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. Serve warm with salted butter, honey, or even maple syrup.
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.