Double Corn Muffins

By Posie (Harwood) Brien
August 27, 2018
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Author Notes: I love the taste of summer corn, and too often I find the flavor of corn muffins doesn't deliver on the promise of the name, so I created these double corn muffins: with a moist, cake-like texture, they have corn flour in the batter and freeze-dried corn in the streusel.Posie (Harwood) Brien

Makes: 12 muffins
Prep time: 15 min
Cook time: 20 min

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 degrees 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.

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