Double Corn Muffins

17 ingredients
5 steps

Ingredients

  • For the batter
  • 3 eggs, at room temperature
  • 1 1/2 cups buttermilk
  • 3 tablespoons honey
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 1 3/4 cups corn flour
  • 1 cup all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1/4 cup brown sugar
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons kosher salt
  • For the streusel
  • 1 2.3-ounce bag of freeze-dried corn
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 4 tablespoons unsalted butter, softened
  • 1/4 teaspoon kosher salt

Directions

  1. 1
    Preheat the oven to 400°F. Line a muffin pan with paper liners.
  2. 2
    In a medium bowl, whisk together the eggs, buttermilk, melted butter, and honey. In a separate large bowl, whisk together all the remaining ingredients.
  3. 3
    Add the wet ingredients to the dry and fold gently to combine. Divide evenly between the wells of the muffin pan.
  4. 4
    For the streusel: Pulse the freeze-dried corn in a food processor until it is crushed to the texture of sand, but not too fine like a powder. Add the rest of the ingredients and pulse a few times to combine.
  5. 5
    Divide the streusel evenly over the muffins and bake for 18-22 minutes, or until lightly golden brown. Remove from the oven and let cool.

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