Corniest Corn Muffins
Corniest Corn Muffins
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
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.)
- 3
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if using.
- 4
In a large glass measuring cup or another bowl, whisk together the buttermilk, melted butter, oil, egg and yolk.
- 5
Pour mixture over dry ingredients.
- 6
Stir using a rubber spatula just until moist. (Don't worry about being thorough. The batter should be lumpy.)
- 7
Add the corn kernels and gently toss to combine.
- 8
Scoop the batter evenly into the muffin tray.
- 9
Place into oven and bake for 15-18 minutes, or until a tester inserted in the center comes out clean.
15 min - 10
Remove from oven and cool on a wire rack.
