Ingredients
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/4 cup whole, 2 percent fat, or 1 percent fat milk
- 8 tablespoons (1 stick) unsalted butter, melted
- Crabapple jam
- Molasses butter, recipe follows
- Strawberry butter, recipe follows
Molasses Butter:
- 1 tablespoon molasses
- 4 tablespoons (1/2 stick) butter at room temperature
Strawberry Butter:
- 3 large strawberries
- 8 tablespoons (1 stick) butter at room temperature
- 1 teaspoon confectioners' sugar, or to taste
Directions
Preheat the oven to 350 degrees. Butter and flour 8 muffin cups or line them with paper liners.
In a medium bowl, sift the dry ingredients together. In a large bowl, whisk the eggs and milk together. Add 1/3 of the dry ingredients to the egg mixture, then 1/3 of the melted butter, and stir gently just until incorporated. Repeat with the remaining dry ingredients and melted butter, being careful not to over-mix; there may be a little flour not mixed in at the end. Use an ice-cream scoop or large spoon to fill the muffin cups half full. Bake until risen, light golden brown, and firm to the touch, about 15 minutes. Let cool at least 15 minutes in the pan.
Molasses Butter: Cream the ingredients in a food processor or an electric mixer until fully combined. Strawberry Butter: Clean and hull the strawberries. Place all of the ingredients in a food processor and cream until fully combined.
To serve, spoon a dollop of jam, or spread the compound butters onto the top of the muffins.
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By sdportugal_437771
Waverly, PA
on February 06, 2011
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I'm not a fan of corn bread/corn muffins, but this morning a friend requested I bring one or the other to her Super Bowl party. I decided to try this recipe because it didn't include any extraneous stuff that might turn off picky eaters. Anyway, I just pulled them out of the oven and they are delicious. Moist and light... I'm going to be baking these regularly.
My cornmeal was medium grind which gave them a nice crunch. For the milk component, I used half skim and half creme fraiche. Just before baking I sprinkled 1/4 cup of dark brown into the batter and gave it one more stir. Doing this gave each muffin tiny pockets of sweetness.
By bailey19_11862090
Tulsa, OK
on May 13, 2009
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These muffins are fabulous................tasty and moist. I made half a recipe and they came out perfect. As I like a very sweet corn muffin I added a small amount of additional sugar to my taste.....worked out just fine. I have made these muffins several times and keep the recipe handy now as they are a regular addition to many of my meals. Thank you Gale Highly recommend!
By jenajkay
Kentucky
on December 07, 2008
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Based on prior reviews and ingredients I had on hand, I decided to tweak this recipe, and the results were really good. I doubled both the sugar and the salt, used half&half instead of milk (only had skim milk in the fridge, and added about 1/2 cup of shredded cheddar cheese. This recipe made 10 muffins, filling the cups half way as in the recipe. I baked the muffins for about 20min, instead of 15. The muffins were light, as the recipe promised, but they were also very flavorful with just the right amount of sweetness. Also, they were very moist. I tried one straight out of the oven, just to make sure they'd be okay for my guests, and I didn't want to stop eating them! Next time I will double the recipe, so I'll have extras.
Read all 13 reviews