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 information
Yield
makes 20 muffins
Ingredients
Preparation
Step 1
Position an oven rack in the middle of the oven. Preheat the oven to 350°F. Line two standard muffin pans with 20 paper baking cups or lightly butter the muffin cups.
Step 2
Combine the flour, cornmeal, baking powder, and salt in a large bowl and set aside.
Step 3
Using a mixer set on high speed, cream the butter and sugar in a medium mixing bowl for about 5 minutes, or until light and fluffy. Beat in the eggs, one at a time, beating well after each addition.
Step 4
Turn the mixer to low and combine the flour mixture with the butter mixture in three additions, alternating with the buttermilk; beat just until incorporated, with no streaks of flour remaining.
Step 5
Spoon the batter into the muffin cups, filling them two-thirds full. Bake the muffins for 20 to 25 minutes, or until the tops spring back when pressed lightly and a toothpick inserted into the center comes out clean.
Step 6
Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Remove the muffins from the pan, transfer to a wire rack, and allow to cool for 15 minutes.
Cheddar Cheese Corn Muffins Variation
Step 7
Add 1 cup grated sharp white Cheddar cheese to the batter after all the other ingredients have been combined.
Raspberry Corn Muffins Variation
Step 8
Add 1 cup fresh or frozen raspberries to the batter after all the other ingredients have been combined.
