Breakfast & Brunch, Muffins

Corniest Corn Muffins


Corniest corn muffins… Woah what a name! When I saw the title of this recipe from Baking From My Home To Yours by Dorie Greenspan, I knew right away this will be the first recipe I will try from her book. Yeah, I bought my first ever Dorie’s book not too long ago. πŸ™‚ As a corns lover there’s no way I could say no to this.

Corniest Corn Muffins
Corniest corn muffins.

As this recipe is rather easy, I won’t be showing step by step photos. One thing that’s a mystery to me is that I couldn’t achieve the same muffins look from the book. LOL I prefer eating this muffin warm as oppose to room temperature. When it’s warm, the crunch (from the cornmeal) brings out the very best of this muffin.

Add Corns
It’s raining corns! 🌧🌽 Why does it sounds corny to me? πŸ˜›

Muffins Making
Lumpy kind of batter.

Muffins Making
Ready for the oven.

Corniest Corn Muffins
I’ve tried this recipe twice so far. The first time without nutmeg and I went gah gah over it. The second time I added nutmeg and it changes the taste. I’ll opt out nutmeg next time.

Corniest Corn Muffins
Oh lala! This fluffy muffin is not very sweet, so don’t reduce the sugar.

According to Dorie, one of the best way to enjoy the muffin is to split it in half, toast it and smear with butter or jam. The muffins are best eaten on the day it was baked. For leftovers, you can keep in an airtight container in room temperature or even freeze it. Just rewarm in oven at 170oC for few minutes.

This is my last recipe and post for the year 2016. Thank you so much for visiting and trying out the recipes in Messy Witchen. I didn’t share much recipes this year but I did lots of cooking (especially) and baking behind the scene. You can follow me in Instagram for my kitchen adventure. I hope 2016 has been a good year to you. Wishing you all a fabulous 2017!

Corniest Corn Muffins
Adapted from Baking From My Home To Yours by Dorie Greenspan
Makes 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 (I substitute with milk + white vinegar)
3 tablespoons unsalted butter, melted and cooled
3 tablespoons olive oil (or corn oil/vegetable oil)
1 large egg
1 large egg yolk
1 to 1 1/2 heaping cups corn kernels

Method:
1. Preheat oven to 200oC.

2. Grease the 12-holes muffin pan. Skip this step if you’re using non-stick muffin pan, silicon muffin pan or paper cups.

3. Place all-purpose flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg (if using) in a mixing bowl. Whisk together.

4. In another mixing bowl, add buttermilk, melted butter, olive oil, egg and yolk. Whisk until well blended.

5. Pour wet ingredients over dry ingredients and mix with a rubber spatula gently and quickly. You don’t have to be thorough. Batter is the lumpy type.

6. Add corn kernels and mix to disperse them. Fill muffin pan/cup evenly with batter.

7. Bake for 15~18 minutes until golden and a toothpick inserted into the center of muffins come out clean.

8. Cool in the pan for 5 minutes before removing muffins from its mould. Best eaten warm or at room temperature.

Enjoy your corny muffins! Hehe

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