These crab stuffed corn muffins are a fun twist on regular corn muffins! They’re packed with tender crabmeat and bursting with flavor all in a cute little muffin shape.
Honestly, who wouldn’t love a muffin that surprises you with crab inside? I like to enjoy them warm with a little butter—it makes them even better! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins, giving structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve tried it with success, and it works pretty well!
Cornmeal: The star here! It gives the muffins that great corny texture. You can swap it with fine polenta if you’re out of cornmeal, but keep in mind the flavor will be slightly different.
Crab Meat: Fresh is best for flavor, but quality canned or frozen crab works too! If you’re looking for a vegetarian option, you could use diced grilled mushrooms or artichokes; just keep the flavors balanced.
Buttermilk: This keeps your muffins moist and tender. If you don’t have buttermilk, use regular milk with a splash of lemon juice or vinegar. Let it sit for 5-10 minutes to sour before mixing it in.
Cheddar Cheese: It adds a nice flavor kick, but you can leave it out or substitute with another cheese like Monterey Jack for a milder taste.
How Do You Achieve a Fluffy Muffin with Crab Filling?
The key to fluffy muffins is in how you mix the batter. Follow these steps for the best results:
- Mix dry ingredients together well before adding wet ones; this ensures even rising.
- Combine wet and dry ingredients gently. Overmixing can lead to dense muffins—aim for a slightly lumpy batter!
- When you add the crab filling, try not to push it all the way down—just enough that it’s surrounded by batter but still has some lift.
Remember, these muffins bake best when they have a little breathing room, so don’t overcrowd the muffin cups!
Crab Stuffed Corn Muffins
Ingredients You’ll Need:
For the Muffin Batter:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
For the Crab Filling:
- 1 cup cooked crab meat, picked over for shells
- 1/4 cup chopped green onions
- 1/4 cup shredded sharp cheddar cheese (optional)
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
How Much Time Will You Need?
This delicious recipe takes approximately 15 minutes for preparation and about 20-25 minutes for baking. After baking, let the muffins cool for about 5 minutes. So, you can expect to have these delightful crab stuffed corn muffins ready in around 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it heats up, grease or spray a standard 12-cup muffin tin to prevent the muffins from sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt. This provides a good foundation for your muffins.
3. Combine the Wet Ingredients:
In another bowl, whisk together the buttermilk, eggs, and melted butter until everything is well mixed. This is where your muffins will get their moisture!
4. Combine Wet and Dry:
Next, pour the wet ingredients into the dry ingredients. Stir gently until just combined. It’s okay if the batter looks a bit lumpy! Overmixing can make your muffins dense, so just mix until you don’t see any dry flour.
5. Fold in the Additions:
Carefully fold in the crab meat, chopped green onions, parsley, garlic powder, black pepper, and cheddar cheese (if you’re using it). This mixture will give your muffins that delicious crab flavor!
6. Fill the Muffin Tins:
Spoon half of the muffin batter evenly into the prepared muffin tins. Then, add a small spoonful of the crab mixture in the center of each muffin. You can reserve a little bit of crab for topping if you’d like!
7. Cover the Filling:
Top off each muffin with the remaining batter, making sure to cover the crab filling completely.
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins should be golden brown, and a toothpick should come out clean when inserted into the muffin part (avoid touching the crab filling).
9. Cool and Serve:
Once baked, let the muffins cool for about 5 minutes in the pan. Then, transfer them to a wire rack to cool completely. Serve warm, and consider adding a pat of butter or a drizzle of tangy remoulade sauce for extra flavor!
Enjoy your delightful crab stuffed corn muffins!
Can I Use Frozen Crab Meat for This Recipe?
Yes, you can use frozen crab meat! Just make sure to fully thaw it in the refrigerator overnight, or run it under cold water to speed up the process. Pat it dry to avoid excess moisture in your muffins.
How to Make These Muffins Gluten-Free?
To make the muffins gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your cornmeal is also gluten-free, and everything should turn out just as delicious!
Can I Add Other Fillings?
Absolutely! You can experiment with different fillings like cooked shrimp, diced peppers, or even cheese. Just ensure the flavors complement each other—feel free to get creative!
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or in a warm oven for best results. Enjoy them warm for the best flavor!