INSTANT POT MOIST CORNBREAD MUFFINS

Instant Pot Moist Cornbread Muffins image

Provided by @MakeItYours

Number Of Ingredients 13

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1 1/2 cups white whole wheat flour or whole wheat pastry flour
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs, lightly beaten
2/3 cup milk (any kind)
1/3 cup honey
1/4 cup greek yogurt
2 tablespoons butter, melted
2 teaspoons vanilla extract
Optional for serving: butter, jam, honey, etc

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.