"These cornbread muffins pack a punch of chorizo, with nutty sweetness from the brown butter."
Chorizo Brown Butter Cornbread Muffins
5
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Prep time: 30mins
Cook time: 12mins
Serves or Makes: 12
Recipe Card
ingredients
- 100 gram chorizo, finely diced
- 135 gram cornmeal
- 135 gram plain flour
- 140 golden caster sugar
- 2 teaspoon baking powder
- 2 eggs
- 180 milliliter milk
- 35 milliliter olive oil
- 40 unsalted butter
Method
Step 1
Finely dice the chorizo - the pieces should be no bigger than half of your little fingernail.
Step 2
Set a frying pan over medium heat, add the olive oil and chorizo and cook until crispy, about 5 minutes. Spoon out the chorizo, and pour the oil from the pan into a measuring cup - make sure you have 35ml left! Add a little more oil to make it up if not.
Step 3
Time to make the brown butter. Put a small, heavy bottomed pan over a medium-high heat, and add the butter. Let it melt and bubble away - watch for the large bubbles turn to a foamy consistency, and keep stirring with a spatula. The butter will turn a deep golden brown colour, and smell nutty underneath the foam. Pour it slowly through a metal sieve (don’t use a plastic one! It’ll melt!) into a measuring jug, making sure you have at least 35ml. Set aside to cool slightly.
Step 4
Preheat the oven to 200 (fan) and thoroughly grease a 12-hole muffin tray.
Step 5
Mix the flour, cornmeal, caster sugar, baking powder and salt in a large mixing bowl.
Step 6
Add the eggs, and mix well.
Step 7
Pour in the milk and whisk to form a smooth batter.
Step 8
Pour in 35ml brown butter, the reserved chorizo oil, and mix in the chorizo.
Step 9
Spoon the batter into the muffin tray, and bake for 12 minutes. If a cocktail stick comes out clean when inserted into the middle of a muffin, they’re done!
Step 10
Leave to cool in the tray, then run a small palette knife around the edges to loosen before lifting them out gently.