Bolo de Milho (Brazilian Corn Muffins) Recipe
Bolo de Milho, or Brazilian Corn Muffins, is a beloved treat in Brazil, especially during the festive June celebrations known as Festa Junina. This recipe blends the natural sweetness of corn with the richness of coconut and milk to create soft, moist, and flavorful muffins. They’re easy to make, and the warm, comforting flavors are perfect for breakfast, snacks, or dessert.
Below is a detailed recipe to make traditional Brazilian corn muffins with a touch of coconut flavor.
Ingredients:
For the Corn Muffins:
- 2 cups fresh or canned corn kernels (drained)
- 1 cup cornmeal (fine or medium grind)
- 1 ¼ cup sugar
- ½ cup unsweetened coconut flakes (optional)
- 1 cup whole milk
- ½ cup coconut milk (optional for more flavor; substitute with more milk if unavailable)
- ½ cup vegetable oil or melted butter
- 3 large eggs
- 1 tablespoon baking powder
- Pinch of salt
- 1 teaspoon vanilla extract (optional)
For Garnishing (optional):
- Powdered sugar for dusting
- Grated coconut for topping
Step-by-Step Instructions:
Step 1: Preparing the Corn Mixture
- Blend the Corn Kernels: Begin by preheating your oven to 350°F (180°C) and line your muffin tin with paper liners or grease the cups with butter or non-stick spray.
Next, in a blender or food processor, add the corn kernels, milk, and coconut milk (if using). Blend the mixture until smooth. Depending on your preference, you can leave the texture slightly chunky for more corn bits or make it completely smooth. This forms the base of your corn muffins.
Step 2: Mixing the Dry Ingredients
- Prepare the Dry Mix: In a large bowl, sift together the cornmeal, sugar, baking powder, and salt. The cornmeal gives these muffins their characteristic texture, while the sugar provides sweetness. You can adjust the sugar level according to taste, reducing it if you prefer a less sweet muffin.
Add the coconut flakes to the dry ingredients if you want a bit of extra texture and flavor. The coconut pairs beautifully with the corn, bringing a tropical note to the muffins.
Step 3: Incorporating the Wet Ingredients
- Mix the Wet Ingredients: In another bowl, whisk together the eggs, oil (or melted butter), and vanilla extract. The eggs help bind the muffins, while the oil adds moisture, keeping the muffins tender.
Slowly pour the blended corn mixture from the blender into the egg mixture, stirring to combine. Make sure everything is evenly mixed.
Step 4: Combining Wet and Dry Ingredients
- Combine Wet and Dry Mixtures: Gradually add the wet mixture into the dry ingredients, stirring just until incorporated. Be careful not to overmix, as this can make the muffins dense. The batter should be thick and slightly lumpy, with a creamy consistency.
Step 5: Baking the Muffins
- Fill the Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This allows the muffins to rise without overflowing.
If desired, sprinkle a little extra coconut or a pinch of sugar on top for added texture and sweetness.
- Bake the Muffins: Place the muffins in the preheated oven and bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden, and the muffins should spring back when gently pressed.
Step 6: Cooling and Serving
- Cool and Serve: Once the muffins are fully baked, remove them from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Optionally, dust the cooled muffins with powdered sugar or top them with additional grated coconut for decoration.
These Bolo de Milho muffins are best enjoyed warm, but they can be stored in an airtight container for 2-3 days. If you want to reheat them, pop them in the oven or microwave briefly to restore their softness.
Variations and Tips:
- Sweetness: If you prefer a less sweet version, reduce the sugar to ¾ cup. For a more dessert-like muffin, keep the sugar level as listed.
- Coconut: If you’re not a fan of coconut, you can skip the coconut flakes and coconut milk and use all milk instead. However, coconut adds a tropical touch that pairs wonderfully with corn.
- Cheese: In some regions of Brazil, people add a bit of grated Parmesan or Minas cheese to the batter for a savory-sweet twist.
- Gluten-Free Version: To make these muffins gluten-free, use a gluten-free cornmeal and ensure all other ingredients, like the baking powder, are gluten-free.
- Serving Ideas: These muffins are perfect for breakfast alongside coffee or tea, or they can be served as a snack or dessert at any time of the day. They’re a staple at Brazilian gatherings, especially during Festa Junina, where corn-based dishes are celebrated.
The Tradition Behind Bolo de Milho
Bolo de Milho is a traditional recipe with deep roots in Brazilian cuisine. Corn (milho) is a staple in Brazilian cooking, and dishes like pamonha (a corn pudding wrapped in corn husks), curau (a sweet corn custard), and canjica (a creamy dessert made from hominy) showcase how integral corn is to the country’s food culture.
During the June festivals, Bolo de Milho is often served at rustic, outdoor parties with other corn-based dishes, grilled meats, and traditional sweets. The muffins, with their simple yet rich flavors, evoke the warmth and hospitality of Brazilian celebrations.
Conclusion:
Bolo de Milho, or Brazilian corn muffins, is a delightful recipe that’s easy to make and a joy to eat. Whether you enjoy them with a cup of coffee for breakfast or serve them as a dessert at a summer gathering, these muffins bring the rich, comforting flavors of Brazil into your kitchen.