Buttermilk Corn Muffins
Slightly sweet and tender buttermilk corn muffins made with a combination of all-purpose flour, whole wheat pastry flour, and cornmeal and studded with frozen corn kernels.
There are some food ingredients I normally don’t end up using…almost ever. Some of them I have an aversion to (dill!), others I just either don’t have on hand, rarely need, or have shrugged off. Not always fairly, I might add.
I also have always had a weird thing with not liking savory dishes with sweet add-ins. Such as fruit as an addition to salad, sweet sauces or vinaigrettes, raisins in any non-dessert course, and last but not least, anything with the adjective “Honey-Baked”. To be honest, I’ve never actually had honey-baked ham, but I keep hearing advertisements on the radio for it, so that was the first thing that came to mind when I thought of sweet-savory dishes. I like to keep my sweet tooth as far away from savory tooth (new word?) as much as possible. In the dessert category, to be exact.
Basically all of this explains why I generally don’t end up cooking with certain foods in the kitchen. One of them being sweet corn. With the exception of a really great grilled corn on the cob, it’s one of those foods I always tend to put aside in the kitchen. However, lately I’ve been trying to put aside my prejudices against certain foods (not happening, dill!). And this is exactly what I did the other day.
These sweet and savory corn muffins are the perfect accompaniment to dinner and can also be served as a light dessert or snack. A little honey or maple syrup on top make these even more delectable!
The frozen corn kernels give a really nice texture to these muffins and they occasionally give a burst of flavor in your mouth, which is a fun surprise! But they are completely optional. Both my parents don’t actually love corn breads (because they tend to be too sweet–I guess this runs in the family?), but they loved these. They would have preferred leaving out the corn kernels, but I liked them! It’s your choice.
My mom actually ate three of these corn muffins in the span of an hour and then proceeded to playfully yell at me for making something too good to resist. Compliment taken.
These would be a perfect muffin to serve with Thanksgiving dinner too!
Buttermilk Corn Muffins
- ½ cup (65 g) whole wheat pastry flour
- ½ cup (60 g) unbleached all-purpose flour
- 1 cup yellow corn meal, fine I used Arrowhead Mills brand
- 4 tablespoons (48 g) granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon baking soda
- dash of ground nutmeg
- 1 cup (240 mL) cold buttermilk
- 3 tablespoons (45 g) butter melted and cooled
- 2 tablespoons (30 mL) canola oil
- 1 large egg, plus 1 egg yolk
- ½ cup frozen corn kernels optional
- Preheat oven to 400°F (204°C) with a rack in the center position. Grease a standard muffin tin or line it with paper lines. Place the muffin pan on a standard sheet pan. Set aside.
- In a large mixing bowl, whisk together the whole wheat pastry flour, all-purpose flour, yellow cornmeal, sugar, baking powder, salt, baking soda, and nutmeg.
- In a separate medium mixing bowl, whisk together the buttermilk, melted butter, canola oil, egg, and egg yolk. Add the wet ingredients to the dry ingredients, and stir with a spatula until the dry ingredients are just incorporated. Do not overmix. Fold in the frozen corn kernels, if using.
- Divide the batter evenly among the greased or lined muffin tin and bake for 15 to 18 minutes or until golden brown. Allow the muffins to cool in the pan on a rack for a few minutes, then remove the muffins from the tin, and serve warm with salted butter, honey, or warm maple syrup.