These are the muffins I enjoy drizzled with Cape Cod Honey. I like larger muffins, so I make them in a deep six-cup jumbo tin rather than the standard tin.
Ingredients
- 1½ cups all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons brown sugar
- ¾ cup fresh corn, tossed with a tablespoon of flour (or a small 8-ounce can of whole kernel corn, drained)
- 1 stick cold unsalted butter, plus 2 tablespoons softened for greasing the tin
- 1¼ cups cold buttermilk
- 2 eggs
Preparation
Preheat the oven to 400 degrees.
Generously butter the cups of a muffin baking tin with 2 tablespoons butter.
Slice the corn kernels off the cob and toss with flour to coat.
Add flour, cornmeal, baking powder, baking soda, salt, brown sugar, and corn in a large bowl. Whisk to combine.
Take one stick cold butter straight from the refrigerator and grate it using the large holes of a box grater. Toss the grated butter into the dry ingredients. Use your fingers to turn the butter and dry ingredients into a crumbly texture. Set aside.
In a separate bowl, whisk together the buttermilk and the eggs.
Pour the buttermilk egg mixture into the dry ingredients and mix to moisten.
About this recipe
NOTE: Do not overmix the batter or the muffins could be tough.
Spoon the batter equally into the muffin cups. For larger oversized muffins, divide the batter between only five cups, making sure to partially fill the remaining unused cup with water.
Bake for 15 minutes, until the muffins begin to brown on top. Test for doneness by inserting a knife into the center; when it comes out clean, they’re done.
Place baking tin on a wire rack to cool for 10-15 minutes before removing the muffins from the tin.
