Buttermilk Double Corn Muffins

August 27, 2018
4 Ratings
Photo by Posie (Harwood) Brien
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Makes 12 muffins
Author Notes

Cornbread—the type that teeters between savory and sweet—was the original inspiration for these muffins. I thought about the elements of cornbread that I love best: the tweedy texture from the cornmeal, the buttery crunchy edges, and the light crumb. All are present and accounted for in these muffins, but in a more elegant and memorable package. —Posie (Harwood) Brien

What You'll Need
  • For the batter
  • 3 eggs, at room temperature
  • 1 1/2 cups buttermilk
  • 3 tablespoons honey
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 1 3/4 cups corn flour
  • 1 cup all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1/4 cup brown sugar
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons kosher salt
  • For the streusel
  • 1 2.3-ounce bag of freeze-dried corn
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 4 tablespoons unsalted butter, softened
  • 1/4 teaspoon kosher salt
  1. Preheat the oven to 400°F. Line a muffin pan with paper liners.
  2. In a medium bowl, whisk together the eggs, buttermilk, melted butter, and honey. In a separate large bowl, whisk together all the remaining ingredients.
  3. Add the wet ingredients to the dry and fold gently to combine. Divide evenly between the wells of the muffin pan.
  4. For the streusel: Pulse the freeze-dried corn in a food processor until it is crushed to the texture of sand, but not too fine like a powder. Add the rest of the ingredients and pulse a few times to combine.
  5. Divide the streusel evenly over the muffins and bake for 18-22 minutes, or until lightly golden brown. Remove from the oven and let cool.

See what other Food52ers are saying.

  • Frances
  • Linda Sielken
    Linda Sielken

2 Reviews

Frances January 25, 2022
Question, not a review. The recipe description mentions corn meal, but the recipe calls for corn flour. Same-same or not?
Linda S. March 9, 2020
I've made these twice now. Each time the topping burned and the muffins were very dark on the bottom. I would suggest lowering the heat to 375 and adding the topping halfway through cooking.