Ingredients for Dorie Greenspan's Corniest Corn Muffins
- All Purpose Flour
- Yellow Cornmeal
- Granulated Sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Pinch of freshly grated nutmeg (optional)
- 1 ½ cups buttermilk
- Unsalted Butter
- Corn Oil
- 1 large egg
- Egg Yolk
- Corn Kernel
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How to Make Dorie Greenspan's Corniest Corn Muffins
- Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
- Grease a 12-cup muffin tin with butter or cooking spray, or line it with paper liners. Alternatively, use a silicone muffin tin.
- Place the prepared muffin tin on a baking sheet for stability.
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 cup cornmeal, ¾ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and a pinch of freshly grated nutmeg (optional).
- In a separate bowl, whisk together the wet ingredients: 1 ½ cups buttermilk, ⅓ cup (6 tablespoons) melted unsalted butter, ¼ cup vegetable oil, 1 large egg, and 1 large egg yolk.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; a few lumps are okay.
- Stir in 1 ½ cups fresh or frozen corn kernels.
- Evenly divide the batter among the prepared muffin cups, filling each about ¾ full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
29g
Fat
12g
Carbs
8g
