Corniest Corn Muffins
I love baking muffins but for some reason, I’ve never baked corn muffins until today. It was a very quick and simple recipe, made the house smell amazing, and tasted wonderful, especially because of the addition of the corn kernels. I loved how it was moist, light, and not too sweet, making it perfect as an appetizer, a breakfast item, or even a simple midnight snack.
Corniest Corn Muffins (adapted from Smitten Kitchen):
Yields 12 muffins
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 6 tablespoons granulated 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 (I substituted 3/4 cup plain yogurt and 1/4 cup milk)
- 3 tablespoons unsalted butter, melted and cooled
- 3 tablespoons corn oil (I used olive oil)
- 1 large egg
- 1 large egg yolk
- 1 cup corn kernels, fresh, frozen or canned
Preheat oven to 400 degrees F.
Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if using.
In a large glass measuring cup or another bowl, whisk together the buttermilk, melted butter, oil, egg and yolk.
Pour mixture over dry ingredients.
Stir using a rubber spatula just until moist. (Don’t worry about being thorough. The batter should be lumpy.)
Add the corn kernels and gently toss to combine.
Scoop the batter evenly into the muffin tray.
Place into oven and bake for 15-18 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.