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
-
1Preheat the oven to 400°F. Line a muffin pan with paper liners.
-
2In a medium bowl, whisk together the eggs, buttermilk, melted butter, and honey. In a separate large bowl, whisk together all the remaining ingredients.
-
3Add the wet ingredients to the dry and fold gently to combine. Divide evenly between the wells of the muffin pan.
-
4For 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.
-
5Divide 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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