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