A corn muffin recipe sounds like a delightful twist on the traditional version, and it’s wonderful that a simple mistake led you to discover the perfect balance of moisture, texture, and sweetness. The addition of corn flour seems to have made all the difference in achieving the ideal corn muffin.
Here’s the recipe if you want to start baking it:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup corn flour
- 1 cup granulated sugar
- 1 1/2 tbsp baking powder
- 1 tsp salt
- 1/2 cup salted butter, melted
- 1/2 cup olive oil (or your preferred oil)
- 1 1/4 cups buttermilk
- 3 eggs, at room temperature
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix together the all-purpose flour, cornmeal, corn flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the melted butter, oil, buttermilk, and eggs.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Use an ice cream scoop or spoon to evenly fill the muffin cups with batter. Fill the liners to the top to get large, bakery-style muffins.
- Bake for 18-20 minutes, until the sides of the muffins are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool slightly before serving. They taste deliciously warm with a drizzle of honey, a pat of butter, or a dollop of strawberry jam. Additionally, these muffins freeze well, so you can enjoy them later.
This recipe yields approximately 12 large and flavorful corn muffins. You can then enjoy these scrumptious treats as a delightful addition to your breakfast or as a satisfying snack any time of the day!