Double Corn Muffins

On the last days of Passover we were blessed with unusually warm, bright, sunny weather. When I peered at the thermostat through the rivulets of sweat dripping into my eyes (because what sane person turns on the air conditioning in anticipation of record-breaking heat in Toronto at this time of the year?!), it was a tropical 83 F. It felt like the holiday of Shavuot had arrived six weeks early. But I’m not complaining. I’ll take a little extra warmth and sunshine rather than the ice storms that paralyzed the community in Montreal on the first days of Passover.

Double Corn Muffins

The unusual summer-like weather continued on the first Sunday after the holidays and never one to lose an opportunity to dine al fresco, I invited my sister and sister-in-law for a quickly improvised lunch on the deck. More than the food, we cherished being in each other’s company after a two-month hiatus. But we agreed that these moist, rich and delicately crumbly corn muffins with crispy, golden domes, were a highlight of our lunch date. Prepared in just minutes from a recipe by cookbook author Susan Purdy, published in her classic cookbook, the Family Baker, these muffins can be enjoyed whatever the weather.

Assemble your ingredients. These addition of chopped corn kernels make these muffins extremely flavorful and moist. Use 3/4 cup of frozen or canned corn niblets and pulse with 1/4 cup of milk or use 1/2 cup of canned creamed corn.

Position a rack in the center of the oven and preheat the oven to 400 F. Spray 12 muffin cups with non-stick cooking spray or line them with cupcake papers. In a medium bowl whisk together the cornmeal, flour, baking powder, and salt. In a large bowl combine the eggs, milk, oil (or melted butter), sugar, and corn. All at once, add the dry ingredients to the wet ingredients. Mix just to combine. Don’t overbeat. Divide the batter among the muffin cups using an ice cream scoop to portion out the batter evenly. Bake the muffins for 20-25 minutes until the muffins rise, have lightly golden domes, and a cake tester inserted into the middle of a muffin comes out clean. (My muffins were ready after 20 minutes. Start testing at the 20 minute mark.) Cool the muffins completely on a rack.

Print Recipe

Double Corn Muffins

Breakfast, Bread and Muffins

By Susan G. Purdy, The Family Baker – Serves: 12

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Moist, rich and delicately crumbly muffins filled with extra deep corn flavor from the addition of chopped corn kernels.

Ingredients

• 1 cup yellow cornmeal
• 1 1/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 3/4 cup milk, dairy or plant-based
• 1/4 cup oil OR melted butter
• 1/2 cup granulated sugar
• 3/4 cup corn kernels, canned or frozen, pulsed with 1/4 cup milk OR 1/2 cup canned cream-style corn

Instructions

1

Position a rack in the center of the oven and preheat it to 400 F. Line a muffin pan with muffin papers or spray the cavities with cooking spray. 

2

In a medium bowl whisk together the cornmeal, flour, baking powder, and salt. In a large bowl combine the eggs, milk, oil (or melted butter), sugar, and corn. All at once, add the dry ingredients to the wet ingredients. Mix just to combine. Don't overbeat.

3

Divide the batter among the muffin cups using an ice cream scoop to portion out the batter evenly. Bake the muffins for 20-25 minutes until the muffins rise, have lightly golden domes, and a cake tester inserted into the middle of a muffin comes out clean. (My muffins were ready after 20 minutes. Start testing at the 20 minute mark.) Cool the muffins completely on a rack.

Notes

Muffins can be kept at room temperature in a resealable bag or container for 2 or 3 days. They can also be double-wrapped and frozen for up to 2 months.