These corn muffins have a fun texture, what with the coarse cornmeal and the corn kernels throughout. They’re not too sweet, so they make the perfect breakfast or snack.
From Dorie Greenspan’s Baking: From My Home to Yours
Yield: 12 muffins
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 6 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- Pinch of freshly grated nutmeg (optional)
- 1 cup buttermilk OR 1/3 cup plain yogurt+2/3 cup milk
- 3 tablespoons unsalted butter, melted and cooled
- 3 tablespoons corn oil OR other vegetable oil, such as canola
- 1 large egg
- 1 large egg yolk
- 1 – 1 1/3 cups corn kernels, fresh, frozen, or canned (in which case they should be drained and patted dry)
- Center a rack in the oven and preheat to 400°F. Butter or spray the 12 muffin molds in a regular-size muffin tin, or line with paper muffin cups.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, and nutmeg (if using).
- In a large glass measuring cup with a spout or in another bowl, whisk together buttermilk, melted butter, oil, egg, and yolk until well blended.
- Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy and that’s just the way it should be.
- Stir in corn kernels.
- Divide batter evenly among muffin cups.
- Bake 15-18 minutes, or until the tops are golden and a knife inserted into the center of the muffins comes out clean.
- Cool muffins in pan on a wire rack for 5 minutes, then remove muffins from pan. They are great warm or at room temperature.
- The muffins are best eaten the day they are made. If you want to keep them, it’s best to wrap them airtight and pop them into the freezer, where they’ll keep for about 2 months. Re-warm in a 350°F oven, or split and toast them.