For a richer flavor, use brown butter instead of melted butter. Feel free to add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note. If you don't have corn oil, you can substitute vegetable oil or melted coconut oil. The ripeness of the plantains will affect the sweetness of the muffins. Use very ripe plantains with black spots for the best flavor.
Plantain Corn Muffins
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME40 mins
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SERVING16 People
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VIEWS123
These delightful Plantain Corn Muffins offer a unique twist on a classic favorite, blending the sweetness of ripe plantains with the comforting texture of cornmeal. Perfect for breakfast, brunch, or a midday snack, these muffins are sure to be a crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol30 mg
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Fiber1 g
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Protein3 g
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Saturated Fat2 g
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Sodium167 mg
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Sugar11 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper liners. (5 minutes)
02
StepIn a large bowl, stir together the flour, sugar, cornmeal, baking powder, and salt until well combined. (3 minutes)
03
StepIn a separate bowl, whisk together the milk, mashed plantains, corn oil, eggs, and melted butter until smooth. (3 minutes)
04
StepPour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can result in tough muffins. (5 minutes)
05
StepAllow the batter to rest at room temperature for 10 to 15 minutes. This allows the gluten to relax and the cornmeal to absorb some of the liquid, resulting in a more tender muffin. (10-15 minutes)
06
StepSpoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)
07
StepBake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 15 to 18 minutes. (15-18 minutes)
08
StepLet the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Lucius Lang
Jun 26, 2025I added some cinnamon and nutmeg to the batter, and it gave them a nice warm spice.
Dolly Treutel
Jun 23, 2025The resting time for the batter really made a difference. The muffins were so tender and light.
Edgar Lueilwitz
May 5, 2025I was skeptical about using plantains in muffins, but these turned out amazing! So moist and delicious.
Shirley Cruickshank
Apr 16, 2025Easy to follow recipe and the muffins turned out perfect!
Shyann Hand
Aug 13, 2024I used this recipe to use up some overripe plantains and it was a game changer!
Dave Bergstrom
Jun 1, 2024Great recipe! I added a streusel topping which took it to the next level!
Rita Runolfsdottir
Apr 20, 2024These muffins were a hit! The plantain flavor is subtle but adds a lovely sweetness.
Rebekah Satterfield
Feb 18, 2024My kids loved these! They didn't even realize they were eating something with plantains in it.