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
For the batter
eggs, at room temperature
1 1/2 cups
unsalted butter, melted and cooled slightly
1 3/4 cups
1 1/2 tablespoons
1 1/2 teaspoons
For the streusel
2.3-ounce bag of freeze-dried corn
unsalted butter, softened
In This Recipe
Preheat the oven to 400°F. Line a muffin pan with paper liners.
In a medium bowl, whisk together the eggs, buttermilk, melted butter, and honey. In a separate large bowl, whisk together all the remaining ingredients.
Add the wet ingredients to the dry and fold gently to combine. Divide evenly between the wells of the muffin pan.
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.
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.