I love Muffins: Corniest Corn Muffins

I love muffins. Especially blueberry. And cranberry. And chocolate chip. And really any flavor. I love corn muffins, but often when you buy a corn muffin, you don't really get a lot of corn flavor and they are too sweet. These corn muffins, from the great Dorie Greenspan are different. They have a lot of corn flavor, thanks to stone ground cornmeal and actual pieces of corn and the texture is excellent. I made them in a muffin tin without wrappers and, with greasing the pan, they came out easily. What can I say other than, fresh corn season is almost over, so make these. I'm sure they would be good with canned corn or frozen corn, but they get a special pop from the fresh kernels (you don't have to cook them first, since they cook in the muffins). Yummy. Extra yummy toasted with a little butter (Dorie recommends honey butter, which I didn't make. I like the salty kick you get from regular butter).

Here is the recipe, from Baking from My Home to Yours:

Corniest Corn Muffins

Yield: 12 regular-sized muffins or 48 miniature ones

1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil (I used olive oil since it was handy)
1 large egg
1 large egg yolk
1 cup corn kernels (add up to 1/3 cup more if you’d like) - fresh, frozen or canned (in which case they should be drained and patted dry)

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you’re using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough - the batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.

Bake for 15 to 18 minutes (12 minutes for minis), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.