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Author Notes: I rarely eat corn muffins, I think because most of the times I've had one at a coffee shop, bakery or supermarket, I'm usually disappointed. Too sweet, too dense, too big.
These corn muffins are different. Tender, but sturdy enough to slice through their equator and toast, then slather with butter and jam. They are very quick and easy to make, and the perfect size for an afternoon snack. Omit or reduce the sugar, and they'll be a nice accompaniment to dinner.
Adapted from King Arthur Flour's Basic Muffins recipe. (this is a GREAT muffin recipe by the way - I highly recommend it.) What I love most about this King Arthur recipe is the blazing hot oven the muffins go into. They are, after all, a quick bread, and this initial high heat helps boost the muffin tops. Muffins should always be nicely domed, in my opinion. Anything else is a cupcake. —mrslarkin
cups all purpose unbleached flour
tablespoons granulated sugar
teaspoon kosher salt
tablespoon baking powder
cup whole milk
tablespoons olive oil
tablespoons unsalted butter, very soft/mushy
large eggs, lightly beaten
- Heat oven to 500 degrees F.
- Prepare a muffin pan - grease pan lightly with cooking spray, line with muffin papers, and lightly spray papers.
- In a medium bowl, whisk together dry ingredients.
- Stir together the softened butter and olive oil. Stir into the milk. Stir in the eggs.
- Pour wet ingredients into dry and fold gently, until most of the flour is incorporated. I like to use a big rubber spatula to get all the way under the batter and mix in the hidden pockets of flour.
- Spoon batter evenly into muffin cups, Place in oven and immediately turn heat down to 400 degrees F. Bake for 10 to 15 minutes, or until skewer comes out dry.
- For a large cornbread, double the recipe, and bake in a 10” cast iron skillet. Grease skillet with bacon drippings. Bake for about 25 minutes, or until a skewer comes out clean.