This basic corn muffin recipe has accompanying directions for a sweet honey butter that can be slathered on top, which is especially delicious when the muffins are still warm.
Instructions
1
Make the muffin batter
2
In classic baked-good fashion, whisk together the dry ingredients in a large bowl, then whisk the egg, egg yolk, buttermilk and oil in a smaller bowl. Add the wet ingredients to the dry, and stir until just combined. Fold in the corn. Editor's Tip: For tender muffins, don't overmix the batter. Stirring activates the gluten in flour and can result in muffins that are a little dense and tough.
3
Prepare the muffin tin and bake
4
Preheat the oven to 400°F. Grease the cups of your muffin tin, and fill each cup 3/4 of the way with batter. Bake for 18 to 23 minutes, or until edges are golden brown and a toothpick stuck into the center muffin comes out clean. Cool in the pan for five minutes, then take the muffins out of the pan and cool on a rack.
5
Whip up honey butter
6
Beat the honey and room-temperature butter together by hand or with a mixer until blended and fluffy. Serve with the muffins.
