Old-Fashioned Corn Muffins
By America's Test KitchenPublished on March 1, 2012
Time
1 hour, plus 1 hour rising
Yield
Makes 12 muffins
Ingredients
Before You Begin
The test kitchen recommends Quaker’s finely ground yellow cornmeal. On day two, these muffins make delicious toast: Halve, butter, and brown—buttered side down—in a frying pan over medium heat. Lowfat is OK, but don’t use skim milk here.
Instructions
- WARM OVEN Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Grease 12-cup muffin tin.
- MIX BATTER Whisk milk, butter, and yeast in large liquid measuring cup until yeast dissolves, then whisk in egg. In bowl of stand mixer fitted with paddle attachment, mix ½ cup flour, cornmeal, brown sugar, and salt until combined. With mixer on low, add milk mixture in steady stream and mix until dough comes together, about 1 minute. Gradually add remaining flour until incorporated. Increase speed to medium-high and beat until batter is thick and elastic, about 3 minutes.
- LET RISE Using greased ¼-cup measure, transfer batter to muffin cups. Cover loosely with greased plastic wrap and place in turned-off oven until batter reaches rims of muffin cups, about 1 hour.
- BAKE MUFFINS Remove muffin tin from oven and heat oven to 375 degrees. Discard plastic and bake muffins until golden brown, 15 to 20 minutes. Cool in tin for 10 minutes, then turn out onto wire rack. Serve. (Muffins can be stored in airtight container at room temperature for 3 days.)
- Filled muffin tin can be refrigerated, covered, for 24 hours. Let batter sit at room temperature for 1 hour before proceeding with step 4.
make ahead
Time
1 hour, plus 1 hour risingYield
Makes 12 muffinsIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We ditched water in favor of milk in our Old-Fashioned Corn Muffins, which made for softer muffins. Though most recipes called for sugar or molasses, we tested many other sweeteners, such as honey, maple syrup, and brown sugar. The brown sugar proved to be the only one that deepened the flavor of the corn muffins without overpowering them. By whipping the batter for our Old-Fashioned Corn Muffins in the mixer for a few minutes, we could skip the first rising altogether, dramatically shortening preparation time.
Before You Begin
The test kitchen recommends Quaker’s finely ground yellow cornmeal. On day two, these muffins make delicious toast: Halve, butter, and brown—buttered side down—in a frying pan over medium heat. Lowfat is OK, but don’t use skim milk here.
Instructions
- WARM OVEN Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Grease 12-cup muffin tin.
- MIX BATTER Whisk milk, butter, and yeast in large liquid measuring cup until yeast dissolves, then whisk in egg. In bowl of stand mixer fitted with paddle attachment, mix ½ cup flour, cornmeal, brown sugar, and salt until combined. With mixer on low, add milk mixture in steady stream and mix until dough comes together, about 1 minute. Gradually add remaining flour until incorporated. Increase speed to medium-high and beat until batter is thick and elastic, about 3 minutes.
- LET RISE Using greased ¼-cup measure, transfer batter to muffin cups. Cover loosely with greased plastic wrap and place in turned-off oven until batter reaches rims of muffin cups, about 1 hour.
- BAKE MUFFINS Remove muffin tin from oven and heat oven to 375 degrees. Discard plastic and bake muffins until golden brown, 15 to 20 minutes. Cool in tin for 10 minutes, then turn out onto wire rack. Serve. (Muffins can be stored in airtight container at room temperature for 3 days.)
- Filled muffin tin can be refrigerated, covered, for 24 hours. Let batter sit at room temperature for 1 hour before proceeding with step 4.
make ahead
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