Corniest Corn Muffins
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup all-purpose flour
- 1cup yellow cornmeal, preferably stone-ground
- 6tablespoons sugar
- 2½teaspoons baking powder
- ¼teaspoon baking soda
- ½teaspoon salt
- Pinch of freshly grated nutmeg (optional)
- 1cup buttermilk
- 3tablespoons unsalted butter, melted and cooled
- 3tablespoons corn oil
- 1large egg
- 1large egg yolk
- 1cup corn kernels (add up to ⅓ cup more if you’d like) – fresh, frozen or canned (in which case, they should be drained and patted dry)
Nutritional analysis per serving (12 servings)
199 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 4 grams protein; 176 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
- Step 2
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you’re using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together 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 the corn kernels. Divide the batter evenly among the muffin cups.
- Step 3
Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.
- Serving: The muffins are great warm or at room temperature and particularly great split, toasted and slathered with butter or jam or both.
- Storing: Like all muffins, these are best eaten the day they are made. If you want to keep them, wrap them airtight and pop them into the freezer, where they’ll keep for about 2 months. Re-warm in a 350-degree oven, if you’d like, or split them and toast them — do that and they’ll be that much more delicious with butter.
Private Notes
Comments
Excellent right from the oven--moist and delicious. Used 1 1/3 cup corn, which was perfect. Next morning they were good, but I think they'd be great if I had heated them up. Used canola oil, not corn oil, and it was fine.
My family loved these! I didn't have buttermilk so I used a cup of milk with a tablespoon of lemon juice in it.
Subbed the corn kernels for frozen blueberries and they were delicious! Next time I would probably sprinkle some sugar over the tops before baking and they'd be perfect!
We did not enjoy these on their own. They were bland - which i found shocking with so much whole kernels of corn. But I made them to sop up the juice from the chicken with preserved lemons. They were perfect for that, but not on thier own.
Perfect! I added 1 large jalapeño to half the batter. These by far are best cornbread muffins ever!!!
Subbed the corn kernels for frozen blueberries and they were delicious! Next time I would probably sprinkle some sugar over the tops before baking and they'd be perfect!