Tag Archives: Muffin

Sweet Corn Muffins, Moist ‘n Tender

16 Nov Sweet Corn Muffins

With Thanksgiving just around the corner, we’ve all been thinking about the dishes that we hope will grace our family dinner table for the eagerly anticipated holidays.  Though sweet corn muffins are a treat our family savors year-round, these moist ‘n tender muffins would be a fabulous addition to either breakfast, lunch, or dinner for the holidays.

Sweet Corn Muffins

We’ve been using this perfect corn muffin recipe for years.  Ten years, to be exact, as my tattered old Cooks Illustrated subscription reminds me.  There has never been another corn muffin (or cornbread or any sort) that has rivaled this recipe.  These muffins will be loved by both grown ups and kiddos, who will beg you to make them again and again.  They aren’t overly dry/crumbly, like so many corn bread/muffin recipes I’ve tried in the past, which is what made these muffins a keeper.

Sweet Corn Muffins

Not only are these sweet corn muffins easy to whip up, they are hearty and stay moist for days, as long as they aren’t overbaked.  They are tender and sweet, yet not at all cakey.  These muffins retain a wholesome cornmeal flavor and rustic quality to them, due to the whole-grain cornmeal and corn kernels, replacing the usual degerminated cornmeal.

Sweet Corn Muffins

Pat on some whipped honey butter, plain butter, or eat em’ just as they are… they are perfectly satisfying with any meal – breakfast, lunch, or dinner!

Sweet Corn Muffins

…or go a bit unconventional and call it dessert 🙂

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RECIPE (12 large muffins)

INGREDIENTS

2 cups (10 oz) unbleached all purpose flour
1 cup (4.5 oz) fine ground, whole grain yellow cornmeal
1 1/2 tsp baking powder
1 tsp baking soda
2 large eggs
1 cup white sugar
8 TB regular butter, melted
3/4 cup whole sour cream
1/2 cup whole milk
1 1/2 cups frozen corn kernels

DIRECTIONS

Adjust oven rack to lower-middle position.  Heat oven to 400F.  Grease a standard muffin tin.

Whisk flour, cornmeal, baking powder, baking soda in a bowl to combine well.  Set aside.

Whisk eggs in second bowl until well combined and pale light yellow, about 20 seconds.  Add sugar and whisk vigorously until homogenous, about 30 seconds.  Add melted butter in 3 additions, whisking to combine after each addition.  Add half of the sour cream and half of the milk.  Whisk to combine.  Whisk in remaining sour cream and milk until combined.

Combine wet and dry ingredients together, mixing gently with rubber spatula until batter is just combined and evenly moistened; do not over mix. Gently fold in frozen corn kernels.

Using ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping to form mounds.  Do not level or flatten tops of mounds.

Bake until muffins are light golden and toothpick comes out almost clean (few tender crumbs are perfect.)  Bake about 18-19 minutes, rotating tin halfway through baking time.  Actual baking time varies with each oven, but watch closely not to over bake.

Cool muffins in tin for a bit.  Serve warm.

Leftovers keep well in airtight container and can be reheated in microwave or oven.

By chewoutloud, adapted from Cooks Illustrated

*Note:  Whole grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn.  To determine what kind of cornmeal a package contains, look at the label.

Sweet Potato Cinnamon Muffins with Brown Sugar

13 Sep Sweet potato cinnamon muffins

Most of us love baked goods with pumpkin… pumpkin bread, pumpkin muffins, pumpkin cookies… fall is the season for pumpkins, after all.  I am excited just thinking about baking up some of my favorite pumpkin staples.  In the meantime, I came across a recipe I’ve kept for years in my collection of “stuff I want to bake.”  The recipe features sweet potatoes instead of pumpkins, and I knew I’d have to give it a go.  Oh, my… it’s hard to put into words how delicious these sweet potato goodies are.  Is there seriously a full cup of real sweet potatoes in there?!

sweet potato cinnamon muffins with brown sugar

Sweet Potatoes make this muffin extra moist

Years ago, when I first saw “sweet potato” in the title, I was intrigued but uncertain.  Of course I couldn’t let it go, because I’m always looking for ways to incorporate healthy stuff into treats that everyone will eat.  I decided to make muffins instead of the loaf, because muffins just have greater curb appeal.  I’m sooo glad I gave these a shot, because…get this…I am about to make my 3rd batch in 1 week.  That’s right.  The first batch was for the fam.  The second batch I made for the lovely gals in my women’s group.  The third batch is because I don’t feel like I personally got to eat enough of these.  Hubby complains he didn’t eat enough either.

Sweet potato cinnamon muffins

Sweet potato muffins: cinnamon and spice makes everything nice

Truth is, I haven’t even told my kids that these are made out of sweet potatoes.  They didn’t ask, and we didn’t tell.  They just ate.  And ate.  The kid who gags on sweet potatoes ate three entire muffins in one sitting.  And I didn’t struggle with one ounce of guilt because they’re pretty wholesome.

Sweet potato cinnamon muffins

Sweet Potato Cinnamon Muffins – healthy and yummy

It’s not obvious that these muffins feature sweet potatoes at first bite… you would probably guess there is something rustic (like pumpkin) in them, but it’s hard to pinpoint what it is unless someone lets the potatoes out of the bag. 😉

Sweet potato cinnamon muffins

Sweet potato cinnamon muffins – breakfast is dessert too

These are some of the softest, moistest, tenderest muffins to be had.  I lessened the amount of sugar so that they weren’t over-the-top-sweet.  I even subbed out half of the regular flour for whole wheat and added ground flax to boot.  Absolutely moist and delicious.  I decided to make a crispy crumb topping out of brown sugar and pecans, which makes the muffins extra special.  A cream cheese drizzle would be fabulous, too.  But honestly, you don’t even need any topping… these muffins are so tender and tasty all by themselves.

If your loved ones don’t usually go ga-ga over sweet potatoes, try these muffins.  They’ll eat these.  Or make it easier and bake it into a loaf and put crumb topping on top of the loaf.  They’ll eat that too.  I won’t tell if you won’t 🙂

RECIPE (12 muffins)

1 cup all purpose flour
3/4 cup whole wheat flour
1-2 TB ground flax seed meal
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup sugar
1/2 cup packed brown sugar
1 very large sweet potato (to yield 1 cup mashed)
1/2 cup olive oil
1/3 cup water
1 TB vanilla extract

For the crumb topping:
2 TB cold butter
1/4 cup chopped pecans
1/2 cup brown sugar
1/3 cup flour

DIRECTIONS:

Wash and dry sweet potato.  Wrap well in foil and roast in oven or toaster oven for 1 hour at 400F.  It should be quite soft and easily pricked by a fork.  If it’s not soft enough, roast another 15 minutes.  Let cool.  Peel and mash.  You should have about 1 cup of mashed sweet potato, give or take a little.  This step can be done ahead of time.

Mix topping ingredients together with fork or fingers, until it is a crumbly mixture.  Wrap and place in fridge until ready to use.  This can also be done ahead of time.

Preheat oven to 350F.  In large bowl, combine flours, flax, cinnamon, nutmeg, baking soda, baking powder, and salt.  Mix well.  In another large bowl, combine eggs, sugars, sweet potato, oil, vanilla, and water.

Gently fold wet ingredients into the dry ingredients, just until completely moistened.  Do not over stir.  Spoon batter into lined muffin pan, filling to the tops.  Sprinkle crumb topping generously over muffins.  Bake for 19-21 min, or until toothpick comes out almost clean.  It is done when toothpick still has a few tender crumbs sticking to it.  Carefully test it to make sure muffins are not over baked.  Cool muffins in pan about 15 minutes.  Remove muffins onto wire rack.  Enjoy!

Source:  Chew Out Loud

*  If you want to make a bread loaf instead of muffins, just pour batter into a greased/floured 9×5 inch loaf pan.  Sprinkle topping over loaf.  Bake at 350F for 50-55 minutes or until toothpick shows a few tender crumbs.

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