Corn Muffins
Craving a warm, golden muffin with a hint of sweetness and the perfect texture? These Corn Muffins are just the thing to satisfy your taste buds. Lightly sweet with a subtle buttery flavor, they're the perfect companion to your morning coffee or a cozy afternoon snack. With the addition of caramelized brown butter, these muffins offer a rich depth of flavor that’s sure to impress!
Ingredients
- 1/2 cup unsalted butter (plus more for greasing the tin)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup honey
- 1 cup buttermilk
- 2 large eggs
Instructions
- Start by adding the unsalted butter to a medium saucepan over medium heat. Allow the butter to melt and cook, stirring occasionally. Watch closely as it begins to bubble and turn a light golden brown, which typically takes 5-10 minutes. The key here is to let the butter get slightly caramelized, adding depth of flavor to your muffins. Be sure to use a light-colored saucepan so you can easily monitor the color of the butter. Once the butter reaches a light brown color, remove it from the heat and set it aside to cool slightly.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- In a separate bowl, whisk together honey, buttermilk, and eggs. Add the cooled browned butter to the mixture and stir until combined.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Grease a muffin tin with non-stick spray or butter. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Preheat the oven to 400°F (200°C). Bake the muffins for 12-15 minutes, or until golden brown and set. Test with a toothpick—if it comes out clean, the muffins are done.
- Let the muffins cool in the tin for 5-10 minutes before transferring them to a cooling rack.