Corn Muffin Recipe & Video Martha Stewart from www.marthastewart.com
Description
If you're looking for a delicious, easy-to-make snack or side dish, this corn muffin recipe is perfect. The muffins are fluffy, moist, and have a slightly sweet taste that pairs well with savory dishes. Plus, they're quick to whip up, making them a great option for busy weeknights or a last-minute addition to a potluck.
Prep Time
Preparation time for this recipe is about 10 minutes. It takes a bit longer if you are grinding your cornmeal from scratch.
Cook Time
Cooking time is 20-25 minutes. You will know they are done when a toothpick inserted in the center comes out clean.
Ingredients
- 1 cup of all-purpose flour - 1 cup of yellow cornmeal (or freshly ground cornmeal) - 1/2 cup of granulated sugar - 1 tablespoon of baking powder - 1/2 teaspoon of baking soda - 1/2 teaspoon of salt - 1 cup of buttermilk - 1/2 cup of unsalted butter, melted and cooled - 2 large eggs
Equipment
- Muffin tin - Mixing bowl - Whisk - Measuring cups and spoons - Cooling rack
Method
1. Preheat your oven to 375°F (190°C). 2. Mix the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a bowl. 3. In another bowl, whisk together the buttermilk, melted butter, and eggs. 4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. 5. Grease a muffin tin with cooking spray or butter. 6. Fill each muffin cup about 2/3 of the way full with the batter. 7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 8. Remove from the oven and let cool for a few minutes before transferring to a cooling rack. 9. Serve warm or at room temperature.
Notes
- If you don't have buttermilk on hand, you can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. - If you prefer a less sweet muffin, you can reduce the amount of sugar to 1/4 cup. - For an extra pop of flavor, try adding some chopped jalapeños, green onions, or shredded cheddar cheese to the batter.
Yes, you can use white cornmeal instead of yellow. The texture and taste will be slightly different, but it will still work well in this recipe.
Can I make these muffins ahead of time?
Yes, you can make these muffins up to a day ahead of time. Let them cool completely, then store them in an airtight container at room temperature. To reheat, wrap them in foil and heat in a 350°F (175°C) oven for 10-15 minutes.
Can I freeze these muffins?
Yes, you can freeze these muffins for up to 3 months. Let them cool completely, then wrap them individually in plastic wrap and store in a freezer-safe container or bag. To thaw, let them sit at room temperature for a few hours or overnight.
Recipe Tips
- Be sure to measure your ingredients accurately, especially the flour and cornmeal. Too much or too little can affect the texture of the muffins. - Don't overmix the batter. Stir until just combined, then stop. Overmixing can lead to tough, dense muffins. - Use melted butter that has been allowed to cool slightly. If it's too hot, it can cook the eggs in the batter. - Grease the muffin tin well to prevent sticking. - If you're using freshly ground cornmeal, be sure to sift it before measuring to remove any large pieces that could affect the texture of the muffins.
Share
Post a Comment
for "The Best Corn Muffin Recipe Ever"
Post a Comment for "The Best Corn Muffin Recipe Ever"