®, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 9 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the muffin bites out of the mold. Run a small offset spatula around the edge of the mold if there's any sticking.

INSTANT POT MOIST CORNBREAD MUFFINS

Steps:

• Generously spray 2 silicone molds with non-stick spray and set aside.
• In a medium-size bowl, whisk to combine flour, cornmeal, baking powder, baking soda, cinnamon, and salt.
• In a separate bowl whisk to combine eggs, milk, honey, yogurt, butter, and vanilla.
• Add dry ingredients to wet ingredients and mix just until combined.
• Use an ice cream scoop (that measures about 1/4 cup) to divide all the batter into the molds.
• Stack one of the filled molds on top of a trivet. Place 3-4 narrow mason jar lids on top followed by the second silicone mold.
• Pour 1 cup water into the pressure cooker pot and place the trivet and filled silicone molds inside.
• Secure the lid and turn pressure release knob to a sealed position.
• Cook at high pressure for 5 minutes.
• When cooking is complete, use a natural release for 3 minutes and then release any remaining pressure.
• Let the cornbread muffins cool if needed for handling.
• Use a knife or spoon to scrape around each muffin to release it, then turn them over on to a cooling rack.
• Enjoy warm as is or topped with butter, jam, or honey.
• Store extras in a sealed container in the refrigerator for 3-4 days or in the freezer for 3 months.