Mollie Bakes: Corn Muffin Memories
Today I’m inviting you into the kitchen for a refresh of one of my favorite goodies to bake: corn muffins! Not only is the recipe super-easy and pretty quick to make, the scrumptious muffins will bring joy to everyone who eats one (or two). This is the second time I have made this specific recipe and the muffins were even more delicious the second time around.
Baking corn muffins will forever be a tribute to my grandfather who sadly passed away at the beginning of May. Corn muffins were one of his go-to breakfast items and I will always think of him when I bake these muffins in particular. Growing up, the two of us went out for breakfast together, on Sunday, fairly often and while most times we dined at McDonald’s, we eventually went to places with a slightly more interesting menu (read: corn muffins were available).
I have vivid memories of my grandfather ordering a corn muffin (hot, with butter) and (extra) hot black coffee at a number of our Sunday breakfast outings. These days, that muffin and coffee combo is one of my personal favorites no matter the day of the week.
Corn muffins, coffee, breakfast, and enjoying the morning will forever remind me of my grandfather. This post, about one of our shared favorite pastimes, is dedicated to him. I will always miss him, but will think of him even more fondly when I bake these corn muffins.
Let’s get to the details, shall we?
Recipe and source
Rich and Buttery Corn Muffins: recipe by Melissa Clark for NYT Cooking.
Bake it Gluten Free
To bake these muffins gluten free, I simply replaced the regular flour with Cup4Cup Gluten Free Flour. Also, I made sure to use Bob’s Red Mill Gluten Free Stone Ground Cornmeal. No other changes necessary.
Baking Tips and Tricks
This recipe is extremely easy to follow!
I’d recommend using a kitchen scale, if you have one, to measure the dry ingredients; however, it is not required.
I lined the muffin tin with muffin tin liners, rather than coating the pan with butter. But if you’d rather use butter, go right ahead! I like the liners because it makes for easier cleanup and then the muffins are already good for giving away in their individual wrappers.
The first time I made this recipe I used whole milk and Greek yogurt. The second time I baked them with 2% milk and sour cream (both options listed in the recipe). I think both were great, but I am partial to the sour cream version. These muffins are rich and rather fabulous due to the multiple types of dairy. ;)
Follow the recipe instructions and almost over-fill each muffin cup. They are large (and somewhat tall) muffins on purpose!
The first time around I forgot entirely to sprinkle each muffin with Demerara sugar. Whoops! The second time I did remember, but opted to only add sugar to a few of the muffins since I always prefer savory over sweet. This is a personal choice! Seth said the muffins with sugar on top were delicious, but it wasn’t entirely necessary.
In regard to bake-time, the recipe guidelines are pretty accurate. I baked the muffins for a total time of 18 minutes and 30 seconds. You could add 30 more seconds if you like the tops to be a little more crisp. All oven temperatures vary slightly so I would recommend baking them for 16 minutes, check them, then add a minute, and another if needed. Just watch them carefully! :)
Once done, pull the muffins from the oven and let them cool for a few minutes in the pan. Honestly, these are ridiculously delicious super-fresh, super-hot from the oven so have that butter ready! You won’t be able to wait very long…
Final Review
As noted above, corn muffins are one of my all-time favorite breakfast goodies. This recipe truly delivered for all of the corn muffin cravings I get somewhat often (anyone else?).
Seth and I each ate one while they were still burning hot from the oven and it was as magical as I expected. I sliced the muffin in half, added a few pats of salted butter, let it quickly melt, and then inhaled it. OMG. One of the best corn muffins I’ve ever had in my own home that was also gluten free. Superb!
I know my grandfather would love these corn muffins. It makes me sad knowing I didn’t have the opportunity to bake them for him. However, he was all about enjoying life and seizing the day. I know he would want me to bake these muffins, be happy, and think of him each and every time I bake off a dozen to share with family and friends. And that’s exactly what I will do.
Enjoy!
