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Prep time
15 minutes
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Cook time
20 minutes
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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
Ingredients
- For the batter
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3
eggs, at room temperature
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1 1/2 cups
buttermilk
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3 tablespoons
honey
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6 tablespoons
unsalted butter, melted and cooled slightly
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1 3/4 cups
corn flour
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1 cup
all-purpose flour
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1 1/2 tablespoons
baking powder
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1/4 cup
brown sugar
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3 tablespoons
granulated sugar
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1 1/2 teaspoons
kosher salt
- For the streusel
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1
2.3-ounce bag of freeze-dried corn
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1/2 cup
all-purpose flour
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1/4 cup
brown sugar
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4 tablespoons
unsalted butter, softened
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1/4 teaspoon
kosher salt
Directions
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Preheat the oven to 400°F. Line a muffin pan with paper liners.
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In a medium bowl, whisk together the eggs, buttermilk, melted butter, and honey. In a separate large bowl, whisk together all the remaining ingredients.
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Add the wet ingredients to the dry and fold gently to combine. Divide evenly between the wells of the muffin pan.
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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.
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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.
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