This is a versatile muffin – have it for breakfast, serve it with dinner or drizzle some honey on it and have it for dessert with some coffee or tea. As Carole Walter describes them, "velvety crumb" is accurate. These delicious little "teenie cake" muffins are moist due to the sour cream and cream-style corn.
The real treat to this muffin, however, is the browned butter …. read on in the directions! If you like browned butter, after making these and they've been all devoured – these gems will be on your mind due to the aroma of the nutty browned butter and the corn muffins. These are sure to be a keeper.
Ultra-Rich Corn Muffins
Makes 12 Muffins
Ingredients
Directions
Heat oven to 400 degrees and position rack in the lower third of oven.
Place butter in a heavy saucepan and melt over low heat. Continue to simmer, skimming the foam from the top as it forms. The butter is ready when it is a rich golden brown and has a nutty fragrance. This will take about 5 to 7 minutes or more depending on the weight of your saucepan. Careful to avoid burning (it happens quickly!). Pour the browned butter into a glass measuring cup and add the oil. Spoon a scant 1 teaspoon of the tepid butter/oil mixture into each cup/well of a muffin pan.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda.
In a medium bowl, combine the corn, sour cream, eggs, milk, and vanilla.
Make a well in the center for the dry ingredients and add the liquids, along with the remaining butter/oil mixture. Using an oversize rubber spatula, incorporate the dry ingredients into the liquids by pushing them from the side of the bowl towards the center. Don't over mix! Batter may be slightly lumpy.
Portion level scoops of the batter into the muffin cups using a no 16 ice cream scoop or a 1/4 cup capacity.
Bake for 20-22 minutes or until the muffins are golden brown and the tops are springy to the touch. Toward the end of baking, rotate the pan to ensure even baking. Remove from oven and place on rack to cool.
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