Recipe created by Kim Boyce
September 06, 2011
These classic muffins can be enjoyed with jam or butter in the morning, or as a side dish to a hearty autumnal meal.
For a heartier texture, substitute 1/4 cup cornmeal for an equal amount of corn flour.
12 Tbsp. (1 1/2 sticks) unsalted butter, plus more for greasing
1 cup all-purpose flour, plus more for dusting
1 1/4 cups corn flour
1 Tbsp. baking powder
2 tsp. kosher salt
1/2 cup packed dark brown sugar
1 cup whole milk
1 ear corn, grated on the side of a box grater (optional)
Active time: 25 minutes
Total time: 1 hour, 15 minutes
Preheat oven to 350° and place a rack in the center. Butter and flour a 12-muffin tin. In a large bowl, combine flours, baking powder, and salt; set aside.
In a standing mixer fitted with a paddle attachment, mix butter and brown sugar on high speed until light and creamy, about 3 minutes. Mix in eggs 1 at a time.
With the mixer on low speed, add in half the reserved flour mixture, then 1/2 cup milk. Repeat with remaining flour and milk. Stir in corn.
Spoon batter into prepared muffin tin. Bake, rotating pan halfway through, until muffins are golden brown at edges and a toothpick inserted in the center comes out clean, about 35 minutes. Twist out muffins and place on their sides in tin to cool.