Corn Muffins

Name: Corn Muffins
Yield: makes 20 muffins
Ingredients: 2 cups all-purpose flour; 1 cup cornmeal; 1 1/2 tablespoons baking powder; 1/2 teaspoon kosher salt; 1/2 pound (2 sticks) unsalted butter, at room temperature; 3/4 cup sugar; 2 extra-large eggs, at room temperature; 1 1/4 cups buttermilk

December 14, 2011

Buttermilk gives these muffins a tender crumb and light texture, and they really need no accompaniment—though they’re even more irresistible topped with butter or one of the delicious flavored butters in the Toppings and Sauces chapter. If you like a fruity muffin, add fresh raspberries or any other berry, and for a cheese flavor, stir in grated sharp white Cheddar (see variations). You can also add a zing by adding black pepper or jalapeño peppers.

Recipe notes

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