Recipe by Ruth Fox and Vicky Cohen

Buttery Cornbread Muffins

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Buttery Cornbread Muffins
Dairy Dairy
Easy Easy
12 Servings
Allergens

Contains

- Gluten - Wheat - Dairy - Egg
40 Minutes
Diets
- Pescatarian - Vegetarian

These are soft, fluffy, and bursting with rich, buttery flavor in every bite. Perfectly golden on the outside with a slightly sweet and tender crumb, they make a delicious addition to any meal or a comforting snack on their own.

Ingredients

Muffins

  • 1 and 1/2 cups all-purpose flour

  • 1/2 cup medium cornmeal

  • 2 and 1/2 teaspoons baking powder

  • 3/4 teaspoon salt

  • 1/2 cup Breakstone’s Salted Butter

  • 1/4 cup avocado oil

  • 1/2 cup maple syrup, at room temperature

  • 3/4 cup sour cream

  • 1 egg

  • 1 and 1/2 cups frozen corn kernels, thawed

Optional Toppings

  • frozen corn kernels

  • shredded cheddar cheese

  • black pepper

Directions

1.

Preheat the oven to 400 degrees Fahrenheit. Line a 12-hole muffin pan with cupcake liners.

2.

Combine the flour, cornmeal, baking powder, and salt in a bowl. Set aside.

3.

Using an electric mixer, whisk Breakstone’s Butter, avocado oil, and maple syrup at medium speed until creamy, about three minutes. Add sour cream, and egg and keep whisking for two more minutes until well combined (the mixture may look curdled).

4.

Fold in the corn.

5.

Add the flour mixture and combine it by hand using a spatula. Mix until just combined, don’t overmix.

6.

Pour evenly into the cupcake liners. Optional: sprinkle the top of the muffins with a few corn kernels, shredded cheddar cheese and cracked black pepper.

7.

Bake at 400 degrees Fahrenheit for 20 minutes or until a toothpick inserted comes out clean.

8.

Let the cornbread muffins cool before eating.

Notes:

Once fully cooled, store in an airtight container at room temperature for up to two days. For longer storage, freeze baked muffins for up to three months; thaw at room temperature.

About

Sponsored by Breakstone’s

Recipe tags

bakery Breakstone's dairy decadent freezer friendly mayihavethatrecipe milchige muffins rich sponsored Vicky Cohen
Buttery Cornbread Muffins

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